Back

Content

Loading

Dictionary

Look up different words and expressions related to cooking.

Units of measurement

Units of measurement is an important part of cooking. Learn more here.

Commodities

Here you'll find more information on the different commodities.

Kitchen drawer

Masaman Curry - Daniel McFarland

Recipe

< Picture 1 of 1 >

Ingredients

  • 2 tbsp vegetable oil
  • 1 can coconut milk
  • 3 tbsp fish sauce
  • 3.5 tbsp sugar
  • .33 roasted peanut or cashew
  • 2 carrots, peeled and cut into 1 inch long strips
  • 3 tbsp masaman curry paste
  • 1.5 lbs chicken or beef, cut into stew size
  • 2 tbsp tamarind liquid
  • 3 medium size potatoes

Steps

  1. Tips: Masaman tastes great if you let it set overnight so that the spices penetrate the meat and potatoes. I find that the tastes don't come together until the next day.
  2. Potatoes should be cut up into big chunks of 6 pieces.
  3. On medium heat, put vegetable oil in a pot, then add masaman curry paste. Stir-fry for 2-3 minutes.
  4. Add 1/3 can of coconut milk, stir fry for 4-5 minutes until they are bubble red.
  5. Add chicken or beef, stir-fry for about 5-8 minutes.
  6. Add the rest of coconut milk and 3/4 can of water (using coconut milk can)
  7. If using chicken, you can add potatoes and carrots now.
  8. If using beef, simmer for 30 minutes or until beef is tender, then add potatoes and carrots.
  9. Add fish sauce, sugar, tamarind liquid, roasted peanuts or cashews
  10. Simmer for 30 minutes. If curry sauce is too thick, add a little water. If it's too much liquid, simmer longer to thicken it.
  11. Remove from the heat.
  12. As always, taste it and if you find the recipe to be too mild, add a little fish sauce or sugar or tamarind to suit your personal taste. If it's too spicy, use a little less curry paste next time. Adjust this recipe until it's perfect for you and enjoy!
Front page
Back to recipes

Search