Massaman Curry
June 15th 2011 09:46
Massaman Curry is great for winter meals
I felt quite clever that instead of buying commercial massaman paste I made my own. Not hard at all.
Either way, if you do it all from scratch or not, it is still a delicious dish and perfect for cold winter nights.
It may seem long and involved but gotta say, the taste definitely made it worth it.
Massaman Curry Paste
Ingredients
•Nine to 10 dried chilis
•1 tsp. ginger, finely chopped
•1 tbsp. ground caraway seeds
•1 tbsp. ground coriander seeds
•1 tsp. fresh lemongrass, finely chopped
•1 tsp. salt
•1 tsp. cinnamon
•1/2 tsp. ground cloves
•1 medium shallot, finely chopped
•Five to cloves of garlic, finely chopped
•Five cardamom pods
•1 tsp. Thai shrimp paste
•Five bay leaves
•1 tbsp. vegetable oil
Method
1. Slice chilis lengthwise and remove seeds. Discard seeds. Then put chilis in cold clean water to soak. By the time the other ingredients are ready, the chilis will be soft enough to work with.
2. In saucepan, gently brown garlic and shallots. A tiny bit of oil may be necessary at this step if you prefer to brown with oil. Set aside.
3. Drain the chilis and chop them fine.
4. Place the chilis and all other spices to the pan. Cook them gently until lightly browned.
5. Place contents of saucepan into mortar and pestle and pound.
6 Add salt, browned shallot and garlic and pound.
7. Last of all, add Thai shrimp paste and pound.
8. Re-heat the saucepan and heat up the vegetable oil.
9. Take the paste from the mortar and pestle and fry it for two minutes.
10. Add the cardamom pods and the bay leaves to mixture and then remove paste from heat.
11. Allow paste to cool before storing.
Okay, now that's done, onto the actual curry.
Ingredients
1 1/2 tablespoons vegetable oil
600g diced beef chuck steak
270ml can coconut cream, unshaken
270ml can coconut milk, unshaken
1/4 cup massaman curry paste
4 cardamom pods, bruised
1 cinnamon stick
1 dried bay leaf
300g sebago potatoes, peeled, cut into 2cm cubes
8 pickling onions, peeled
1/4 cup roasted unsalted peanuts
1 1/2 tablespoons fish sauce
2 teaspoons brown sugar
Steamed jasmine rice, fresh coriander leaves and lime wedges, to serve
Method
Heat oil in a large, heavy-based saucepan over medium-high heat. Cook beef, stirring, for 4 to 5 minutes or until browned. Transfer to a plate.
Reduce heat to medium. Spoon the thick top layer from coconut cream and coconut milk into pan. Cook, stirring, for 3 to 5 minutes or until oil separates and floats to the top.
Add curry paste. Cook, stirring, for 2 to 3 minutes or until fragrant. Return beef to pan. Add cardamom, cinnamon, bay leaf, 1 cup cold water and remaining coconut cream and coconut milk. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 1 hour or until meat is tender.
Add potato, onions and peanuts. Cook for 35 to 40 minutes or until onions are soft and potato tender. Remove and discard cinnamon stick and bay leaf. Stir in fish sauce and sugar. Spoon rice into bowls. Top with curry and coriander leaves. Serve with lime wedges.
Recipe courtesy: taste.com.au
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