So this is the last in my curry series for a bit, but don’t worry, I will be back with more very soon 🙂 This is a yummy slow cooking curry as you generally use a cheaper cut of meat. I have used a gravy beef, but you could use blade steak, chuck steak etc… or even a cheaper cut of lamb as well.
This is a Thai curry that generally has no heat, jut a lot of spice flavours infused into it. Last week I made the MASSAMAN CURRY PASTE for this dish, but if you can’t be bothered to make the paste, just buy a good quality one that you and your family like.
I like this Massaman Curry, as it is creamier than most that I have tried at restaurants. It has the delicious indian influenced flavours, but also has the creamy coconut flavour that is traditionally Thai.
Make sure that you chop your potatoes into big chunks other wise during the cooking process they will disintegrate. I would also encourage you to leave the skin on as this helps the potatoes to hold together. If you prefer sweet potato, just add it in half way through the cooking process, so it doesn’t get too soft.
1kg Gravy Beef/Lamb, cut into large chunks
625g Coconut Milk/Cream
1 Bay Leaf
3 bruised Cardamon Pods
1 Star Anise
3 Tablespoons of Massaman Curry Paste
50g Crushed Cashews (optional)
1 Tablespoon Raw/Palm Sugar
1 Tablespoon Fish Sauce
3 Tablespoons of Lime Juice
2 Large Onions, cut into quarters
300 – 500g of Potatoes, chopped into large chunks
1. Place bruised cardamon pods, bay leaf, star anise, coconut milk and 1 kg of beef or lamb into a large pot and place on a low simmering heat for 1 hour, with the lid on.
2. After 1 hour, strain meat, making sure that you retain the cooking liquid, but remove cardamon pods, bay leaf and sat anise from the liquid.
3. Place the empty pot back onto a high heat and place in the Massaman paste along with 300ml of the reserved cooking liquid and cook out the paste until it become fragrant, about 5 – 8 minutes.
4. Add sugar, fish sauce, potatoes, onions and meat back into the pot and turn down the heat to a low simmer, cook for another 20 – 30 minutes, until the potatoes are cook.
5. Just before serving stir in lime juice and another splash of fish sauce.
6. Serve with steamed Jasmine rice and sprinkle with cashews (optional).
1. Place bruised cardamon pods, bay leaf, star anise, coconut milk and 1 kg of beef or lamb into the mixing bowl and cook 60 minutes/90º/Reverse/speed 1. (place mixing basket on top of the lid to allow for the stem ti be released)
2. When that time is finished, put on for another 30 minutes/90º/Reverse/speed 1. So 90 minutes in total. If you are using a TM5 you can just use 90 minutes/90º/Reverse/speed 1.
3. After 90 minutes, strain meat, making sure that you retain the cooking liquid, but remove cardamon pods, bay leaf and sat anise from the liquid.
4. Place the Massaman paste along with 300g of the reserved cooking liquid and cook out the paste until it become fragrant, 5 minutes/100º/speed 2.
5. Add cashews and blend 20 seconds/speed 9 (this is an optional step, but make the curry a bit creamier).
6. Add sugar, fish sauce, potatoes, onions and meat back into the mixing bowl with mixing basket on top to allow for the release of steam and cook for 20 minutes/90º/Reverse/speed 1. (You may need to cook for another 5 – 10 minutes depending on how big you cur your potatoes and if they are cooked or not)
5. Pour mixture into a ThermoServer and stir in lime juice and another splash of fish sauce.
6. Serve with steamed Jasmine rice and sprinkle with extra cashews (optional).
I hope you enjoy my version of the yummy Thai inspired dish. Everyone has their own tastes when it comes to Thai food, so what id your favourite dish and do you have a favourite restaurant that makes a Thai dish you can’t live without?
I look forward to hearing all about your yummy Thai experiences!