Beef masaman curry

9. March 2016

Mussaman curry belongs to one of my favorite Thai dishes. It is delicious due to coconut milk, slightly spicy, sweet and its taste is truly unique. He's a tongue-shifter. You can prepare it for vegetarian or lamb or chicken.

I would first like to recite the recipe for why I mention "tamarind paste or lime" in the ingredients . Tamarind paste is added to the curry, but you also come across a lot of recipes that are not included at all, that is, if you did not catch it or did not want to make it your own (because here is a homemade tamarind paste on the blog, where you can read more about it ), do not worry about it and simply skip it. Because, among other things, this paste is slightly acidic, someone adds some lime juice, so I put tamarind paste or lime juice.

In addition, you can find casserole leaves in the list of ingredients to get fresh with some Asian fruit and vegetable traders. In Prague, Sapa and Marks & Spencer, for example, they are fresh or dried, and the dried ones are of great quality.
And then there is the theme of the mussaman curry paste itself. It is sold in sachets just like green curry, red curry or yellow curry paste, and the dosage may be different, so look at the packaging and evaluate how much you use it, usually the whole bag can be used for that amount. In Asia, you can buy fresh pasta in the markets or try to make a paste yourself. I am mostly one of those who tend to manufacture their own because I feel that the fresh ingredients and under my supervision will be the result of the freshest and without preservatives. But in these cases it is not so certain, because the availability of all ingredients for the paste needed is worse, and their freshness and quality may not be exactly what you would normally buy in Asia, and thus you will not even get the same result. Anyway, I'll give you a list of ingredients and a brief description of how to handle them. It's a toy to look for all the ingredients.)

Mussaman Curry pasta

4 cups of cardamom, 5 cm long cinnamon, 5 cloves, 2 teaspoons of coriander seeds, 1/3 teaspoon of Roman caraway, 4-6 dried chilli pepper (mussaman curry is slightly spicy but not too sharp, so according to your taste) , 2 cm root of galangal, 1 whole garlic head, 1 stem of lemon grass, 1 tablespoon of salt, 1 teaspoon of prawns, 3 shallots, 1/2 of nutmeg, 1 nutmeg, 2-3 tablespoons of fish sauce, 1 tablespoon of palm sugar.
All the shallots and garlic including the skin in the oven or on the burner should be soaked as they soak up peppers to black, then remove the skin and put it aside. In the pan, prune golden lemongrass, lemongrass, dried chilli and put them aside to shallots and garlic. Finally, pour the remaining spices in the pan and then put them aside. Now put in the blender or food processor dry ingredients and grind them finely, then add all remaining ingredients including salt, shrimp paste and fish sauce and mix until a smooth paste is created. Well, if you did, you won and you are the only one !!! You can store the paste in a frozen glass in the fridge, last for a long time with salt that preserves it or, for example, chucked in a sachet bag, it will last longer.)

2,5-3 minut - porce

Postup

On a wide pan or ideally casserole the pan warm up the spoon of oil, cut it half a bit of meat, chopped into 2 - 3 cm large pieces, so that it pulls and dazzles from all sides. Then put the meat on the plate, add the spoon of oil and do the same with the other half of the meat. Remove the meat again.

Put a spoon of oil in a pot and prune the onion on a chopped onion into the pot, then add the gingerbread garlic, grated ginger and curry paste. Mix this mixture in medium heat and stir for 2-3 minutes. This is an important step that will release all the important flavor.
Return the meat to a pot of curry mixture, pour coconut milk, coconut cream, add cinnamon, camphor leaves and potatoes covered with 2 cm large pieces. I have used such mini potatoes and peel, the remains of our garden, which are ideally suited because they were potato varieties of rolls and look very nice in curry.

Mix the mix well, pull off the power, fold the lid, and gently pull for 2.5-3 hours until the meat is nearly brittle. You probably will not have to share it, but it also depends on your pot, how much it seals, so rather curry to watch and be prepared or mixed, if necessary, with a broth or water.

Finally, add 2 tablespoons of tamarind paste or lime juice, fish sauce and sugar, or syrup. Stir everything thoroughly and cook softly for a further 30-60 minutes until the meat is exactly as you imagine. Taste whether or not to curry the curry or vice versa. Probably it will not be solitaire because the fish sauce and the paste saturate the mixture enough and with your sweetness decide according to your taste.
Serve Mussaman curry sprinkled with peeled peanuts with jasmine rice and fresh coriander.