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Thai Massaman Curry
Created by: Howcan Team
Ingredients
- 1 1/2 lbs of beef, cut into cubes
- 2 cans of coconut milk
- 3 tbsp of Massaman curry paste
- 2 large potatoes, peeled and cut into chunks
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1 cinnamon stick
- 3 cardamom pods
- 2 tbsp of fish sauce
- 2 tbsp of tamarind paste
- 2 tbsp of palm sugar
- 1/2 cup of unsalted peanuts
- 1 cup of chicken broth
- 2 tbsp of vegetable oil
Instructions
- In a large pot, heat 2 tbsp of vegetable oil over medium heat.
- Add the sliced onion and minced garlic, and sauté until fragrant.
- Add the Massaman curry paste and cook for 1-2 minutes, stirring constantly.
- Add the beef cubes and cook until browned on all sides.
- Pour in the coconut milk and chicken broth, then add the cinnamon stick and cardamom pods.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Add the potatoes, peanuts, fish sauce, tamarind paste, and palm sugar to the pot.
- Continue to simmer for an additional 15-20 minutes, or until the beef is tender and the potatoes are cooked through.
- Remove the cinnamon stick and cardamom pods from the curry before serving.
- Serve the Massaman curry hot over steamed jasmine rice.
Thai Massaman Curry is a rich and flavorful dish with a fascinating history. Originating from the Muslim community in Thailand, it is believed to have been influenced by Persian and Indian cuisine. The dish features a unique blend of aromatic spices such as cinnamon, cardamom, and cloves, combined with creamy coconut milk, tender meat, and potatoes. Renowned chefs like David Thompson have popularized this dish, and it has become a staple in Thai cuisine. Today, the best versions of Massaman Curry can be found in traditional Thai restaurants in regions like Southern Thailand. To make an authentic Massaman Curry, it's crucial to use high-quality spices and slow-cook the dish to allow the flavors to meld perfectly.
60 min
4
450 calories
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