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Made the massamam beef curry and it is truly outstanding. I will double the
- Thread starter charley
- Start date
Charley, is this the recipe? And where did you find the massaman paste?
http://userealbutter.com/2015/12/02/massaman-beef-curry-recipe/
http://userealbutter.com/2015/12/02/massaman-beef-curry-recipe/
If you find the Maesri Massaman Curry paste, just follow the recipe on the can . . .
we make this regularly and have always used the recipe on the can. It does sound good to add some tamarind to it; would add a sweet sour flavor. BUT, we make it all of the time just as it says on the can. I sometimes use fish sauce to season, sometimes I do not. Sometimes I add a little brown sugar, sometimes I do not. You can use less coconut milk if you wish. You can use less curry paste if you wish. Good stuff to experiment with!
One thing for sure, look for a coconut milk that has as few additives as possible. Pick the can up, read the label, then shake lightly to see how "loose" it is. Coconut cream will float to the top of the can and will solidify and you can feel this when the can is shaken because you won't feel much motion in the can at all. I like Chaokoh (sp?) when I can find it, but I will go to cheaper stuff if it feels good in the can.
we make this regularly and have always used the recipe on the can. It does sound good to add some tamarind to it; would add a sweet sour flavor. BUT, we make it all of the time just as it says on the can. I sometimes use fish sauce to season, sometimes I do not. Sometimes I add a little brown sugar, sometimes I do not. You can use less coconut milk if you wish. You can use less curry paste if you wish. Good stuff to experiment with!
One thing for sure, look for a coconut milk that has as few additives as possible. Pick the can up, read the label, then shake lightly to see how "loose" it is. Coconut cream will float to the top of the can and will solidify and you can feel this when the can is shaken because you won't feel much motion in the can at all. I like Chaokoh (sp?) when I can find it, but I will go to cheaper stuff if it feels good in the can.
I bought 4 cans through Amazon (at link) then sent a can to Curious1. She made the dish
before I could get to it. smileys/wink.gif
http://www.amazon.com/Maesri-Thai-Masaman-Curry-Pack/dp/B005MG79WY
before I could get to it. smileys/wink.gif
http://www.amazon.com/Maesri-Thai-Masaman-Curry-Pack/dp/B005MG79WY
barb, another option which I used for YEARS is to buy a block of tamarind pulp at
an Oriental grocery store. It's about 4" square and 1" thick. You just add hot water to a blob of it, schmoosh it around and the push through a tiny strainer and use the residual smooth paste. I would only make as much as I needed, usually about 1-2 TBL worth of paste.
Wa-la...you have the same thing as the jarred stuff.
And this block lasts FOR YEARS. I keep it in a bag in the refrigerator; it has never gone bad. This link has the EXACT stuff I use.
http://shesimmers.com/2010/05/how-to-prepare-tamarind-pulp-for-thai.html
an Oriental grocery store. It's about 4" square and 1" thick. You just add hot water to a blob of it, schmoosh it around and the push through a tiny strainer and use the residual smooth paste. I would only make as much as I needed, usually about 1-2 TBL worth of paste.
Wa-la...you have the same thing as the jarred stuff.
And this block lasts FOR YEARS. I keep it in a bag in the refrigerator; it has never gone bad. This link has the EXACT stuff I use.
http://shesimmers.com/2010/05/how-to-prepare-tamarind-pulp-for-thai.html
I ordered this paste and the Massaman curry from Amazon. I bundled my order
and had enough for free shipping .I followed Pat's lead and bought the bundle of 4 cans of the curry. Sometimes it is so much easier to do it that way, than have to go all over town looking for unusual ingredients. Also, Amazon partners with some credit cards and offer you the pay back dollars you have built up to apply towards your purchase. Slick deal. Oh, I also got the Chaokoh Coconut milk. I have not seen that brand around here and I was interested in the fact that it forms the cream layer on top. I have not seen that with the brands I buy.
I keep a list of things I need, and can get from Amazon, I have not paid shipping in a long time. The Prime deal is not really a deal, for me at least, so keeping a list is the better way to go.
and had enough for free shipping .I followed Pat's lead and bought the bundle of 4 cans of the curry. Sometimes it is so much easier to do it that way, than have to go all over town looking for unusual ingredients. Also, Amazon partners with some credit cards and offer you the pay back dollars you have built up to apply towards your purchase. Slick deal. Oh, I also got the Chaokoh Coconut milk. I have not seen that brand around here and I was interested in the fact that it forms the cream layer on top. I have not seen that with the brands I buy.
I keep a list of things I need, and can get from Amazon, I have not paid shipping in a long time. The Prime deal is not really a deal, for me at least, so keeping a list is the better way to go.
I just found this recipe on a Food Facts site, as I was looking up Tamarid
Thought I would post it because it sounds so healthy and delicious.
Tamarind Healthy Recipes: Coconut and Tamarind Chicken Curry
Tamarind Healthy Recipes
Ingredients:
10 skinless, boneless chicken breasts and thighs
Juice of 2 limes
1 tsp. coarsely ground black pepper
1 tsp. turmeric
3 Tbsp. coconut oil
2 Tbsp. tamarind pulp
¾ cups coconut milk
1/3 cup (1 can) coconut cream
1 Tbsp. chopped or dried coriander
For the Sauce:
2-4 Tbsp. coconut oil
1½ tsp. mustard seeds
1½ Tbsp. fresh or dried curry leaves (opt.)
2 onions, finely diced
3 garlic cloves, crushed
2½ Tbsp. minced ginger
½ Tbsp. paprika
Chopped tomatoes (equivalent to 2 small canned tomatoes)
A few Tbsps. chicken or vegetable stock
1 Tbsp. golden muscovado sugar or raw brown sugar
Procedure:
Mix lime juice, pepper, and turmeric in a large bowl. Coat chicken with this mixture.
