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I've become addicted to Thai curry called "mus man" or "mussaman" - any T&T recipes?
- Thread starter cheezz
- Start date
florisandy
Well-known member
I have one in my The Food of Thailand cookbook but not T & T. If you
want, I can type it up cheezz. I think it has taters in it.
want, I can type it up cheezz. I think it has taters in it.
Sandy - I found this recipe online -- is it the same one? REC: Massaman Curry with Beef
I called for fish sauce but I detected no fish flavor in the massamans I've had before...
Massaman Curry with Beef
Yield: Serves 4
Adapted from the wonderful book, The Food of Thailand
Ingredients:
2 pieces Of Cinnamon Stick
10 Cardamom Seeds
5 Cloves
2 Tbsp Vegetable Oil
2 Tbsp Massaman Curry (You can find this at an Asian grocery)
2 pounds Beef Flank, Rump Steak Or Beef Stew Meat, cut into 2 inch cubes
1 ⅔ cups Coconut Milk (This is basically one can, although I usually wish I had about ⅔ cups more)
1 cup Beef Stock
2-3 Potatoes, cut into 1 inch pieces
¾ inch Piece Of Ginger, Shredded
3 Tbsp Fish Sauce
3 Tbsp Palm Sugar (Usually have to get this from an Asian grocer, but brown sugar is a good substitute)
⅔ cup Salted Peanuts
3 Tbsp Tamarind Puree (Again: Asian grocer. I haven’t been able to find so I leave it out, but you can find a good substitute online)
Directions:
1. Dry-fry the cinnamon stick, cardamom seeds and cloves in a saucepan or wok over low heat. I make the whole recipe in my dutch oven. Stir all the ingredients around for 2 or 3 minutes or until fragrant. Remove from pan and save for later.
2. Heat the oil in the same saucepan or wok or dutch oven and stir-fry the massaman paste over a medium heat for 2 minutes or until fragrant.
3. Add the beef to the pan and stir for 5 minutes. You’re basically browning the meat in the curry here. Add the coconut milk, stock, potatoes, ginger, fish sauce, palm sugar, most of the peanuts, tamarind puree and the dry-fried spices. Reduce the heat to low and gently simmer for 50 to 60 minutes until the meat is tender and the potatoes are just cooked. Taste, then adjust the seasoning if necessary- although it always tastes amazing at this point!
4. Spoon into a serving bowl and garnish with the rest of the peanuts.
I called for fish sauce but I detected no fish flavor in the massamans I've had before...
Massaman Curry with Beef
Yield: Serves 4
Adapted from the wonderful book, The Food of Thailand
Ingredients:
2 pieces Of Cinnamon Stick
10 Cardamom Seeds
5 Cloves
2 Tbsp Vegetable Oil
2 Tbsp Massaman Curry (You can find this at an Asian grocery)
2 pounds Beef Flank, Rump Steak Or Beef Stew Meat, cut into 2 inch cubes
1 ⅔ cups Coconut Milk (This is basically one can, although I usually wish I had about ⅔ cups more)
1 cup Beef Stock
2-3 Potatoes, cut into 1 inch pieces
¾ inch Piece Of Ginger, Shredded
3 Tbsp Fish Sauce
3 Tbsp Palm Sugar (Usually have to get this from an Asian grocer, but brown sugar is a good substitute)
⅔ cup Salted Peanuts
3 Tbsp Tamarind Puree (Again: Asian grocer. I haven’t been able to find so I leave it out, but you can find a good substitute online)
Directions:
1. Dry-fry the cinnamon stick, cardamom seeds and cloves in a saucepan or wok over low heat. I make the whole recipe in my dutch oven. Stir all the ingredients around for 2 or 3 minutes or until fragrant. Remove from pan and save for later.
2. Heat the oil in the same saucepan or wok or dutch oven and stir-fry the massaman paste over a medium heat for 2 minutes or until fragrant.
3. Add the beef to the pan and stir for 5 minutes. You’re basically browning the meat in the curry here. Add the coconut milk, stock, potatoes, ginger, fish sauce, palm sugar, most of the peanuts, tamarind puree and the dry-fried spices. Reduce the heat to low and gently simmer for 50 to 60 minutes until the meat is tender and the potatoes are just cooked. Taste, then adjust the seasoning if necessary- although it always tastes amazing at this point!
4. Spoon into a serving bowl and garnish with the rest of the peanuts.
florisandy
Well-known member
Here ya go cheezz. Rec: Massaman Curry with Beef (Kaeng Matsaman Neua)
Would you believe I was just going to post and just saw yours? Oh well, exercise for the fingers and brain. It's proofread for sure.
My notes:
Well cheezz, I think this is a better printable recipe, doncha' think? Hey, I have a droolable photo for ya!
I bought a can of Maesri brand massaman curry paste along with a green and a red, but had to throw it out about three months ago because it expired. I got the 4-oz. cans from an Asian store in Bradenton for only $.80 each! I’ve always wanted to make this recipe as it looks so good. I’ve used light brown sugar as a sub for palm sugar and that is mentioned in my book. “- - - Unrefined, soft light brown sugar can be used instead.”
