Recipe: Thai Massaman meat curry
Goodness of meat, potatoes and nuts, slow-cooked together to make fine and fragrant Thai dish.
Massaman curry contains all the goodness of meat, potatoes and nuts, slow-cooked together to make a fine and fragrant Thai dish that will leave you yearning for more.
Ingredients:
Method
• Cook the chicken/beef stock in a large pot over high heat.
• Add the meat, onions, bay leaves and lemon zest and bring to boil. Lower the heat and allow the mixture to simmer, stirring occasionally until the meat is tender.
• One by one, add all the ingredients of the curry sauce in, stirring throughout. Save a few spoons of coconut milk for garnishing at the end if you wish.
• Add the potatoes and bring the curry to a boil. Simmer it for 30 minutes until the potatoes are cooked through.
• Taste the curry every now and then. Add more fish sauce for saltiness or more red chilli paste for spice. If it tastes too sour, use more brown sugar to add sweetness and if too sweet, pour in more lemon zest. You can also add more coconut milk if the curry gets too spicy.
• Cook the curry on high heat for 5 to 10 minutes, allowing it to thicken and reduce.
• Add a drizzle of coconut milk and fresh coriander for garnishing and serve with boiled rice and a lemon wedge. Your curry is now ready!
Seemi Aamir is a part-time teacher and mother of three who spends much of her free time trying out new recipes and creating her own
Published in The Express Tribune, Ms T, March 16th, 2014.
Ingredients:
Method
• Cook the chicken/beef stock in a large pot over high heat.
• Add the meat, onions, bay leaves and lemon zest and bring to boil. Lower the heat and allow the mixture to simmer, stirring occasionally until the meat is tender.
• One by one, add all the ingredients of the curry sauce in, stirring throughout. Save a few spoons of coconut milk for garnishing at the end if you wish.
• Add the potatoes and bring the curry to a boil. Simmer it for 30 minutes until the potatoes are cooked through.
• Taste the curry every now and then. Add more fish sauce for saltiness or more red chilli paste for spice. If it tastes too sour, use more brown sugar to add sweetness and if too sweet, pour in more lemon zest. You can also add more coconut milk if the curry gets too spicy.
• Cook the curry on high heat for 5 to 10 minutes, allowing it to thicken and reduce.
• Add a drizzle of coconut milk and fresh coriander for garnishing and serve with boiled rice and a lemon wedge. Your curry is now ready!
Seemi Aamir is a part-time teacher and mother of three who spends much of her free time trying out new recipes and creating her own
Published in The Express Tribune, Ms T, March 16th, 2014.