This weekend, I took a great suggestion from my dad and tried my hand at Massaman Curry. As I usually do when attempting a new dish, I consulted a variety of recipes and figured out the common ingredients, and then made my own variation.
I am DEFINITELY making this again. However, next time I'm going to make my own curry paste. I would have done so this time, but i still haven't gotten around to getting a mortar and pestle, so I just bought some pre-made stuff.
As suggested by many of the recipes, I also made some fragrant rice and Ajaat. Ajaat is a really nice salad on its own, but as complement to the massaman curry, it is simply perfect. (This is a ridiculously rich curry, so the light salad works really well to balance it out.)
I'm not going to bother retyping the the recipe for Ajaat because I just used a recipe that i found over at realthairecipes.com, which I would highly recommend to anyone with a desire to learn some good Thai recipes. The only thing i will say about the Ajaat is to prepare it at least 2-3 hours before you plan to serve it. Here are some pictures of my Ajaat; I wish I would have had some red chilis to round out the color, but it was delicious nonetheless. There's always next time, right?
No idea why i didn't use my new mandoline for this. Habit i guess.
shallots, water, sugar, salt, vinegar
Ok, now that that's out of the way, let's get to the Massaman!
4-5 Tbsp. Massaman curry paste
3 Tbsp. vegetable oil (peanut oil might be a good choice too)
1 lb. beef
2 medium white potatoes
1 medium yellow onion
handful of roasted peanuts
1 cup coconut cream
2 cans coconut milk
3-4 bay leaves
1 cinnamon stick
4 cardamom pods
palm sugar (to taste)
fish sauce (to taste)
tamarind paste (to taste)
Start by heating up one of the cans of coconut milk in a medium pan over low heat.
Now add the thick white part of the coconut cream and mix it into the curry paste thoroughly.
Simmer for another 15-20 minutes, stirring occasionally.
Serve over rice with a nice portion of Ajaat alongside.