Masaman Curry

Created 28 Dec 2017 15:59, Updated 28 Dec 2017 16:00

Masaman Curry

from Thai: A Culinary Journey of Discovery cookbook

2 T peanut or vegetable oil
8 oz shallots, coarsely chopped
1 garlic clove, crushed
1 lb beef tenderloin, thickly sliced and then cut into 1-inch cubes
2 T ready-made masaman curry paste
3 potatoes, peeled and cut into 1-inch cubes
1 3/4 c coconut milk
2 T soy sauce
2/3 c beef stock
1 tsp jaggery (or brown sugar)
1/2 c unsalted peanuts
handful of chopped cilantro
cooked noodles or rice, to serve

Heat the oil in a preheated wok. Add the shallots and garlic and stir-fry over medium-high heat for 1-2 minutes or until softened.

Add the beef cubes and curry paste and stir-fry over high heat for 2-3 minutes or until browned all over. Add the potatoes, coconut milk, soy sauce, stock, and sugar, and bring gently to a boil, stirring occasionally. Reduce heat and simmer for 8-10 minutes or until the potatoes are tender.

Meanwhile, heat a separate dry skillet until hot, then add the peanuts and cook over medium-high heat, shaking the skillet frequently, for 2-3 minutes or until lightly browned. Add to the curry with the cilantro and stir well.

Serve hot with noodles or cooked rice.

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