Massaman Curry!



INGREDIENTS:

  • 1lb beef, chuck
  • 1/3 cup roasted peanuts
  • 1 large japanese yam*
  • 1/2 yellow onion
  • 5+ tbs massaman curry paste (Mae Ploy)
  • 1 cup of coconut milk
  • 1-2 tbs fish sauce
  • 2-3 tbs brown sugar
  • 3-5 pods cardamom
  • 1 clove
  • 0.5-1 tsp cinnamon
  • 2 bay leaves
  • 2-3 cups beef broth

*can substitute with white potatoes (don’t use russet! will fall apart on you.) Japanese yams are not the same as Ube! They have a deep purple skin and a creamy white center. I like the subtle sweetness of the flesh and find it compliments the cinnamon/clove mixture well. these seem to cook faster than regular potatoes, so keep that in mind when substituting!

INSTRUCTIONS:

  1. preheat oven ~230F
  2. dice yams and onions into large cubes/squares. (matching the cuts of beef.)
  3. heat dutch oven, med/high. add a few tbs of vegetable oil and brown chuck on all sides. remove from pot into separate bowl.
  4. reduce heat to medium and add coconut milk (don’t want the heat too high or milk will curdle). add curry paste and mix constantly until homogenized. 2-3 minutes.
  5. return meat to pot, along with peanuts and enough broth to completely submerge the beef. keep in mind that you need enough liquid for the potatoes and onions later.
  6. add fish sauce, and other spices (i ground the cloves and cardamom in my spice grinder to a fine powder. i am way too lazy to empty out the seeds first…). tip: put spices in a small bowl, then introduce a few tbs of warm broth from the pot and dissolve until no lumps. then mix slowly back into pot.
  7. slide pot into oven, covered, for 2 hours.
  8. check: adjust to taste. too sour? add more sugar. too sweet? add more fish sauce or curry paste. etc. add more broth/water if running dry (i actually just filled the coconut milk cans with water and added that).
  9. meat by now should be at or just past the “tough” stage. a few more hours and it’ll reabsorb the moisture and get melt-in-your-mouth tender.
  10. add potatoes and onions.
  11. return to oven, covered, for another hour or two.
  12. you really cant over cook it. reheating it several times for leftovers is no problem. (:

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