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Thai Beef Massamam Curry (Read 268 times)
 
Feb 13th, 2019 at 9:26pm

Derek   Offline
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Ingredients
Beef - I use shin beef.  The recipe is for 600 grams
Potatoes - Large dice equivalent amount to beef
Onion - course dice
2 X 270 ml tins coconut milk - note only one tin in photo
2 tablespoons fish sauce
1/2 jar Thai massamam paste
1 tablespoon palm sugar
1 tablespoon Tamarind purée
Olive oil

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On a low heat stir fry the Massamam past in a good dollop of olive oil until fragrant. Careful not to burn the paste

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Pour in one can of the coconut milk and cook for around 5 minutes unti the mixture thickens and the oils release

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Stir in the beef, onion, tamarind purée, fish sauce and crumbled palm sugar. 

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Place lid on camp oven and simmer gently for an hour then add the potato and continue simmering for a further 30 minutes until both the meat and potato are cooked.

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Serve with Jasmine rice for a delicious Thai Curry

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This curry always has a beautiful amount of oil floating in it.  This contains amazing flavours of all of the spices and really makes it amazing

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Reply #1 - Feb 13th, 2019 at 10:41pm

TBF   Offline
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Massaman is my go to at the local Thai restaurant.
So full of flavour.

 

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Reply #2 - Feb 14th, 2019 at 12:00pm

mikel   Offline
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Great recipe there Derek, Massaman together with coconut seems to have a much more fragrant quality than a basic red curry. I notice you do not appear to brown your meat before putting it into the liquid base.
I sizzle brown the meat in a small amount of oil initially, then add onions, Massaman paste, cook gently until fragrant then coconut oil and other ingredients (including potato's, they always seem to cook slower for me)
I always use shin beef in these style dishes. The collagen released from the connective tissues adds that smooth gelatinous texture to the dish. Wink
M
 

life is a bed of gidgee coals and a camp oven
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Reply #3 - Feb 14th, 2019 at 12:26pm

Derek   Offline
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From what I have seen Thai cooks rarely brown their meats.
 

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Reply #4 - Feb 14th, 2019 at 1:31pm

mikel   Offline
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True Derek, but I do prefer the added "something" from well browned beef.
I notice in David Thompson's "Classic Thai Cuisine", his recipe for "Gaeng Mussaman" calls for the meat, as well as the potato's and onion to be "deep fried until brown".
Rest of the cooking procedure as you describe.
M
 

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Reply #5 - Feb 14th, 2019 at 3:18pm

Derek   Offline
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That is an interesting concept isn’t it.  I have never tried that one.
 

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Reply #6 - Feb 14th, 2019 at 4:10pm

mikel   Offline
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Don't think I would bother either.
Our attraction to so much Thai food is the abundance of fresh herbs, spices etc. combining to make a clean tasting meal
Not hot cooking oil, that's for "fushnchups"  Grin
M
 

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Reply #7 - Feb 14th, 2019 at 4:19pm

Derek   Offline
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mikel wrote on Feb 14th, 2019 at 4:10pm:
Not hot cooking oil, that's for "fushnchups"  Grin


One thing I have always enjoyed is going to the beach and having fish n chip pies but more and more we are finding it very hard to get really good fish and chips.

Chips always soggy and the fish very often doesn’t even taste like chips.

Some of the best in recent years has been at the the coop shop at Yamba in NSW.  Quite often they have a special of local fish and chips for a good price and often it is either luderick or mullet.  I love both of them.
 

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Reply #8 - Feb 14th, 2019 at 6:39pm

mikel   Offline
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Yes Derek,...very much agree about the Yamba co op.
Luderick and mullet are for many not enjoyable being somewhat an aquired taste. But for us......
We have been spending more time over there, actually have been thinking about the purchase of a houseboat.....but that's another topic for another time.
ps. I overlooked your fish not tasting like chips. Cheesy
M
 

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Reply #9 - Feb 14th, 2019 at 6:42pm

Derek   Offline
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Hahahahaha. Where is my proof reader.

Maggie and I came close to retiring down that way hopwever decided too far from family.
 

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