Um, if I had known that the photo I took was good enough to read, I wouldn’t have typed it out – Lol! See Image link.
I hope you enjoy cheezz and Happy Thanksgiving!
- - - - - - - - - - - - - - -
MASSAMAN CURRY WITH BEEF
This curry has many characteristics of southern Thai cooking. The sweet flavours and spices dominate, even though the curry is moderately hot. It also has a sour taste from the tamarind. This dish is one of the few Thai dishes with potatoes and peanuts.
2 pieces of cinnamon stick
10 cardamon seeds
5 cloves
2 tablespoons vegetable oil
2 tablespoons massaman curry paste (page 276) or bought paste
800 g (1 lb 12 oz) beef flank or rump steak, cut into 5 cm (2 inch) cubes
410 ml (1-2/3 cups) coconut milk, (page 279)
250 ml (1 cup) beef stock
2-3 potatoes, cut into 2.5 cm (1 inch) pieces
2 cm (3/4 inch) piece of ginger, shredded
3 tablespoons fish sauce
3 tablespoons palm sugar
110 g (2/3 cup) ready-made roasted salted peanuts, without skin
3 tablespoons tamarind purée
SERVES 4
DRY-FRY the cinnamon stick, cardamom seeds and cloves in a saucepan or wok over a low heat. Stir all the ingredients around for 2 to 3 minutes or until fragrant. Remove from the pan.
HEAT the oil in the same saucepan or wok and stir-fry the massaman paste over a medium heat for 2 minutes or until fragrant.
ADD the beef to the pan and stir for 5 minutes. Add the coconut milk, stock, potatoes, ginger, fish sauce, palm sugar, three-quarters of the roasted peanuts, tamarind purée and the dry-fried spices. Reduce the heat to low and gently simmer for 50 to 60 minutes until the meat is tender and the potatoes are just cooked. Taste, then adjust the seasoning if necessary. Spoon into a serving bowl and garnish with the rest of the roasted peanuts.
The Food of Thailand
Published in 2003 by Murdoch Books
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/IMG_0802.jpg
Would you believe I was just going to post and just saw yours? Oh well, exercise for the fingers and brain. It's proofread for sure.
My notes:
Well cheezz, I think this is a better printable recipe, doncha' think? Hey, I have a droolable photo for ya!
I bought a can of Maesri brand massaman curry paste along with a green and a red, but had to throw it out about three months ago because it expired. I got the 4-oz. cans from an Asian store in Bradenton for only $.80 each! I’ve always wanted to make this recipe as it looks so good. I’ve used light brown sugar as a sub for palm sugar and that is mentioned in my book. “- - - Unrefined, soft light brown sugar can be used instead.”
Um, if I had known that the photo I took was good enough to read, I wouldn’t have typed it out – Lol! See Image link.
I hope you enjoy cheezz and Happy Thanksgiving!
- - - - - - - - - - - - - - -
MASSAMAN CURRY WITH BEEF
This curry has many characteristics of southern Thai cooking. The sweet flavours and spices dominate, even though the curry is moderately hot. It also has a sour taste from the tamarind. This dish is one of the few Thai dishes with potatoes and peanuts.
2 pieces of cinnamon stick
10 cardamon seeds
5 cloves
2 tablespoons vegetable oil
2 tablespoons massaman curry paste (page 276) or bought paste
800 g (1 lb 12 oz) beef flank or rump steak, cut into 5 cm (2 inch) cubes
410 ml (1-2/3 cups) coconut milk, (page 279)
250 ml (1 cup) beef stock
2-3 potatoes, cut into 2.5 cm (1 inch) pieces
2 cm (3/4 inch) piece of ginger, shredded
3 tablespoons fish sauce
3 tablespoons palm sugar
110 g (2/3 cup) ready-made roasted salted peanuts, without skin
3 tablespoons tamarind purée
SERVES 4
DRY-FRY the cinnamon stick, cardamom seeds and cloves in a saucepan or wok over a low heat. Stir all the ingredients around for 2 to 3 minutes or until fragrant. Remove from the pan.
HEAT the oil in the same saucepan or wok and stir-fry the massaman paste over a medium heat for 2 minutes or until fragrant.
ADD the beef to the pan and stir for 5 minutes. Add the coconut milk, stock, potatoes, ginger, fish sauce, palm sugar, three-quarters of the roasted peanuts, tamarind purée and the dry-fried spices. Reduce the heat to low and gently simmer for 50 to 60 minutes until the meat is tender and the potatoes are just cooked. Taste, then adjust the seasoning if necessary. Spoon into a serving bowl and garnish with the rest of the roasted peanuts.
The Food of Thailand
Published in 2003 by Murdoch Books
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/IMG_0802.jpg
FYI, this is a southern Thai dish, reflecting the Muslim influence dominant in Malaysia and
Southern Thailand.
http://en.wikipedia.org/wiki/Massaman_curry
Southern Thailand.
http://en.wikipedia.org/wiki/Massaman_curry