Massaman Curry with Beef
- Tags:
- Entrees
Restaurant:
Typhoon 
Ingredients:
GENERAL
2 pounds beef for stew
1 medium onion, cut into large dices
1-2 carrots, cut into chunks
1 medium-sized potato, cut into chunks
2 tablespoons roasted peanuts
2 cups of water
SAUCE
2 tablespoons canola oil
4 tablespoons Massaman curry paste
8 tablespoons fish sauce
1/2 pound palm sugar
5 tablespoons tamarind juice
1 can of coconut milk
Method:
- Cut meat into similar size chunks.
- Cut carrots, onion, and potato into the same size chunks.
- Heat oil in a wok over medium heat. Once hot, add curry paste. Using a wire whisk - stir and break the curry paste into a thick creamy texture until it starts to give out an aroma.
- Scoop out about 1 cup of thick coconut milk from the can and stir in with the curry for 2-3 seconds, add meat to brown.
- Once the meat is browned, add the rest of the sauce ingredients. Let them cook with the meat for about 1 minute, add water. Turn up the heat to high.
- Once the curry boils, add onion, carrot and potato. Let boil again, add remaining coconut milk and lower the heat to simmer for about 1 hour.
- Let the curry cook until all vegetables are cooked and meat is soft and can be cut with a fork. The sauce should be reduced to about 1/2. If the curry is still too thin, cook uncovered until the sauce reduces further. Remove from heat.
- Serve curry with hot jasmine rice. Also great with rustic bread.
