Traditional Massaman Curry

Ingredients

• 1.5 cup Coconut milk (high quality, full fat; divided)
• 0.25 cup Massaman curry paste
• 1 lb Beef or Chicken (cut into bite-sized chunks)
• 2 Potatoes (medium sized, peeled and cubed)
• 0.5 Onion (cut into large chunks)
• 0.25 cup Roasted peanuts
• 2 tbsp Fish sauce (or to taste)
• 2 tbsp Palm sugar (finely chopped)
• 1 tbsp Tamarind paste

Steps

1. 1

   Pour about 1/2 cup of the coconut milk into a pot or large wok over medium-high heat.

2. 2

   Reduce the coconut milk, stirring occasionally, until the water evaporates and the coconut oil begins to separate from the solids (this is called 'cracking' the cream). You will see clear oil floating on top.

3. 3

   Add the Massaman curry paste to the cracked coconut cream and sauté for 2-3 minutes until the paste is very fragrant and the oil takes on the color of the paste.

4. 4

   Add the meat (beef or chicken) to the pot and toss to coat with the curry paste.

5. 5

   Pour in the remaining coconut milk and enough water or stock to just cover the meat.

6. 6

   Add the potatoes, onions, and roasted peanuts.

7. 7

   Season with fish sauce, palm sugar, and tamarind paste. The flavor should be a balance of sweet, salty, and slightly sour.

8. 8

   Bring to a simmer, then reduce heat to low. Cover and simmer until the meat and potatoes are tender (about 20-30 minutes for chicken, longer for beef).

9. 9

   Check for the layer of oil on top before serving; this indicates the curry has been cooked traditionally and the flavors are well-developed.

Notes

The 'trick' mentioned by Pailin is to avoid using vegetable oil; instead, use the fat naturally present in high-quality coconut milk to fry the curry paste. If your coconut milk does not separate, it may contain too many emulsifiers; in that case, you can add a tablespoon of vegetable oil to help the process along.

Nutrition per serving

• curry
• thai
• main course
• traditional
• massaman
• beef
• chicken
• gluten-free