Prik Gaeng Massaman Curry

Ingredients

• 500g (1.1 lb) beef or chicken, cut into bite-sized pieces 500g (1.1 lb) beef or chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons Massaman curry paste 2 tablespoons Massaman curry paste
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 cinnamon stick 1 cinnamon stick
• 3 cardamom pods, lightly crushed 3 cardamom pods, lightly crushed
• 3 cloves 3 cloves
• 1 star anise 1 star anise
• 1 bay leaf 1 bay leaf
• 1 potato, peeled and cut into chunks 1 potato, peeled and cut into chunks
• 1 carrot, peeled and sliced 1 carrot, peeled and sliced
• Roasted peanuts and fresh cilantro, for garnish Roasted peanuts and fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and golden.
2. 2.
   Add the Massaman curry paste to the pot and cook for a minute, stirring constantly to release the flavors.
3. 3.
   Pour in the coconut milk and stir well to combine with the curry paste.
4. 4.
   Add the fish sauce, tamarind paste, palm sugar, cinnamon stick, cardamom pods, cloves, star anise, and bay leaf. Stir to combine.
5. 5.
   Add the beef or chicken to the pot and simmer gently for 1 hour, or until the meat is tender.
6. 6.
   Add the potato and carrot to the pot and continue to simmer for an additional 20 minutes, or until the vegetables are cooked through.
7. 7.
   Remove the cinnamon stick, cardamom pods, cloves, star anise, and bay leaf from the pot.
8. 8.
   Serve the Prik Gaeng Massaman curry over steamed jasmine rice, garnished with roasted peanuts and fresh cilantro.

Treat your ingredients with care...

• Massaman curry paste — If you prefer a milder curry, start with 1 tablespoon of curry paste and adjust according to your taste preference.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra burst of flavor, toast the spices (cinnamon stick, cardamom pods, cloves, star anise) in a dry pan before adding them to the curry.
• If you prefer a thicker sauce, you can simmer the curry uncovered for the last 10 minutes to allow some of the liquid to evaporate.
• Feel free to add other vegetables such as bell peppers or bamboo shoots to the curry for added texture and flavor.
• Adjust the spiciness of the curry by adding more or less Massaman curry paste according to your preference.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Prik Gaeng Massaman curry over steamed jasmine rice for a complete and satisfying meal. The fragrant rice helps to balance the spiciness of the curry and provides a neutral base to soak up the flavorful sauce. Garnish with roasted peanuts and fresh cilantro for added crunch and freshness.

Presentation advice

To enhance the presentation of the Prik Gaeng Massaman curry, serve it in a traditional Thai-style bowl or on a decorative platter. Sprinkle some roasted peanuts and fresh cilantro on top for a pop of color. Accompany the dish with a side of steamed jasmine rice and garnish the plate with a lime wedge for an extra touch of freshness.