Heat oil in a large skillet. Add mustard seeds, curry leaves, and onions. Stir, cover, and cook on low for 10 to 15 minutes, stirring occasionally.
Add garlic and ginger, increase heat, and stir in paprika, tomatoes, stock, raw sugar, and dried curry leaves (if using). Cook uncovered for 15 to 20 minutes until sauce has thickened and reduced.
Preheat oven to 325 degrees Fahrenheit. Heat oil in a skillet and fry chicken until golden. Pour excess oil from frying pan and let cool slightly. Add ½ cup of water to skillet, stir, and use a spatula to add the juice to tomato sauce.
Place chicken in a roasting pan, pour sauce over it, and then cover and bake for 15 minutes or until chicken is tender.
Transfer chicken to a serving dish. Place stovetop safe roasting pan on stove on low heat, bring to a simmer, and stir in tamarind pulp, coconut milk, and half the coconut cream. Ladle over chicken, drizzle with remaining coconut cream, and sprinkle with coriander before serving.
Thought I would post it because it sounds so healthy and delicious.
Tamarind Healthy Recipes: Coconut and Tamarind Chicken Curry
Tamarind Healthy Recipes
Ingredients:
10 skinless, boneless chicken breasts and thighs
Juice of 2 limes
1 tsp. coarsely ground black pepper
1 tsp. turmeric
3 Tbsp. coconut oil
2 Tbsp. tamarind pulp
¾ cups coconut milk
1/3 cup (1 can) coconut cream
1 Tbsp. chopped or dried coriander
For the Sauce:
2-4 Tbsp. coconut oil
1½ tsp. mustard seeds
1½ Tbsp. fresh or dried curry leaves (opt.)
2 onions, finely diced
3 garlic cloves, crushed
2½ Tbsp. minced ginger
½ Tbsp. paprika
Chopped tomatoes (equivalent to 2 small canned tomatoes)
A few Tbsps. chicken or vegetable stock
1 Tbsp. golden muscovado sugar or raw brown sugar
Procedure:
Mix lime juice, pepper, and turmeric in a large bowl. Coat chicken with this mixture.
Heat oil in a large skillet. Add mustard seeds, curry leaves, and onions. Stir, cover, and cook on low for 10 to 15 minutes, stirring occasionally.
Add garlic and ginger, increase heat, and stir in paprika, tomatoes, stock, raw sugar, and dried curry leaves (if using). Cook uncovered for 15 to 20 minutes until sauce has thickened and reduced.
Preheat oven to 325 degrees Fahrenheit. Heat oil in a skillet and fry chicken until golden. Pour excess oil from frying pan and let cool slightly. Add ½ cup of water to skillet, stir, and use a spatula to add the juice to tomato sauce.
Place chicken in a roasting pan, pour sauce over it, and then cover and bake for 15 minutes or until chicken is tender.
Transfer chicken to a serving dish. Place stovetop safe roasting pan on stove on low heat, bring to a simmer, and stir in tamarind pulp, coconut milk, and half the coconut cream. Ladle over chicken, drizzle with remaining coconut cream, and sprinkle with coriander before serving.
This recipe says not to stir/shake the can--use the thick stuff to fry the curry paste.
I got it at my asian grocery ($1.29).
Not sure what the recipe on the can is--'cause it is a wee tiny tin!!
I am sure the tamarind adds to it and I used to have a block of it, but just didn't spring for it when shopping for this meal.
And any PC recipe can be done as a longer cooking stove top. I have been pleasantly surprised to find that when I have used the PC for a stew, for example, the results are quite comparable/good.
I got it at my asian grocery ($1.29).
Not sure what the recipe on the can is--'cause it is a wee tiny tin!!
I am sure the tamarind adds to it and I used to have a block of it, but just didn't spring for it when shopping for this meal.
And any PC recipe can be done as a longer cooking stove top. I have been pleasantly surprised to find that when I have used the PC for a stew, for example, the results are quite comparable/good.
Umm, how many years. I have a block that is three plus years old and was afraid to use it, but the
grocery store had the concentrate. Thanks for the above link. It was a good explanation of why the concentrate needs to be shaken well. What I added to the curry was probably more water than tamarind, we added more at the table as Jen suggested in her recipe.
grocery store had the concentrate. Thanks for the above link. It was a good explanation of why the concentrate needs to be shaken well. What I added to the curry was probably more water than tamarind, we added more at the table as Jen suggested in her recipe.
All this reminds me of when I first got to Saudi and there were
tamarind trees all over the compound we lived in called Saudia City. The trees always were full of the tamarind beans hanging in them and the Phillipinos were always picking them. I wish I had asked how they used them.
http://www.google.com/imgres?imgurl=http://www.lushzone.com/wp-content/uploads/2014/07/Health-Benefits-of-Tamarind.jpg&imgrefurl=http://weightlosswrx.kicks-ass.net/pills/949-tamarind-extract/&h=1067&w=1600&tbnid=NlfevrsWpav3VM:&tbnh=133&tbnw=200&docid=WNs
tamarind trees all over the compound we lived in called Saudia City. The trees always were full of the tamarind beans hanging in them and the Phillipinos were always picking them. I wish I had asked how they used them.
http://www.google.com/imgres?imgurl=http://www.lushzone.com/wp-content/uploads/2014/07/Health-Benefits-of-Tamarind.jpg&imgrefurl=http://weightlosswrx.kicks-ass.net/pills/949-tamarind-extract/&h=1067&w=1600&tbnid=NlfevrsWpav3VM:&tbnh=133&tbnw=200&docid=WNs