Masaman is the Thai term for Muslim, and this is one of the most popular curries of Thailand. The dish is a complex blend of traditional flavors and the fragrant spices of India introduced by Muslim traders. It is rather a sweet curry.
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Serves 6-8
- 750 g (1½ lb) round steak or other stewing beef
- 1 teaspoon salt
- 5 green cardamom pods, bruised
- 300 ml (10 fl oz) water
- 1 · 560 ml (19 fl oz) can coconut milk
- 4 tablespoons Masaman Curry Paste (see page 176) or
- Charmaine Solomon’s Thai Masaman Curry Paste
- 8 small new potatoes, whole
- 4 tablespoons roasted peanuts
- 1 tablespoon fish sauce
- 3 tablespoons lime juice
- 2 teaspoons palm sugar
- 30 basil leaves
Cut the beef into cubes and put into a pan with the salt, cardamom pods, water and 300 ml (10 fl oz) coconut milk. Bring to the boil and simmer, uncovered, until the beef is half-cooked. Take off the heat and allow to cool in the liquid. Reserve the cooking liquid. In a separate pan, heat the remaining coconut milk until bubbling, stir in the curry paste and fry until fragrant. Stir in the potatoes, peanuts, beef and 250 ml (8 fl oz/1 cup) of the cooking liquid. Simmer until tender, adding some of the stock if it becomes too dry. Stir in the fish sauce, lime juice and palm sugar. Just before serving, add the basil leaves. Serve with steamed rice.