Massaman Beef Curry
By: Anonymous
Published: Saturday, April 17, 2010 - 10:16am

Preparation

1 In the 16 th century, the Portuguese introduced chilies to Southeast Asia, and along came a lot of other spices and ingredients. However, some claim this curry originated in Persia. Nevertheless, Thais have elevated the dish to another level. 2 Massaman curry paste, Thai fish sauce, tamarind juice concentrate and palm sugar are available at Asian markets or in the Asian-food sections of super markets. 3 1 (19-ounce) 4 Can coconut milk (chef Bo Kline prefers Mae Ploy brand; divided) 5 2 pounds boneless beef chuck roast, cut into bite-sized pieces 2 cups water3 to 4 tablespoons Massaman curry paste6 to 7 tablespoons Thai fish sauce5 tablespoons tamarind juice concentrate 1/4 to1/2pound grated or chopped palm sugar, or to taste 1 cup sliced carrot1 cup cubed (1 inch squares) potato1 cup diced onion1 tablespoon peanuts1 to 2 bay leaves (optional) 6 1 tablespoon fried shallots (optional; see note) 7 1 tablespoon toasted cardamom seeds (see note) 8 Cooked jasmine rice 9 Open the can of coconut milk and carefully spoon out 1 cup of the thick coconut cream from the top of the can; set aside. 10 In a medium pot, stir together remaining coconut milk (the thin portion) from the can, beef cubes and water. Bring to a simmer, cover, reduce heat slightly and continue simmering until the beef is tender, about 1 1/2 hours. 11 In a small pan, heat the reserved thick coconut milk over medium heat. Add the curry paste and whisk to dissolve. If the curry paste seems to resist dissolving (if it is sticky and gooey) you may need to add some of the liquid from the beef mixture. Once the curry paste is dissolved, add the fish sauce, tamarind concentrate and palm sugar. Simmer to blend flavors. 12 Add the curry sauce to the beef and simmer for a few minutes. Add the carrot, potato, onion, peanuts and bay leaves, if desired. Simmer until the potato is tender. Add fried shallots and toasted cardamom and remove from heat. Serve over cooked jasmine rice. 13 Note: To fry shallots, peel and slice very thin. Pour 1 inch of vegetable oil 14 In a skillet and place over medium-high heat. Add the shallots and fry until golden brown and crispy, about 5 to 10 minutes. 15 Note: To toast cardamom seeds, remove seeds from pods. Place in a dry skillet and heat over medium heat, shaking the pan, until fragrant. Be careful not to burn.