Masaman Curry
A traditional recipe
from southern Thailand and Malaysia, originally
associated with Muslims (hence its name). When cooked
in the traditional way, this curry requires a lot of
ingredients and is very time-consuming to prepare, so
we suggest making it with prepared curry paste, which
you can buy from the Oriental supermarket. It can be
made with beef, chicken (and pork for non-Muslims) or
all kinds of meat together.
Ingredients
- 1 tbsp cooking oil
- 1 lb chicken or beef joints or both kinds of meat
- 2 – 2½ tbsp ready-made curry paste – a little more if you like it very spicy
- 1 pt thick coconut cream
- 1 tbsp roasted peanuts
- 2 – 3 tbsp tamarind water
- 2 tbsp fish sauce
- salt and sugar to taste
- 5 (for chicken only curry) small potatoes, peeled and halved
Instructions
-
Chop the meat or chicken into convenient pieces.
-
Heat the oil in a saucepan. Stir fry the curry paste with 1 tbsp of coconut oil until fragrant.
-
Add the meat and/or chicken and the peanuts and stir fry for a few minutes until the meat is blended wit the spice.
-
Pour in the coconut cream and bring it to the boil.
-
Cover the pan and simmer until the meat is tender. Add water to make sure the liquid covers the meat. If you wish to add the potatoes for chicken curry, add them so they will be well cooked but still firm when the meat is cooked.
-
Stir in the tamarind water, a bit at a time, to taste.
-
Add the fish sauce and salt and sugar to taste and serve with rice.