Massaman curry
A mild curry of beef, potato and peanuts, built on spices of the Muslim tradition.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Heat the thick part of the coconut milk without stirring until the oil separates.
Fry the massaman paste in that oil for four minutes, until it darkens and smells right.
Add the beef and turn it in the paste, then add the cinnamon, cardamom and bay.
Add the rest of the coconut milk and stew gently for an hour, until the meat is tender.
Add the potato and onion in large pieces and cook twenty minutes more.
Stir in the tamarind, palm sugar and fish sauce and taste: it should read sweet, sour and salty at once.
Add the peanuts, warm them five minutes and serve with jasmine rice.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Takeaway · CC BY-SA 3.0