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Gang Massaman (southern Thai Beef Curry And Potatoes)

Scoop off coconut cream head from the top of the can of coconut. In a large heavy bottom pan on medium heat, fry the coconut cream and curry paste until the coconut cream starts to turn clear. Add beef chunks to the fried curry paste. Over medium heat, stir to coat, not sear. Pour the remainder of the coconut milk into pot. Add another can, 8oz of water, to cover the meat. Turn the stove to low an. . .

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Servings: 6

Prep Time: 20:00

Cook Time: 03:00

Main Ingredients

2 lbs of beef (chuck roast or beef shank, the more sinewy the better) do not use tender cuts like tenderloin or lean cuts like brisket. cut into 1.5 inch cubes.

3/4 lb of waxy potatoes with skin, halved if small, or cut into 2 inch chunks

1 can of coconut milk

1 - 4 oz can maesri masaman curry paste

1/2 cup of dry roasted peanuts, salted or unsalted

2 tbsp of sugar

2 tbsp of tamarind pulp/paste

6 toasted white cardamom pods, optional

1 cinnamon stick, optional

Preparation

1Scoop off coconut cream head from the top of the can of coconut. In a large heavy bottom pan on medium heat, fry the coconut cream and curry paste until the coconut cream starts to turn clear.

2Add beef chunks to the fried curry paste. Over medium heat, stir to coat, not sear.

3Pour the remainder of the coconut milk into pot. Add another can, 8oz of water, to cover the meat. Turn the stove to low and let simmer for 3 hours, making sure that meat stays covered. Drop in your cinnamon stick.

4Season the curry with salt at this point. Add your potatoes and let cook for another 20-30 minutes until fork tender.

5Season the curry again, this time with your sugar and tamarind paste to your taste. I like mine with some zing. Add your peanuts, pearl onions, and cardamom and let simmer for 5 minutes.

6Serve with rice or bread. My preference for bread is actually butternut bread. So fluffy and light.

Reviews: 0

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