Thai Massaman Curry
This is a wonderfully rich and tasty beef curry, infused with all the exotic flavours of Thailand. This authentic recipe involves making a curry paste from scratch by toasting and grinding a beautiful mix of dry spices and fresh aromatics, resulting in a deeply fragrant and delicious dish. Chef's tips: (1) Making the curry paste from scratch provides the most authentic and deep flavor. Don't skip the toasting process as it's key to releasing the spices' essential oils. (2) This curry is all about balancing flavors: sweet (palm sugar), sour (tamarind), salty (fish sauce), and spicy. Feel free to taste and adjust the seasonings towards the end of cooking. (3) If you cannot find galangal, fresh ginger can be used as a substitute. Similarly, if you don't have fish sauce, you can use salt instead. (4) A waxy potato variety, like new potatoes, is recommended as it holds its shape well during the long simmering time.
- Time: 60 min
- Servings: 2
Source: ChefChef
Ingredients
- tablespoon Fennel Seeds
- tablespoon Cardamom Pods
- tablespoon Coriander Seeds
- tablespoon Cloves
- tablespoon Black Peppercorns
- A few Dried Chillies
- tablespoon Ground Cinnamon
- stalk Lemongrass
- inch piece Galangal
- Several cloves Garlic
- Red Onion
- Beef
- can Coconut Milk
- large handful Roasted Peanuts
- Approx. 200ml Water
- To taste Tamarind Paste
- Bay Leaves
- block Palm Sugar
- A handful New Potatoes
- roughly chopped Onion
- tablespoons Fish Sauce
- For serving Steamed Rice