Prep 5 mins
Cook 55 mins
An Indian influenced Thai curry with very complex flavors.
- 2 medium potatoes
- 1⁄2 lb stewing beef
- 1 large white onion
- 1⁄2 cup coconut milk
- 1 tablespoon masaman curry paste
- 1⁄2 cup water
- 1⁄8 teaspoon ground cardamom
- 2 bay leaves
- 2 tablespoons sugar
- 1 tablespoon tamarind pulp
- 1 cinnamon stick
- 2 teaspoons salt
- 1⁄4 cup peanuts
- Peel and cut up potatoes into big chunks, 1" x 1" x 1".
- Cut up beef and onion into the same size. You can substitute chicken or lamb for beef, if you like.
- Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking.
- When you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. Add half a cup of water or enough to cover all the meat.
- Add the rest of the ingredients, except for potatoes, onions and peanuts.
- Stew for 1/2 hour or until beef is getting tender.
- Add potatoes, onions and peanuts.
- Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.
- Serve hot with "Cold Cucumber in Vinegar", which is: 1/3 cup water, 1/3 cup vinegar, 1/4 cup sugar, 2 shallots (thinly sliced), 1 cucumber (quartered and thinly sliced), 1 long hot pepper (sliced), all tossed together, and chilled.
- However, if you're not up for making this quick little salad, just serve over rice, or eat it by itself.
This makes very tasty curry, that is quite different from other kinds of Thai curry I have eaten. I considered making the curry paste, but in the end, used ready made paste from a Thai source. I did cook the potatoes separately, because the kind of potatoes I had tend to turn to mush easily. I had a block of tamarind pulp, and I cut off about 1 tablespoonful, chopped it coarsely and soaked it in about 3 tablespoons warm water. When I wanted to use it, I mashed it together and took 1 tablespoon fruit puree. (I have never used tamarind before, so do not know if this is the usual way to use it.) I also substituted 1 tablespoon coconut sugar for the 2 tablespoons sugar listed, and some fish sauce for the salt. I also used 1 whole cardamom pod, bruised, for the ground cardamom, and only about 1/3 of a cinnamon stick. Thank you very much for posting this recipe. I made beef curry this time, and am looking forward to trying it with chicken.
Delicious flavor! Subsituted tamarind pulp for lime juice and some brown sugar.