Massaman Curry

"Massaman Curry" is a Thai dish and the name translates as "Muslim Curry". The principal seasonings include turmeric, cinnamon, cumin, cloves and nutmeg. These are Middle Eastern and Indian in origin, and were introduced into Thailand by Muslim, and later Portuguese, traders.

The dish has a wonderfully fragrant nutty flavor. It usually contains coconut milk, roasted peanuts, potatoes, bay leaves, cardamom pods, cinnamon, palm sugar, fish sauce, and tamarind sauce. Massaman Curry is most commonly made with beef, but can also be made with duck, chicken, or tofu.It is served with rice and sometimes with pickled ginger sauce made with cucumber and peppers macerated in vinegar.

Ingredients:

• 2 tablespoons sugar
• 1/2 tablespoon salt
• 1 cup potato
• 1 tablespoon masaman curry paste
• 1/2 cup coconut milk
• 1/2 lb beef
• 1 tablespoon tamarind Optional
• 1 cinnamon stick Optional
• 1/4 cup cashew
• 2 pinches cardamom
• 2 leaves bay leaf

Preparation:

1. Peel and cut up potatoes into big chunks, 1" x 1" x 1". Cut up beef and onion into the same size.
2. Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking. When you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. Add half a cup of water or enough cover all the meat. Add the rest of the ingredients, except for potatoes, onion and cashew. Stew for 1/2 hour or until beef is getting tender. Add potatoes, onion and cashews. Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.
3. Serve hot with cold cucumber-in-vinegar salad.