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Thai Masaman Curry (Kang Masaman) Recipe

Thai Masaman Curry (Kang Masaman) Recipe

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Ingredients:

Serving

2 1/4 lbs chuck steaks, cut into 1 inch squares
5 cups water
1 cup coconut milk
1 cup roasted peanuts
nam pla ( fish sauce)
3 tbsp tamarind juice
coconut sugar , to taste
7 dried chilies , deseeded and finely chopped
1/2 tsp fresh ground black pepper
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp shredded lemongrass
1 cinnamon stick
5 cardamom seeds
1/4 whole fresh nutmeg, grated
1 tsp salt
7 shallots, peeled and broiled
5 garlic cloves, peeled
1/2 tsp shrimp paste (kapi)

Directions:

Put the steak and water in a pan and bring to the boil. Lower the heat, cover and simmer for 1 hour or until the meat is tender.
To make the curry paste: Put the chilies in a pan with the pepper, coriander, cumin, lemon grass, cinnamon, cardamom and nutmeg. Cook over low heat until the mixture browns, stirring constantly. Transfer to a mortar and pound to a smooth paste. Add the remaining ingredients and pound the mixture until smooth.
Remove the meat from the pan with a slotted spoon and set aside. Add the coconut cream (coconut milk) to the liquid in the pan and heat gently, stirring frequently. Add the peanuts and a little nam pla. Boil the liquid until reduced in volume by one third. Add the prepared curry paste and simmer for about 5 minutes, stirring constantly.
Return the meat to the pan and cover with a tight fitting lid. Bring back to the boil and continue cooking until the meat is very tender. Add the tamarind water with coconut sugar and nam pla to taste. Serve hot. Serves 6.
NOTE: Tamarind.Also known as asam or assem. An acid flavoured fruit resembling a bean pod. Sold as dried tamarind pulp in blocks and is dark brown in colour. The dried tamarind pulp must be made into tamarind water before using:-Soak about 1 ounce tamarind pulp in 1 1/4 cups water for 5 to 10 minutes, then squeeze, strain and use the water. The longer left to soak, the stronger the flavour.
Lime, lemon or mango juice or vinegar may be used as substitutes but the flavour of the finished dish but will not be the same. Tamarind paste should be refrigerated once opened, in which case it will keep indefinitely. Both tamarind pulp and tamarind paste are available at Asian stores.
Terasi.Also known as balachan/blacan (Malaysian) Kapi (Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in very small quantities.
Coconut sugar.Also known as palm sugar. Brown sugar may be substituted.
Nam pla is Thailand fish sauce.
Lemon grass, fresh lemon grass is available from Asian stores. The lower third of the stalk, the bulb like portion, is the part to use when a recipe specifies ‘chopped or sliced lemon grass’. Alternatively, the whole stalk may be bruised and added during cooking, but then it should be removed before serving. Dried lemon grass is a good substitute:-Soak in hot water for about 2 hours before using then remove from the dish before serving. 1 Tablespoon dried lemon grass is roughly equivalent to 1 stalk fresh. Powdered lemon grass is also available.
The Encyclopedia of Asian Cooking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	662.56 Kcal (2774 kJ)
Calories from fat	381.81 Kcal
		% Daily Value*
Total Fat	42.42g	65%
Cholesterol	120.25mg	40%
Sodium	583.63mg	24%
Potassium	1270.27mg	27%
Total Carbs	35.36g	12%
Sugars	12.35g	49%
Dietary Fiber	7.72g	31%
Protein	41.68g	83%
Vitamin C	14.7mg	25%
Iron	8.2mg	45%
Calcium	151.8mg	15%

Amount Per 100 g
Calories	115.38 Kcal (483 kJ)
Calories from fat	66.49 Kcal
		% Daily Value*
Total Fat	7.39g	65%
Cholesterol	20.94mg	40%
Sodium	101.63mg	24%
Potassium	221.21mg	27%
Total Carbs	6.16g	12%
Sugars	2.15g	49%
Dietary Fiber	1.34g	31%
Protein	7.26g	83%
Vitamin C	2.6mg	25%
Iron	1.4mg	45%
Calcium	26.4mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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