BEEF MASSAMAN CURRY
Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven
Provided by Sarah Cook
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
- Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
- Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
- Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
Nutrition Facts : Calories 734 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.87 milligram of sodium
MASSAMAN CURRY
From food and Wine 1997 So many curries are made throughout the world that it's hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts, and five-spice powder, must be one of the best.
Provided by mell_2
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
- 2. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
- Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
- Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.
Nutrition Facts : Calories 442, Fat 21, SaturatedFat 7.7, Cholesterol 87.8, Sodium 712.2, Carbohydrate 21.9, Fiber 3.8, Sugar 4, Protein 43.5
MASSAMAN POTATO CURRY
Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks
Provided by PinkCherryBlossom
Categories Curries
Time 33m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
- Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
- Turn down heat and add spuds to cook for 6 minutes.
- Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
- Simmer until the potatoes are tender.
- Serve with rice or naan bread.
Nutrition Facts : Calories 653.9, Fat 47.4, SaturatedFat 36.9, Sodium 1311.3, Carbohydrate 57, Fiber 5.5, Sugar 24.8, Protein 11.1
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