Asian Meats Recipes - Thai Mussulman Curry (Kaeng Masaman)  Recipe

Ingredients

• 1 cup shredded coconut

• 8 oz ground beef

• 1 garlic cloves, crushed

• 1/4 tsp blachan (dried shrimp paste)

• 1 tsp ground coriander

• 1/2 tsp ground cumin

• 1/4 tsp laos powder or ground ginger

• 1 egg, lightly beaten

• 1/2 cup cornstarch

• 1/2 cup peanut oil

Serves 4-6

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Method:

1. To make the curry paste, combine the chili powder, coriander, cumin, fennel, laos, ginger, cardamom, cinnamon and cloves. Stir it eh lemon grass or rind.

2. Heat the oil in a small frying pan. When it is hot, add the garlic onion and blachan and fry, stirring occasionally, until the onion is soft.

3. Remove from the heat and set aside to cool. When the mixture has cooked a little, out it into a blender and blend to a puree. Stir the puree into the ground spice mixture until all the ingredients are well blended.

4. Put the beef and coconut milk into a saucepan and bring to the boil. Add the peanuts and fish sauce and reduce the heat to low. Simmer the mixture, uncovered, for 2 hours, or until the beef is cooked through and tender.

5. Using a slotted spoon, transfer the meat to a plate.

6. Set the pan with the cooking liquid over high heat and bring to the boil. Continue to boil rapidly until the gravy has reduced by about one-third.

7. Meanwhile, put the tamarind into a bowl and pour over the water, side aside until it is cool. Pour the contents of the bowl through a strainer into a bowl, pressing as mush of the pulp through as possible. Set aside.

8. Stir the curry paste into the pan containing the gravy, then return the beef cubes to the pan. Simmer for 5 minutes, basting the beef thoroughly into the liquid. stir in the tamarind water, lime or lemon juice and brown sugar and heat until just below boiling. Serve at once.