Curry Massaman
by Editorial Staff
Curry Massaman is one of the most popular Thai dishes, both in Thailand and beyond. Traditionally, this deliciously juicy dish with a spicy-sweet and pungent-spicy taste is made from beef using the slow simmering method, as a result of which the meat falling apart literally melts in your mouth. An alternative to the main ingredient can be chicken or young lamb.
Ingredients
For spicy pasta:
- Red onion, medium size, coarsely chopped – 1 pc
- Fresh chili peppers, coarsely chopped – to taste (or exclude altogether)
- Ground coriander – 2 teaspoon
- Zira seed – 2 teaspoon
- Ground cinnamon – ½ teaspoon
- Ground white pepper – ½ teaspoon
- Garlic – 3 cloves
- Lemongrass (outer layer removed), coarsely chopped – 2 stems
- Ginger, chopped – 1 teaspoon
- Shrimp paste – 1 teaspoon (optional)
- Fish sauce – 3 teaspoon
- Brown sugar – 1 teaspoon
- Cilantro stems – 1 small bunch (use the leaves for decoration)
For curry:
- Vegetable oil – 2 tablespoons
- Corn or potato starch – 1½ tablespoons
- Beef, cut into large pieces – 1 kg
- Salt – ¼ teaspoon
- Freshly ground black pepper – ¼ teaspoon
- Beef broth – 400 ml
- Coconut milk – 400 ml
- Young potatoes – 500 gr
- Juice of 1 lime
For filing:
- Loose rice
- Cilantro leaves
- Chili pepper (optional)
- Lime zest
Directions
- To make a spicy paste, place all the ingredients in a blender and turn into a homogeneous mixture.
- Heat vegetable oil in a cauldron or wok-pan over high heat. Season the meat with salt and pepper, then roll in the starch.
- Fry the meat for 5 minutes until golden brown.
- Reduce heat and add cooked pasta. Stir well and continue cooking for a few minutes.
- Pour in beef broth with coconut milk, stir and bring to a boil. Reduce heat to low and simmer covered for 1½ hour. Alternatively, you can place the dish in the oven and cook at 160 ° C the same time as on the stovetop. While simmering, add more beef stock or water if the curry is too thick.
- After this time, add the potatoes and cook for another 30 minutes, or until the sauce thickens and the potatoes are tender. From this point on, you can start cooking rice (the recipe for steamed rice is at the end of the article).
- Finish with lime juice, stir, remove from heat and serve.
Enjoy your meal!
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