Serving
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Beef Curry Massamun
Thailand
  -   Kaang Mussamun Neua
Serves
Effort:
Sched:
DoAhead:  
3 main  
***
55 min  
Yes
Quite different from other Thai curries, Massamun (variously spelled) curries are a Thai take on the aromatic Mughal cuisine of Hyderabad, India. While similar to the Mughal cuisine of Deli, Hyderabad incorporated coconut and tamarind, making it more compatible with Thailand.



1
6
27
3
1
5
1
2
3
10
3
2
3
#
oz
oz

in

T
T
T
oz
T
T
T
Beef, lean
Boiling Onions (1)
Coconut Milk
Bay Leaves
Cinnamon
Cardamom pods
Palm Sugar
Peanuts, raw (2)
Mussaman Curry (3)
Potatoes (4)
Tamarind Juice (5)  
Fish Sauce (6)
Lime Juice
  1. Cut BEEF into rough cubes about 1-1/2 inches on a side.
  2. 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.
  3. 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.
  4. 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 aside.
  5. 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.
  6. In a small skillet dry roast the PEANUTS (if used) tumbling until lightly browned, then add to the pot.
  7. 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.
  8. Simmer Beef covered until it is nearly tender, which will be around 1-1/2 hours depending on cut.
  9. 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.
  10. Peel POTATOES and cut as necessary to make pieces about 1 inch on a side. Hold in cold water until needed.
  11. Prepare TAMARIND JUICE as necessary for the form you have (See Note-5).
  12. Squeeze LIME JUICE.
  13. When Beef is nearly done, stir in Potatoes and Onions. Adjust liquid with boiling water if needed.
  14. Stir in Tamarind Juice, Lime Juice and Fish Sauce. Add more of any one as needed to balance flavor. Take off the heat.
  15. Serve with plenty of steamed Jasmine rice.
NOTES:
  1. Boiling Onions:   These should be selected for small size. If you don't have them use small regular onions cut lengthwise into thick wedges.
  2. Peanuts:   These are a traditional part of the dish, but I'm not that fond of them so I often leave them out.
  3. Mussamun Curry Paste:   You probably won't find this in stores, but we have a very good recipe for Mussamun Curry Paste.
  4. Potatoes:   White Rose or Red potatoes will work well here. Avoid Yukon Gold type potatoes which turn to mush if cooked a bit long.
  5. Tamarind:   If your Tamarind is concentrate in a jar, use 1 T, or if it's block use about 1 T, soak and strain. If you don't have tamarind use 2 t lemon juice - not the same, but it's something. For details see our Tamarind page.
  6. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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