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Gaeng Massaman
mild dried-spice curry with potato, onion & cashews
Lunch
Dinner
500–700 kcalSpice ●● ●
Photo: Wikimedia Commons
Its name comes from 'Mussulman': Muslim traders of Persian origin brought it, which is why it cooks with dried spices —cinnamon, cardamom, clove— and skips fresh Thai herbs, making it the country's most 'Middle Eastern' curry. In 2011 CNN Travel readers voted it the most delicious dish in the world: mild, sweet and spoonable.
Ingredients
massaman paste, 4 tbsp
coconut milk, 2 cups
beef, cubed, 400 g
potatoes, cubed, 200 g
onion, in wedges, 1
roasted cashews, 3 tbsp
whole cinnamon, cardamom and cloves: 1 stick, 3 pods, 3 cloves
palm sugar and tamarind pulp, 1 tbsp each, plus fish sauce
500–700 kcal per typical serving.
per serving of curry without rice; coconut milk and cashews carry the calories (estimated from the typical recipe)
More history on Wikipedia: Massaman curry
How it is made
Scoop off the thick coconut cream and fry the massaman paste with the whole spices in it until it splits oil.
Add the beef and coat well before pouring in the rest of the coconut milk and a little water.
Simmer low 60-90 min until the meat yields to a spoon (about 40 min if using chicken).
Add potato, onion and cashews and cook 20 min more.
Balance with palm sugar, tamarind and fish sauce: sweet, sour and salty in the same spoonful; serve with rice.
