Massaman Curry
Gang Massaman curry is a product of Southern Thailand or should I say a tailored product of Southern Thailand as it
was originally from India, but the Thais have tweaked the dish here and there to give it more of a Thai taste. I must
admit I really like the taste of Thai food and Indian food meeting half way, you tend to get the best of both worlds. Khun
Lek being native Thai cooks Massaman as she would all dishes and keeps it as Thai as possible.
Khun Lek’s Gang Massaman Beef Curry Recipe
For 2-3 servings
•2 tablespoons of Sugar
•2 tablespoons of Nam Pla fish sauce
•2 sweet potatoes (cut up)
•1 tablespoon of Massaman curry paste
•1 tin of coconut milk
•Half a pound of stewing beef
•2 tablespoons of peanut butter (The crunchy type)
Method
Peel and cut up the sweet potatoes in to manageable chunks and then cut up the beef keeping roughly to the same
size as the potatoes. Heat the coconut milk and the Massaman curry paste in a saucepan at medium to low heat and
stir. Mix the paste well with the coconut milk by first breaking up the curry paste and then continually stir to stop the mix
from sticking to the saucepan. At first site of the previous combined ingredients of the coconut milk and Massaman
curry paste bubbling up and this is usually after about 5 minutes you can then add the beef and stir. Add about half a
cup of water to the mix or enough water for the meat to be fully covered. Now add the rest of your ingredients, but not
the sweet potatoes or the peanut butter. Stew for half an hour or until the beef is becoming nice and tender and then
add the sweet potatoes and the peanut butter. Let simmer for 20 minutes longer. At this stage the juice of the curry
should be reduced and you should be able to see some of the ingredients, but make sure the juice is not too low or
you will need to add more water. Your Beef Massaman curry is ready to serve and mine would have a healthy portion
of rice to go with it.
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