Masaman curry of beef
Instructions:
- Masaman is the Thai term for Muslim, and this is one of the most popular curries of Thailand. The dish is a complex blend of traditional flavours and the fragrant spices of India introduced by Muslim traders. It is rather a sweet curry.
- 750 g (1½ lb) round steak or other stewing beef;
- 1 teaspoon salt;
- 5 green cardamom pods, bruised;
- 300 ml (10 fl oz) water;
- 1×560 ml (19 fl oz) can coconut milk;
- 4 tablespoons Masaman Curry Paste or Charmaine Solomon’s Thai Masaman Curry Paste;
- 8 small new potatoes, whole;
- 4 tablespoons roasted peanuts;
- 1 tablespoon fish sauce;
- 3 tablespoons lime juice;
- 2 teaspoons palm sugar;
- 30 basil leaves.
- Cut the beef into cubes and put into a pan with the salt, cardamom pods, water and 300 ml (10 fl oz) coconut milk. Bring to the boil and simmer, uncovered, until the beef is half-cooked. Take off the heat and allow to cool in the liquid. Reserve the cooking liquid.
- In a separate pan, heat the remaining coconut milk until bubbling, stir in the curry paste and fry until fragrant. Stir in the potatoes, peanuts, beef and 250 ml (8 fl oz/1 cup) of the cooking liquid. Simmer until tender, adding some of the stock if it becomes too dry.
- Stir in the fish sauce, lime juice and palm sugar. Just before serving, add the basil leaves. Serve with steamed rice.