Massaman Beef Curry ... my favorite winter comfort food Keang Massaman Serves 6 3 pounds beef chuck, fat trimmed and cut into 1 inch cubes 5 cups water ½ cups coconut cream 2 ½ tablespoons Massaman curry paste 3 shallots, peeled and sliced 4 garlic cloves, chopped 3 tablespoons chopped frozen lemongrass or 2 stalks fresh lemongrass, thinly sliced 2 tablespoons krachai, sliced (optional) 1 teaspoon shrimp paste (optional) 4 tablespoons peanut oil ¼ cup whole roasted unsalted peanuts 1 cup coconut milk 2 tablespoons tamarind water 2 tablespoons fish sauce, or to taste 2 tablespoons palm sugar 1. Bring water and coconut cream to a boil in a pot. Add the beef and bring to a boil again. Lower the heat and simmer for 40 minutes until tender. Remove any scum that appears on the surface. 2. Put Massaman paste, shallots, garlic, lemongrass, krachai and shrimp paste and blend to a smooth paste adding a little water to keep the blades moving. 3. Heat peanut oil in a small skillet. Add the ground paste and cook for 15 minutes, stirring until the oils separate and appear on the surface. The paste is now cooked. 4. Add the paste to the beef in the pan. Add the peanuts, coconut milk, tamarind water, fish sauce and palm sugar. Simmer on medium-low, stirring occasionally until the curry is thickens, about 20 minutes. Remove from heat and serve with hot streamed rice.
Posted on: Sun, 21 Dec 2014 07:21:24 +0000
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