Massaman Curry
Mild Persian-influenced curry with potato and peanuts.
Ingredients
- 1 kg Beef
- 800 ml Coconut milk
- 5 tbsp Massaman curry paste
- 4 Potatoes
- 1 cup Peanuts
- 2 Onions
- 3 tbsp Tamarind paste
- 3 tbsp Palm sugar
- 3 tbsp Fish sauce
- 1 Cinnamon stick
- 4 Cardamom pods
- 2 Bay leaves
Method
- Crack the coconut cream — Simmer the thick top of the coconut milk until it separates and the oil rises.
- Fry the paste — Cook the massaman paste in that oil for 5 minutes with the whole spices.
- Brown the beef — Turn the meat through the paste.
- Simmer long — Add the rest of the coconut milk and cook gently 1½ hours.
- Add vegetables — Add potato, onion and peanuts and cook 30 minutes.
- Balance — Adjust with tamarind, palm sugar and fish sauce until sweet, sour and salty are equal.
- Massaman is ready — Serve with rice.