"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Massaman Curry Recipe

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This recipe for Massaman Curry, by , is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Hill
Added: Friday, January 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Oil,
600gms of meat (either beef or chicken),
2 tablespoons Massaman curry paste,
2 large potatoes,
2 large onions,
1 ˝ cups of coconut milk
2 bay leaves, about 2 tablespoons of tamarind puree and 2 teaspoons of brown sugar,
2 tablespoons of fish sauce,
Chillies to taste
Rice

Directions:
Directions:
Heat the oil to almost smoking – add the meat in batches & stir-fry each batch until it is well browned. Remove from wok and put aside.

Then add 2 tablespoons of curry paste (I use the Trident Massaman curry paste) to the wok and stir for about a minute.

Then add potatoes and onions, diced to whatever size you like and stir until golden brown. (If you like it spicy which is the way I was shown, add a couple of small red chillies here also, if not you can just sprinkle some diced chilli over the finished curry). Remove from wok and set aside with the meat.

Adds coconut milk and 1 cup of water – bring to the boil then reduce heat and let it simmer for about 10 mins. Then put the meat, potatoes and onions back in the wok.

Add 2 bay leaves, about 2 tablespoons of tamarind puree and 2 teaspoons of brown sugar – stir it all together and let simmer for about 20 mins so that it reduces down. About 10 mins into the simmer add about 2 tablespoons of fish sauce. Remove the bay leaves from the mixture when the meat is cooked. Let it reduce down so that the sauce is quite thick.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
With rice – this will serve 4 people. To serve sprinkle over finely diced shallots and chilli – if you haven’t put it in the curry or if you like it pet mar (very hot).

 

 

 

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