Or the best spicy beef stew recipe ever ever. My friends love love love this curry. I got a special request for it for our biggest potluck party of the year. I pointed somebody to this blog and realized that the recipe is actually on my old blog. So I'm re-publishing it with slightly different scale.
The secret to this is very simple - simmering for a loonnnggg time. There's nothing else to it. I used pre-packaged massaman curry paste, added a lot of other chopped spices and peanuts and then cooked it for about 6 hours. Massaman curry is a little different from all other Thai curries. It requires some dry spices (cinnamon and bay leaves) as opposed to just fresh spices. Massaman is not exactly a Thai word either. I think it came from Muslim-man telling the origin of the recipe.
Regardless, it's a wonderful and hearty dish to serve in a cold weather.
- 5 pounds of any flavorful cut of beef - cubed (I used sirloin tips because they were on sale - but chucks would be fine too.)
- 3 pounds of potatoes - peeled and quartered and then soaked in cold water so that they don't turn brown
- 1/2 cup of ginger - peeled - chopped
- 1 head garlic - peeled and chopped *
- 15 shallots - peeled - chop 5 and leave the rest whole *
- 3 stalks of lemongrass - discard outer layers and both tips and chopped *
- 2 tablespoons of galangal - chopped *
- 2 cinnamon sticks
- 5 bay leaves
- 1 cup of massaman curry paste
- 2 cans coconut milk
- 1/2 cup chopped peanuts
- 2 tablespoon red pepper flakes
- 1 cup tamarind juice (I soaked about half a cup of packaged tamarind in a cup of water. This makes the curry a little tangy.)
- 1 tablespoon cooking oil
- 2 tablespoon brown sugar
- Fish sauce - to taste
- Marinate the beef in a can of coconut milk, 1/4 cup of chopped ginger and about 2 tablespoons of fish sauce for 30 minutes.
- Cook the marinated meat on medium heat for 45 minutes. Stir occasionally.
- In a different pot - preferably the larger one, fry massaman curry paste with the rest of chopped spices in oil for 1 minute. Stir vigorously and try not to burn the curry. Add a can of coconut milk. Reduce the heat to medium.
- Combine meat into the curry pot. Once the content is a little bubble, reduce heat to very low. Add potatoes, whole shallots, peanuts, bay leaves and cinnamon sticks. Season to taste with sugar, red pepper flakes, tamarind juice and fish sauce.
- Let simmer for a few hours or until the meat is tender.
* I processed all the spices other than ginger together in my food processor. It saved me a lot of time and tears.