Massaman Curry

Found at all the local markets, with each being a little different from vendor to vendor, our chefs loved the Massaman Curry as a great dish that embodies the fresh vegetables, herbs and spices found throughout Thailand.

Ingredients

7 oz. beef shank
2 Tbsp Massaman curry paste
2.5 oz potato (cut into small cubes)
1.25 cup coconut milk
.5 oz. peanuts
.5 oz. shallot (chopped)
1.25 Tbsp fish sauce
2 Tbsp. tamarind juice
2 Tbsp. palm sugar

Directions

Heat oil in wok or frying pan, boil coconut milk until it seperates into heavy cream on top.
Remove the rich coconut cream and place it on the side.
Boil the beef in a low simmer for 35-40 minutes in the remaining liquid until tender, remove it and set the cooking stock aside.
Cut beef shank into big chunks.
Place the rich coconut cream and Massaman curry paste into a wok or frying pan and bring to a boil.
Simmer until the oil has seperated.
Add the stock, beef shank cubes and simmer until the beef absorbs the curry flavor.
Add potato, shallots, peanuts and simmer until cooked.
Season with the fish sauce, palm sugar, and tamarind juice, making sure to stir everything together.
Pour into a bowl and serve with steamed rice.

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