Massaman Curry :-A rich, generally mild Thai curry, Massaman curry is pronounced. Ingredients popular among Muslim traders from Persia, the Indian subcontinent, and the Malay Archipelago (e.g. cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg, mace, and potato) were imported to Thailand and blended with native Thai ingredients.

Massaman Curry

INGREDIENTS

SPICE PASTE:

  • 1 lemongrass
  • 6 dried red Asian chillis
  • 4 eschallots (peeled)
  • 5 cloves garlic (unpeeled)
  • 3 cm galangal piece (peeled)
  • 4 – 6 tbsp of water

SPICE PASTE DRIED SPICES:

  • 1/2 tsp of ground cloves
  • 3/4 tsp of cumin
  • 1/8 tsp of ground nutmeg
  • 3/4 tsp of coriander
  • 1/2 tsp of cardamom
  • 1/2 tsp of cinnamon

BEEF:

  • 700 g beef chuck
  • 2 cups of beef broth
  • 2 bay leaves

CURRY SAUCE:

  • 1/4 cup of vegetable oil
  • 400 ml of coconut milk
  • 1 cinnamon quill
  • 1 star anise
  • Tamarind paste
  • One tbsp of fish sauce
  • One tbsp of white sugar
  • 2 medium-small potatoes ( peeled and cut )

GARNISH & SERVING:

  • 3 tbsp of peanuts (roughly chopped)
  • Finely sliced red chilli
  • Asian fried shallots
  • Steamed jasmine rice

Instructions

LEMONGRASS

  • Trim the lemongrass and remove the reedy outer layers.
  • All of the trimmings should be saved (for beef). To make the paste, finely slice the white component.

BEEF

  • In a medium saucepan, combine the beef ingredients. If the liquid does not entirely cover the steak, add more water.
  • Lemongrass trimmings should be added.
  • Bring to a boil over high heat, then lower to a low heat and continue to cook until the beef is fork tender, about 1.5 to 2 hours.
  • Remove the meat from the equation. If there’s a lot more liquid than 1.5 cups, decrease it by simmering. Remove the liquid and set it aside.

CHAR AROMATICS

  • Heat a heavy-bottomed skillet over high heat until it begins to smoke (no oil).
  • In a skillet, combine the eschalot, garlic, and galangal. Remove them after they’ve developed a beautiful char (1.5 minutes).
  • In a skillet, add dried chilies and burn for 10 seconds on each side until browned, then remove.
  • When it’s cool enough to handle, do the following: Galangal should be grated. Peel the garlic cloves. Break the chillies in half, shake off the seeds, and toss them aside.

SPICE PASTE DRIED SPICES

  • Wipe out the skillet or replace it with a new one. Add the Spice Paste Dried Spices and cook over medium heat. Toast for 30 seconds or until fragrant, being careful not to burn them. Transfer to a bowl right away.

CURRY PASTE

  • In a food processor, combine the chillies. Blitz until the ingredients are coarsely chopped.
  • Starting with 4 tbsp water, add galangal, finely chopped lemongrass, toasted Spice Paste Dried Spices, and additional Spice Paste components. Blend until smooth, adding more water if necessary.

CURRY SAUCE

  • Heat the oil in a big skillet or a saucepan over medium-high heat. Cook for 3 minutes, or until the liquid has evaporated and the curry is thick and fragrant.
  • Stir in the coconut milk until it is well incorporated.
  • Add the saved beef braising liquid, cinnamon, and star anise. Reduce the heat to medium-low and continue to cook for 3 minutes.
  • Stir in the fish sauce, tamarind, and sugar until well combined.
  • Cook for 7 minutes, or until potatoes are cooked, flipping potatoes as needed.
  • Add the steak and cook for 2 minutes, or until the sauce has thickened and decreased.
  • Adjust the saltiness, sourness, and sweetness using fish sauce, tamarind, and sugar. The flavour should be sweet, salty, and sour, with the sweet and sour elements taking precedence. If the curry appears to be excessively thick, add a splash of water.
  • Serve over jasmine rice with optional crispy Asian shallots and fresh chilies, as well as peanuts (important!).

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