Massaman Neua (Massaman beef curry)

 

                This rich, mild curry originated in the far south of Thailand. It is the mildest of Thai curries. The choice of spices, the inclusion of potatoes and the lengthy cooking time all reflect the influence of Indian migrants.

                Chicken may be substituted for the beef if prefered ; in that case, simply reduce the initial simmering time from 2 hours to 50 to 60 minutes.

Serves 4

• 60 ml vegetable oil
• 750 gr round or buttock steak, diced
• 1 liter coconut milk
• 45 ml Massaman curry paste (see recipe below)
• 4 small potatoes, peeled and cut into chunks
• 2 onions, sliced
• 125 ml roasted peanuts, coarsely chopped
• 45 ml fish sauce
• 30 ml palm sugar or brown sugar

1. Heat the oil in a large pan over medium heat ; stir fry the meat for about 5 minutes, then add the coconut milk and heat to boiling.
2. Reduce heat, cover and allow the meat to simmer for about 2 hours, or until tender.
3. In another small pan, over medium heat, fry the curry paste with 125 ml of the cooking liquid ; mix well.
4. Stir the paste mixture into the meat ; add the remaining ingredients and simmer for 20 minutes.
5. Pour into a serving bowl and sevre steamed rice.

Massaman Curry paste

                Refrigerated, this will keep for 12 months.

Makes about 80 ml

• 10 large dried red chilies
• 8 garlic cloves, finely chopped
• 6 French shallots, finely chopped
• 5 ml finely chopped galangal
• 5 ml caraway seeds
• One-third small lemon grass stalk, finely chopped
• 6 cloves
• 5 ml ground cinnamon
• 5 ml salt
• 2 ml ground nutmeg
• 30 ml vegetable oil
• 6 cardamom pods
• 4 bay leaves
• 5 ml shrimp paste

1. Prepare the chilies by soaking in hot water for 20 minutes ; seed them, then mince or chop finely.
2. Brown the garlic and shallots in a dry pan over low heat for about 3 minutes ; add the seeded and chopped chilies and stir fry over low heat for about 3 minutes, being careful not to allow ingredients to burn.
3. Transfer to a mortar and pestle or a food processor, add all ingredients except the last four, and grind them together to form a paste.
4. Heat the oil over low heat, then add the cardamom pods, bay leaves and shrimp paste, and cook for 2 minutes ; add the prepared paste and cook for 1 minute, stirring well.
5. Store in the refrigerator in a tightly sealed container ; remove the cardamom pods and bay leaves before using.

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