|Massaman beef curry.|
My third attempt at making massaman curry was quite an improvement over the previous attempts.
I have discovered that fresh spices can make a world of difference.
|Left to right: Red curry paste, cinnamon sticks, fresh green cardamon pods.|
On to to the recipe:
Massaman beef curryServes 4
1.5 lbs of beef stew meat
1 14oz can of light coconut milk
1 cup of water
2 small shallots, chopped
2 medium potatoes, peeled and quartered
2 carrots, peeled and sliced
1 yellow onion, quartered
1 Tbsp of fish sauce
1 tsp of brown sugar
1/2 Tbsp of tamarind paste
3 Tbsp of massaman curry paste
1/2 tsp of red thai curry paste
2 cinnamon sticks
5 green cardamon pods
5 basil leaves
1 Tbsp of peanut oil
Combine the cubed beef with the 3 Tbsp of massaman curry and set aside.
Add oil to the pan or dutch oven over medium heat. Add in the cardamon pods, cinnamon sticks and red curry paste. Fry for about 2 minutes until the spices become aromatic.
Add in the chopped shallots and onion and allow to cook for another 2 minutes or until the onions are golden brown.
Toss in the beef and curry mixture and cook for another 5 minutes. Then add in the rest of the ingredients and allow to simmer for 25 - 30 minutes. The curry is done when the potatoes and carrots are fork tender.