Thaimasamancurrykangmasaman Recipes

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THAI MASAMAN CURRY (KANG MASAMAN)



Thai Masaman Curry (Kang Masaman) image

This is an unusual Thai curry in that it contains peanuts and tamarind water and there are many variations. It is equally good prepared with chicken, rather than beef. King Rama V1 said in one of his poems, 'A lady who makes a good masaman will never be short of suitors'.

Provided by Olha7397

Categories     Meat

Time 2h

Yield 6 serving(s)

Number Of Ingredients 19

2 1/4 lbs chuck steaks, cut into 1 inch squares
5 cups water
1 cup coconut milk
1 cup roasted peanuts
nam pla (fish sauce)
3 tablespoons tamarind juice
coconut sugar, to taste
7 dried chilies, deseeded and finely chopped
1/2 teaspoon fresh ground black pepper
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon shredded lemongrass
1 cinnamon stick
5 cardamom seeds
1/4 whole fresh nutmeg, grated
1 teaspoon salt
7 shallots, peeled and broiled
5 garlic cloves, peeled
1/2 teaspoon shrimp paste (kapi)

Steps:

  • Put the steak and water in a pan and bring to the boil. Lower the heat, cover and simmer for 1 hour or until the meat is tender.
  • To make the curry paste: Put the chilies in a pan with the pepper, coriander, cumin, lemon grass, cinnamon, cardamom and nutmeg. Cook over low heat until the mixture browns, stirring constantly. Transfer to a mortar and pound to a smooth paste. Add the remaining ingredients and pound the mixture until smooth.
  • Remove the meat from the pan with a slotted spoon and set aside. Add the coconut cream (coconut milk) to the liquid in the pan and heat gently, stirring frequently. Add the peanuts and a little nam pla. Boil the liquid until reduced in volume by one third. Add the prepared curry paste and simmer for about 5 minutes, stirring constantly.
  • Return the meat to the pan and cover with a tight fitting lid. Bring back to the boil and continue cooking until the meat is very tender. Add the tamarind water with coconut sugar and nam pla to taste. Serve hot. Serves 6.
  • NOTE: Tamarind.Also known as asam or assem. An acid flavoured fruit resembling a bean pod. Sold as dried tamarind pulp in blocks and is dark brown in colour. The dried tamarind pulp must be made into tamarind water before using:-Soak about 1 ounce tamarind pulp in 1 1/4 cups water for 5 to 10 minutes, then squeeze, strain and use the water. The longer left to soak, the stronger the flavour.
  • Lime, lemon or mango juice or vinegar may be used as substitutes but the flavour of the finished dish but will not be the same. Tamarind paste should be refrigerated once opened, in which case it will keep indefinitely. Both tamarind pulp and tamarind paste are available at Asian stores.
  • Terasi.Also known as balachan/blacan (Malaysian) Kapi (Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in very small quantities.
  • Coconut sugar.Also known as palm sugar. Brown sugar may be substituted.
  • Nam pla is Thailand fish sauce.
  • Lemon grass, fresh lemon grass is available from Asian stores. The lower third of the stalk, the bulb like portion, is the part to use when a recipe specifies 'chopped or sliced lemon grass'. Alternatively, the whole stalk may be bruised and added during cooking, but then it should be removed before serving. Dried lemon grass is a good substitute:--Soak in hot water for about 2 hours before using then remove from the dish before serving. 1 Tablespoon dried lemon grass is roughly equivalent to 1 stalk fresh. Powdered lemon grass is also available.
  • The Encyclopedia of Asian Cooking.

Nutrition Facts : Calories 785.7, Fat 61.6, SaturatedFat 23.9, Cholesterol 117.4, Sodium 831.7, Carbohydrate 19.5, Fiber 5.3, Sugar 4.9, Protein 43

THAI BEEF MASSAMAN CURRY



Thai Beef Massaman Curry image

This recipe is from Brigitte Hafner. When I made it I found I had to add quite a bit of water in the last 15 minutes to stop it getting too dry, just keep an eye on it and stir frequently. I used rump steak as that was all I had, but I marinaded it for 24 hours in a tenderising marinade and it was absolutely amazing. I made this in a nonstick wok so you may like to use more oil if you don't have one of these. Also, I used pre-cooked potatoes to make it a little faster and just reheated them in the curry (but they would taste nicer cooked in).

Provided by Chickee

Categories     Curries

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

600 g beef (brisket, gravy beef, or shank)
cooking spray
1 large onion, sliced
salt
400 g coconut milk, settled- don't shake
6 tablespoons massaman curry paste (bought or made)
500 ml water
2 cinnamon sticks
2 bay leaves
3 waxy potatoes, peeled and diced in 2-3cm cubes
1 -2 tablespoon fish sauce
1 tablespoon grated palm sugar
1 tablespoon tamarind paste or 1 tablespoon lemon juice
2 tablespoons roasted peanuts, crushed
3 sprigs coriander, chopped

Steps:

  • Trim meat of excess fat and sinew and cut into 2-3cm cubes.
  • Heat the oil in a heavy-based pot and fry the onion until brown.
  • Add the meat, season and continue to brown all over.
  • From top of the coconut milk tin, scoop out the thick cream and add to the pot.
  • Add curry paste, lower the heat and cook gently for about 5 minutes.
  • Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
  • Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
  • Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
  • Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
  • ---TIP---.
  • Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.

Nutrition Facts : Calories 648.1, Fat 49.7, SaturatedFat 29.4, Cholesterol 32.7, Sodium 452.6, Carbohydrate 45.8, Fiber 8, Sugar 7.8, Protein 11.5

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