Thai Massaman Curry
2 lbs of beef, cut into 1.5-inch cubes (The tougher the better. I suggest a beef shank, or other bone in style roasts)
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Authentic Chicken uses thighs and bone in pieces. I prefer a chunk so I use 2 lbs of boneless skinless chicken breast. Cubed.
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Cauliflower(1 head broken into bite size pieces), New Potatoes and Chickpeas
Authentic Chicken uses thighs and bone in pieces. I prefer a chunk so I use 2 lbs of boneless skinless chicken breast. Cubed.
-OR-
Cauliflower(1 head broken into bite size pieces), New Potatoes and Chickpeas
2 cans good coconut milk
1 lb of waxy, potatoes like Yukon Gold or Yellow potatoes; cut into 2-inch chunks.
2 medium yellow onions, quartered
One 4-ounce can of Massaman curry paste, or to taste (1/2 can if like it mild)
2 tablespoons of prepared tamarind paste
2 tbs. Fish sauce, or to taste ( I know it sounds GROSS, but do not be afraid of fish sauce)
2 Tbs Palm, coconut, or brown sugar
1/3 cup dry-roasted peanuts
1 lb of waxy, potatoes like Yukon Gold or Yellow potatoes; cut into 2-inch chunks.
2 medium yellow onions, quartered
One 4-ounce can of Massaman curry paste, or to taste (1/2 can if like it mild)
2 tablespoons of prepared tamarind paste
2 tbs. Fish sauce, or to taste ( I know it sounds GROSS, but do not be afraid of fish sauce)
2 Tbs Palm, coconut, or brown sugar
1/3 cup dry-roasted peanuts
Optional add ins
7-8 lightly toasted white or green cardamoms, optional
1 teaspoon of lightly toasted cumin seeds, optional
3 Star Anise
7-8 lightly toasted white or green cardamoms, optional
1 teaspoon of lightly toasted cumin seeds, optional
3 Star Anise
Scoop out about 3/4 cup of the top, creamy part of the coconut milk and put in a large heavy-bottomed pot along with the curry paste. Fry the paste in the coconut cream over medium-high heat until the mixture turns into a creamy paste, bubbles up, and the coconut starts to turn oily.
Add the meat into the pot; stir to coat the meat with the curry paste. Add the remaining coconut milk and just enough water to barely cover the meat.
Turn up the heat just until everything comes to a boil; immediately lower the heat so that the curry is gently simmering. Cook, covered, until the meat is almost tender. The cooking time varies, depending upon the cuts of meat usually 1 1/2-2 hours. Beef shank, on the other hand, could take up to 3-4 hours. Chicken and cauliflower takes about 15 minutes so do with potatoes.
Check on the meat periodically. If more water is needed to keep the meat submerged, add it to the pot and restore the gentle simmer after each addition.
Add the onions and potatoes to the pot along with 2 tablespoons of fish sauce. You should add the onions and potatoes at the point where you feel it would take about 20 minutes for the meat to be perfectly tender. Add the vegetables before that point and they become mushy and fall apart by the time the meat is properly cooked. Add the vegetables after the meat has been perfectly cooked and by the time the onions and potatoes are tender, the meat will have been falling apart. This is the part where exact time requirement is not practical and common sense is necessary.
About 5 minutes before the potatoes and onions are ready, start seasoning the curry to taste with the tamarind paste, sugar, and extra cardamom and cumin, if desired. If more fish sauce is needed, add it now. Try to recall the taste of the version of Massaman curry which you like and keep seasoning it with tamarind, sugar, and fish sauce, and tasting until you achieve that flavor. (I like mine a bit on the sweet side with some tang.)
Serve with Coconut Rice and top with chopped peanuts.
Add the meat into the pot; stir to coat the meat with the curry paste. Add the remaining coconut milk and just enough water to barely cover the meat.
Turn up the heat just until everything comes to a boil; immediately lower the heat so that the curry is gently simmering. Cook, covered, until the meat is almost tender. The cooking time varies, depending upon the cuts of meat usually 1 1/2-2 hours. Beef shank, on the other hand, could take up to 3-4 hours. Chicken and cauliflower takes about 15 minutes so do with potatoes.
Check on the meat periodically. If more water is needed to keep the meat submerged, add it to the pot and restore the gentle simmer after each addition.
Add the onions and potatoes to the pot along with 2 tablespoons of fish sauce. You should add the onions and potatoes at the point where you feel it would take about 20 minutes for the meat to be perfectly tender. Add the vegetables before that point and they become mushy and fall apart by the time the meat is properly cooked. Add the vegetables after the meat has been perfectly cooked and by the time the onions and potatoes are tender, the meat will have been falling apart. This is the part where exact time requirement is not practical and common sense is necessary.
About 5 minutes before the potatoes and onions are ready, start seasoning the curry to taste with the tamarind paste, sugar, and extra cardamom and cumin, if desired. If more fish sauce is needed, add it now. Try to recall the taste of the version of Massaman curry which you like and keep seasoning it with tamarind, sugar, and fish sauce, and tasting until you achieve that flavor. (I like mine a bit on the sweet side with some tang.)
Serve with Coconut Rice and top with chopped peanuts.
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| Chicken Massaman |
Hints: I do not suggest adding other vegetables or using baker potatoes as it affects the perfection of creamy taste and texture. Also do not use lean and tender cuts of meat. They will be mushy and ruin the Massaman.
