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 We've chosen this recipe for massaman curry with beef (gaeng massaman neau) as our feature recipe because it has an almost stew-like feel to it which is great for winter. The longer and slower you can cook the meat, the more tender and succulent it will be. The recipe also incorporates cinnamon and star anise flavours which are perfect for the atmosphere of this time of year...
ingredients:
500g beef chopped into bite size pieces
1 can of coconut milk
2 tbsp sugar
1/2 tbsp salt
2 large onions roughly chopped
4 large potatoes peeled and chopped
1 tablespoon of massaman curry paste
1 table spoon of tamarind juice (from wet tamarind)
1 cinnamon stick
4 star anise
1/4 cup cashew nuts or peanuts
1 tsp cardamom pods
2 cardamom leaves
method: how to cook gaeng massaman neau
1. Heat a wok on a medium heat and add the coconut milk. Let it heat for a minute and then add the massaman curry paste. Heat until the paste begins to release oil and have a shiny appearance. This should take about five minutes.
2. Add the chopped beef or any other meat of your choice. Top the pan up with water to submerge the meat.
3. Add all of the other ingredients to the pan except for the potatoes, onions and nuts. Simmer the mixture on a low heat for approximately 40 mins or until the meat is soft.
4. Add the potatoes, onions and nuts and continue to simmer for a further 30 mins. If the pan becomes too dry add some more water.
5. Serve the curry hot with steamed rice or a roti pancake.
(Serves 3) |
