I grew up in Sydney, more specifically in an area where Chinese, alongside doner kebabs, were the predominant takeaway meal… In addition to McDonalds and Subway of course!
However, when I was 18 and relocated from Sydney to Brisbane, a city where Thai food reigns supreme, I was unused to the the flavours and textures of Thai food and it took me a fair while to grow accustomed too, especially given I was used to more spicy, unami flavoured foods as compared to the sweet sour flavours of Thai cuisine.
After a few experiments though, I found a great love for Thai curries, and especially the massaman curry, which you’ll find n easy recipe for below.
What Will I Need?
500g Beef, diced
2 cloves garlic, sliced
4 tbs massaman curry pasta
½ tsp cinnamon
½ tsp garam masala
4 cardomon pods, bruised
400ml Coconut milk
½ cup boiing water
1 beef stock cube
1 tbs fish sauce
1 tbs sugar
½ tsp chilli, minced
1 potato, diced
½ red capsicum, slices
1 onion, thickly sliced
¼ cup peanuts, chopped
1. In a large saucepan, over a low heat, combine garlic, oil, cinnamon, garam masala and curry paste until sizzling and fragrant.
2. Next, we add the beef and stir until the beef is covered in the spicy paste, allowing to brown lightly - it should take a few minutes.
3. Add the coconut milk, water, stock cube, sugar and fish sauce and then turn the heat to high and allow to come to the boil. Pop a lid onto the saucepan, before reducing the temperature to low and allow to simmer for one hour.
4. After the hour has passed, add the potato, onion and capsicum, and allow to simmer, covered again, for 15 minutes.
5. All we need to do now is add the peanuts, and let it simmer uncovered for 15 minutes to allow it to thicken into a nice rich sauce.
6. Now that the meat is tender, and the potatoes soft, serve your curry with rice and enjoy.