really good. I served it with crusty bread and an Asian flavored salad with cucumber, carrot, onion, and tomatoes. I didn't make rice because I'd upped the potatoes to 2 lbs.http://userealbutter.com/2015/12/02/massaman-beef-curry-recipe/
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Dinner last night was Massaman Beef Curry. I used a Dutch oven instead of a pressure cooker. It was
- Thread starter curious1
- Start date
There was no heat to it. I could really detect cinnamon. Reading the reviews of the curry paste
on Amazon might help. I am no curry expert and like Ang, not a big fan of Indian curry. I've never made Massaman curry before. Maesri is sold as Thai curry. It is not at all hot and had a cinnamon taste, to me. It was very good, that's about all I know. I had the same brand Jen used and also the same brand of tamarind paste. I did find it need to be well shaken before using. Interesting that she didn't shake the coconut milk and the heavy "cream" at the top was stirred into the curry paste to fry before adding other ingredients.
http://www.amazon.com/Maesri-Thai-masaman-curry-cans/dp/B000ETQ4XE
on Amazon might help. I am no curry expert and like Ang, not a big fan of Indian curry. I've never made Massaman curry before. Maesri is sold as Thai curry. It is not at all hot and had a cinnamon taste, to me. It was very good, that's about all I know. I had the same brand Jen used and also the same brand of tamarind paste. I did find it need to be well shaken before using. Interesting that she didn't shake the coconut milk and the heavy "cream" at the top was stirred into the curry paste to fry before adding other ingredients.
http://www.amazon.com/Maesri-Thai-masaman-curry-cans/dp/B000ETQ4XE
I make this regularly; it is my son's favorite. . .
It is a "sweet" curry and I actually like to add just a little sugar to bring up the "sweet" spices--or I make it with both carrots and orange sweet potatoes. And you *must* make it with coconut milk. Delish!
And I make it just as much with pork or chicken chunks as anything else.
It is a "sweet" curry and I actually like to add just a little sugar to bring up the "sweet" spices--or I make it with both carrots and orange sweet potatoes. And you *must* make it with coconut milk. Delish!
And I make it just as much with pork or chicken chunks as anything else.
Very common ingredient in Indian and SE Asian foods. It's a souring agent.
You can buy it in a paste, which is a block of pulp that needs to be reconsitituted or you can buy it in a liquid form. I've always avoided recipes that included it because I didn't want to fool with tamarind, but I was at an Indian market the other day and picked some up.
You can buy it in a paste, which is a block of pulp that needs to be reconsitituted or you can buy it in a liquid form. I've always avoided recipes that included it because I didn't want to fool with tamarind, but I was at an Indian market the other day and picked some up.
I have a block of the pulp, but it's at least three years old so I looked in
the supermarket and saw they had one brand that looks the same as what Jen used. It was less than $4 so I grabbed it. As I said before, it needs to be shaken well. The only ingredients in the one I found are tamarind and water and it is a product of Thailand. I stuck it in the fridge and hope to make some Pad Thai soon, if I ever remember to sprout some mung beans. Bean Sprouts are almost impossible to find here, I'm assuming it is because of the contamination scare a few years back. Evidently they are easily contaminated with whatever was making people ill. I found a picture of the product I used and linked it. And yes, I'm going to toss the block of pulp.
http://www.efooddepot.com/products/caravelle/91739/caravelle-tamarind-paste-(concentrate-cooking-tamarind)--hy--16oz.html
the supermarket and saw they had one brand that looks the same as what Jen used. It was less than $4 so I grabbed it. As I said before, it needs to be shaken well. The only ingredients in the one I found are tamarind and water and it is a product of Thailand. I stuck it in the fridge and hope to make some Pad Thai soon, if I ever remember to sprout some mung beans. Bean Sprouts are almost impossible to find here, I'm assuming it is because of the contamination scare a few years back. Evidently they are easily contaminated with whatever was making people ill. I found a picture of the product I used and linked it. And yes, I'm going to toss the block of pulp.
http://www.efooddepot.com/products/caravelle/91739/caravelle-tamarind-paste-(concentrate-cooking-tamarind)--hy--16oz.html
Funny about bean sprouts. They used to sell them here in bins, but after the scare, now I find
them in the pre-packaged section with bagged lettuce and shredded carrots. I thought they disappeared, but they just sell them differently. My guess is they can do something in the packaging process to lesson potential contamination.
them in the pre-packaged section with bagged lettuce and shredded carrots. I thought they disappeared, but they just sell them differently. My guess is they can do something in the packaging process to lesson potential contamination.