“Kaeng massaman (“Muslim curry”) differs from most Thai curries in that it doesn’t have a curry paste that’s pounded up in a mortar and pestle; the ingredients, mostly dried spices, are added step by step. Thai-Muslim food tends to be sweet, so if you don’t like sweet dinners then reduce the amount of sugar in the last step.”—Austin Bush, Bangkok-based food writer and photographer.
|
THIS ARTICLE IS FROM
|
Ingredients:
1 pound beef
1 cup thick coconut milk (directly from the can)
1 cup thin coconut milk (canned milk diluted 50 percent with water)
3 tablespoons freshly roasted and ground coriander seed
2 teaspoons freshly roasted and ground cumin seed
2 tablespoons chili powder
½ teaspoon turmeric powder
2 teaspoons ground pepper
¾ cup cooking oil
¼ cup chopped shallots
3 pieces cinnamon
3 star anise
10 Thai cardamom
½ cup water
2 medium potatoes, quartered
1 teaspoon shrimp paste
20 peppercorns, crushed
½ cup shredded ginger
1½ tablespoons salt
4 tablespoons tamarind paste
5 tablespoons palm sugar
1 onion, sliced
Directions:
Wash beef and cut into bite-sized pieces. In a medium saucepan, cover beef with water, bring to a boil, reduce heat, and simmer until beef is tender, at least 40 minutes.
Combine ground coriander, ground cumin, chili powder, and ground pepper. Set aside.
In a large saucepan over medium heat, add oil and fry shallots with cinnamon, star anise, and Thai cardamom, until golden and crispy. Add dry spice mixture, stirring well to combine. When fragrant, add thick coconut milk followed by water. Bring to a slight boil and add potatoes. Simmer until potatoes are just done, about five minutes, and add beef. Combine shrimp paste with two tablespoons of the hot curry mixture and return to saucepan, stirring to combine.
Add peppercorns and ginger. Bring to a boil and reduce heat, simmering until fragrant and flavors have combined. Add thin coconut milk and season with salt, tamarind paste, and palm sugar. Bring to a boil and add onions. Simmer until onions are soft, and remove from heat.
Serve hot with rice.
Servings: Serves four
More Athens Recipes:
