Ingredients
500 grams stewed beef
3 tbsp massamun curry paste
1 cup coconut cream
2 cups coconut milk
3 russet potatoes, carved and boiled
3 small onions, carved
2 tbsp roasted peanut
5 roasted cardamom pods
1 roasted cinnamon stick, about 2” long
3 tbsp palm sugar
1 tsp salt
3 tbsp tamarind juice
2 tbsp lime juice
2 bay leaves (for garnish) optional
Methods
Preheat the coconut milk over medium heat until boiling, add beef, reduce the heat and simmer for 1 1/2 hours, or until beef is tender. Stir occasionally
Preheat the coconut cream over medium heat until oil surfaces. Add the massamun curry paste, and sauté until fragrant. Transfer to the beef pot, add peanuts Season to taste with sugar, salt, tamarind juice and lime juice.
Add the remaining ingredients and simmer until everything is tender and cooked through.
Spoon onto a serving dish, garnish with bay leaves to give a sense of a Thai touch
Variation: Can substitute with chicken or pork.
Serves 4
