Thailand
Massaman Curry
The mild curry where Persia meets Siam
Massaman was born of trade: Persian and Indian merchants brought spices like cinnamon, cardamom and cloves to the court of Ayutthaya. The result was a curry untypically mild, almost sweet, for Thailand.
It braises slowly until the beef falls apart, and contains potatoes and peanuts – ingredients few other Thai curries use. In a 2011 poll it was voted the world's most delicious dish.
Ingredients
- Beef shoulder, diced700 g
- Massaman curry paste3 tbsp
- Coconut milk400 ml
- Potatoes3
- Roasted peanuts1 handful
- Tamarind & palm sugar1 tbsp each
- Cinnamon stick & bay1
★ = available authentic in the Asia Boutique
Preparation
Fry the curry paste in the thick part of the coconut milk until fragrant.
Add the beef and sear all over.
Pour in the rest of the coconut milk, cinnamon and bay, braise covered for 1 hr.
Add potatoes and peanuts, cook another 20–30 min until tender.
Season sweet-sour with tamarind and palm sugar. Serve with rice.
Make it original
Real massaman paste with roasted spices is the key. Available in the Asia Boutique.