A Main Course
Masaman Curry - Masaman 
Masaman Curry is one of those rare dishes that sits very well and develops complexity and depth with time.
2-3 Servings
| 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 | Optional |
| 2 | pinches | cardamom | Optional |
| 2 | leaves | bay leaf | Optional |
Tips and substitutions
Masaman tastes great if you let it sit overnight so that the spices penetrate the meat and potatoes. I find that the tastes just don't come together until the next day.
I usually make enough masaman to have for days.
Masaman tastes great if you let it sit overnight so that the spices penetrate the meat and potatoes. I find that the tastes just don't come together until the next day.
I usually make enough masaman to have for days.
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.
Serve with cucumber in vinegar.
Serve hot with cold cucumber in vinegar.
Learn more about this and other similarly prepared Curry (Gang [Ped]) recipes
Cucumber in vinegar - Ahjaad
Because of the vinegar, this can sit for days in the refrigerator and stay good.
2 Servings
| 1/3 | cup | water | |
| 1/3 | cup | vinegar | |
| 1/4 | cup | sugar | |
| 2 | shallots, thinly sliced | ||
| 1 | cucumber, quartered and thinly sliced | ||
| 1 | long hot pepper, sliced | Optional |
Tips and substitutions
In Thailand, we use long red peppers that are mild, but I have a hard time finding ones that come close in flavor to it here.
You can cut back on the sugar if you like.
In Thailand, we use long red peppers that are mild, but I have a hard time finding ones that come close in flavor to it here.
You can cut back on the sugar if you like.
Place all ingredients in a serving bowl. Chill and serve.
Learn more about this and other similarly prepared Category Defying Recipes (Other) recipes
