Slightly less famous than it's other Thai curry cousins, the red and the green, but it's certainly no less tasty. The key difference with Masaman Curry are it's Persian influences of cardamom, cinnamon, cumin and bay leaves plus the inclusion of peanuts.
To make a cracking Thai Beef Masaman curry for 4 people, stir fry 4 tbsps of Massaman paste for a minute, add 600g of diced stewing beef and coat thoroughly. Add 400ml of coconut milk, plus an extra 400ml of water, an onion cut into quarters and bring to a simmer, cover and gentle cook for around 1.5 hours (until the beef is tender) adding extra water if the curry looks like it's drying out. Now add 450g of waxy potatoes cut into chunks and continue cooking until the potatoes are cooked through. Serve, scattered with 100g of unsalted peanuts, roasted and lightly crushed, Thai Jasmine Rice and a few fresh chillies.
Ingredients: Garlic, Sugar, Soybean Oil, Dried Red Chillies (13%), Tamarind Juice, Shallot, Salt, Lemongrass, Spices (Coriander, Cumin, Cardamom, Cinnamon, Bay Leaves, Lesser Galangal, Cloves), Kaffir Lime (1.5%), Galangal.
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