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Thai Masaman Beef Curry

Masaman Curry paste gives a wonderful Indian twist on Thai curry. Traditionally made with cardamom, cinnamon, cumin, cloves and nutmeg but yet with all the Thai flavors as well. This recipe works well with pork, chicken or shrimp.

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Ready In: 1 hour 35 minutes
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US Metric

2 lbs. stew meat, 1 ½-inch cubes

½ c. whole raw peanuts

Water as needed

3 large potatoes, peeled, 1 ½-inch cubes

1 medium onion, wedges

2 TB vegetable oil

3 TB masaman curry paste

½ c. + 2 ½ c. coconut milk

3 TB patis (fish sauce)

1 TB tamarind juice

1 cinnamon stick

2 tsp. palm sugar

2 tsp. lime juice

½ tsp. paprika

2 bay leaves

Cooking Process:

In a large saucepot over medium high heat; cover beef and peanuts with water. Bring to a boil. Reduce heat; simmer 40 minutes. Add  potatoes and onions; continue cooking another 20 minutes. In a separate large saucepot over medium heat; saute curry paste and ½ cup of coconut milk in oil until fragrant. Strain meat pot; saving broth for future use. Transfer meat mixture into curry mixture. Add remaining ingredients. Bring to a boil. Reduce heat; simmer 10-12 minutes. Remove cinnamon stick and bay leaves before serving. Note: If substituting pork, chicken or seafood for the beef. Saute protein with curry paste and coconut milk. Eliminate cooking step in water. Substitute roasted peanuts as a garnish. Serves 6-8.