This is a Thai curry of Muslim origin. Naturally this is my own version, and possibly not completely true to the original. I was reading the label of a Massaman curry mix packet in the supermarket and realised I had all the ingredients at home. The packet said to just add beef, potato, coconut cream and peanuts, so I decided to have a go myself. How hard could it be?
I discovered I did not have peanuts, so I substituted cashews. Turned out ok by me.
As I have never had a Massaman curry before, I have no idea how this compares with the “real thing”, but it is bloody good and I have three portions left which are freezing right now for later.
Massaman Curry a la Katanning
- 800 g beef, cut into cubes
- 3 medium potatoes, cut into cubes
- 1 tin coconut cream
- 1/2 tin water to rinse out the tin
- a couple of red chillies, seeded and sliced
- 1/4 tsp chilli powder
- 1 large onion, sliced
- 1 Tablsp grated ginger
- Lots of garlic
- 1 tsp beef stock
- 1 Tbsp lemongrass (Tried growing it, but it died. I buy it in jars)
- a squeeze of lime juice
- 3 bay leaves
- 1 tsp tumeric
- 1 tsp whole fenugreek seed (my own addition)
- 1/2 cup chopped unsalted dry-roasted cashews
- a handful of whole cashews to add as garnish
- 1 tsp. ground coriander
- 1 tsp. whole cumin seed
- 6 cardamom pods chopped and crushed
- 1 tsp. tamarind paste
- A slice of trasi (shrimp paste)
- A dash or three of fish sauce
- 1 tsp brown sugar
- 2 Tbsp. peanut oil
Make it thus:
- Heat the oil in a wok or frypan and fry the trasi, then throw in the dried spices and tamarind.
- Add the onion and meat and brown it, add the bay.
- Add the potato and fry more, stirring well to give them a chance to suck up some flavour.
- Add the stock powder, fish sauce, sugar, chopped nuts. Stir.
- Pour in the coconut cream and water. Stir.
- Bring to the boil, cover, and reduce the heat to a slow simmer for an hour – stirring occasionally.
- After an hour remove the lid or open the vent so that the stock can reduce and thicken.
- Continue cooking and stirring until it has that “I am done – Eat me” look.
- Serve with rice and a garnish of roasted nuts.