About this recipe:This is a southern kind of curry. My mother, while not from the South of Thailand, used to make it for some special occasions, and I always loved it! The recipe is easily doubled or even tripled. It tastes even better the next day.
Broil or roast the garlic, shallots, lemon grass and galangal until softened.
In a large stone mortar or in a food processor add all the curry paste ingredients in the order written down.
For the Curry:
Put the beef into a large heavy pot. Pour enough coconut milk over it to cover meat by a few centimeters.
Bring to a boil and gently simmer for an hour or longer until tender. If needed add more coconut milk to keep the beef covered at all times.
Heat the oil to medium in a large sauce pan. Add the onions and fry until golden brown.
Add the whole spices and fry until fragrant.
Add the coconut cream a little at a time, to prevent splattering. Add the massaman curry paste. Keep frying on medium heat, letting the oil separate from the cream. Stir the mixture every now and then.
Add the curry paste mixture to the soft beef and coconut milk.
Add the peanuts and potatoes and simmer for another 20 minutes until the potatoes are cooked.
Season with palm sugar, tamarind juice and salt to taste.
Used different ingredients.
The foto above actually shows a Massaman I made with chicken and carrots as opposed to beef and potatoes. Also very yummy. Just substitute and use enough coconut milk to cover the chicken pieces. - 14 Dec 2009
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