Boiling Onions (1)
Peanuts, raw (2)
Mussaman Curry (3)
Tamarind Juice (5)
Fish Sauce (6)
- Cut BEEF into rough cubes about 1-1/2 inches on a side.
- Put plenty of water in a stew pot and bring to a boil over high heat.
Pour in the ONIONS and stir them around for 1 minute, then scoop
them out with a slotted spoon and refresh in cold water.
- Blanch Beef in in the same boiling water over high heat.
When it's come back to a boil for 2 minutes, drain and rinse (this
keeps the curry a nicer color). Clean the pot.
- Open 2 14 ounce cans of Coconut Milk without shaking. Skim
the cream off the top. You should get about 1 cup. Set the cream
- Put the remaining Coconut Milk in the pot along with the
Beef, Bay Leaves, and Cinnamon. Tap
Cardamom Pods to crack them and add to the pot along with
Palm Sugar. Bring to a boil
uncovered (coconut milk foams up as badly as cow milk), then reduce to
a slow simmer.
- In a small skillet dry roast the PEANUTS (if used) tumbling
until lightly browned, then add to the pot.
- In a small sauté pan over moderate heat, simmer the
Coconut Cream, stirring constantly until oil just starts to
separate (there should be no browning), then stir in Curry
Paste until well blended. Add this to the simmering pot.
- Simmer Beef covered until it is nearly tender, which will be
around 1-1/2 hours depending on cut.
- Meanwhile: Cut tip end from Onions and peel
back the skin and any shriveling layers. Cut off the root end taking
off the minimum so they hold together well.
- Peel POTATOES and cut as necessary to make pieces about 1
inch on a side. Hold in cold water until needed.
- Prepare TAMARIND JUICE as necessary for the form you have
- Squeeze LIME JUICE.
- When Beef is nearly done, stir in Potatoes and Onions.
Adjust liquid with boiling water if needed.
- Stir in Tamarind Juice, Lime Juice and
Fish Sauce. Add more of any one as needed to balance flavor.
Take off the heat.
- Serve with plenty of steamed Jasmine rice.