Thai Curry

Ever want to make Thai food, but are too intimidated? Don't be! Last night we learned how to make it from our friend Cooper (he took the photos). It was so easy! Seriously. So here goes, the first recipe I have posted to the blog that I have actually tried and LOVED:

Cooper's Massaman Curry with Beef

2 piece of cinnamon stick
5 cloves
2 tbspoons vegetable oil
2 tbspoons massaman curry paste
1 lb beef flank or rump steak cut into 2 inch cubes
1 2/3 cups coconut milk
1 cup beef stock
2-3 potatoes cut into 2.5 inch pieces
3/4 inch piece of ginger shredded
3 tbspoons fish sauce
3 tbspoons palm sugar
2/3 cup salted peanuts w/o skin chopped
3/ tbspoons tamarind puree

Serves 4

Dry fry the cinnamon stick and cloves in a sauce pan or wok over low heat. Stir all the ingredients around for 2-3 minutes or until fragrant. Remove from the pan.

Heat the oil in the same sauce pan and stir fry the massaman paste over a medium heat for 2 minutes or until fragrant.

Add the beef to the pan and stir for 5 minutes. Add the coconut milk, stock, potatoes, ginger, fish sauce, palm sugar, 3/4 of the roasted peanuts, tamarind puree and the dry fried spices. Reduce the heat to low and gently simmer for 50-60 minutes until the meat is tender and the potatoes are just cooked. Taste then adjust the seasoning if necessary. Spoon into a serving bowl and garnish with the rest of the roasted peanuts.

We cooked the meat for longer than 60 minutes - more like 2 hours at a very low heat so the meat was falling apart by the time we ate it. It was DELICIOUS! Give it a whirl.

We also made spring rolls but I forgot to get that recipe from him.

Thai Curry