Masaman curry with beef (gaeng masaman nua)

Yield: 1 servings

Measure Ingredient
Peanut oil
1 tablespoon Garlic; chopped fine
1 tablespoon Galangal; chopped fine
1 tablespoon Lemon grass; chopped fine
1 tablespoon Thai basil; chopped
1½ pounds Stewing beef; 1" cubes
1½ cup Coconut milk
2 tablespoons Curry paste; (Thai Musaman)
1 tablespoon Lime zest; shredded
1 tablespoon Lime leaves; shredded
1 tablespoon Fish sauce
1 teaspoon Chili paste; up to 4
2 cups Potatoes; cut into 1" cubes
1 cup Pearl onions

First, prepare the curry paste and coconut milk seperately. Add the paste with some of the 'cream' form the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.

Add beef and stir fry 3 minutes until lightly browned and add the curry paste/coconut cream mixture

Add the rest of the coconut milk, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat.

Simmer 45 minutes, until beef is tender.

When beef is just tender, add potatoes and onions to curry and simmer 30 minutes, until potatoes are cooked.

Yield - 6 cups

Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@...> on Jan 16, 1999, converted by MM_Buster v2.0l.

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