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This recipe requested by Komokujin (Silver Member)
 Jules's Blurb: Massaman Curry.... It's origins lie in India but the Thais have made this their own unique Thai style, masaman curry. You'll find in this version of Beef Massaman Curry, a delightful abundance of flavours all in harmony to produce a non spicy family dining bonanza.
Thai massaman curry traditionally uses beef or chicken and it can also be made with lamb and duck, but pork is never an option in the Thai version. Masaman curry requires the use of masaman curry paste, which is rich in aromatic spices like cinnamon and cumin.
Our resident Chef; Khwanjai runs our Thai Cooking Classes , she often creates her own recipes which are reflected in our selection of Chicken Curry Recipes and don't worry, we cover Pork Red Curry, Beef Penang Curry and Duck Red Curry too
Massaman Curry Recipe
(Gaeng Massaman)
How To Make Massaman Curry
Ingredients: 
Serves 2 People
400g Beef, chicken or Lamb
500ml Coconut Milk
2 tbs Massaman Curry Paste
1 Carrot
2 Potatoes
1/3 Cup Toasted Peanuts
1 tbs Fish Sauce
1 1/2 tbs Tamarind Puree
1 ts Palm Sugar (heaped)
1 ts Salt
1 1/2 ts Chicken Stock
1/2 Cup water
Preparation:
Cut beef into nice large chunks
Cut potatoes into quarters
Cut Carrot into thick chunks
Toast Peanuts prior to cooking as per our Toasted Peanuts Video (Silver members)
How to Toast Peanuts Recipe (Everyone else)
Cooking Instructions:Pour half of the coconut milk into a hot wok or pan, then simmer 5-7 minutes until it reduces and cracks
Next add the massaman curry paste, stir and mix it into the coconut milk, stir constantly until fully dissolved. (lower the heat if it splatters too much) Carry on stirring as it reduces further, you're looking for a grainy texture, see video tutorial
Now add beef pieces to the curry stir continuously as you add fish sauce, chicken stock, salt and palm sugar, continue stirring until all is mixed
Next add 1/2 cup of water and bring to boil
Once boiling add potatoes, carrot, peanuts and the remaining coconut milk, bring back to the boil
Once boiling reduce heat to simmer for 15 minutes, cover with a lid, (allow to vent) open occasionally to stir gently
Check at about 15 minutes for tenderness and to see if the curry sauce has thickened. Taste test at this point and adjust as required, if you need to continue cooking at this stage, remove the lid.
When the oil starts to appear on the surface, the sauce will have thickened, it's.....
Done!
You just learned How To Make Masaman Curry 
Serving Suggestion:
Serve hot with Jasmine rice. Also suggest a side dish of fresh salad, such as cabbage, crisp lettuce, cucumber and especially coriander. A nice accompaniment for masaman curry is our Sweet and Sour Pork Recipe or our Sweet and Sour Chicken Recipe which will balance out your whole meal and contrast nicely with the rich and aromatic flavours of the curry. If you fancy something to have as a sweet contrast to massaman curry? Try our Sweet Chicken Recipe, very nice!
Discover a little more about Massaman Curries at our VideoBlog ThaiFood-TV (public video)
For the Best Results:
Members watch the video tutorial, the recipe and photo's can only give you about 5% of the information available in the video. In fact the only thing the video can't show you is the smell & taste, but hey? You can bet we try!!
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