curries

Curries to keep you warm this winter…

Mussaman Nuea (Beef Massaman Curry)

To get the beef tender, so that it falls apart, you need to cook it on low for quiet a few hours.
Marinating the beef in a coconut milk marinade overnight will increase the flavour & tenderness.

Ingredients

Beef Marinade
1 kg. beef
1tsp Ginger, grated
1 tin coconut milk
2 tbsp Fish sauce

Massaman Paste
I found a really nice Mussaman paste from Thailand, it comes in a little tub, called Mae Ploy Masman Curry Paste.No preservatives, no colours and as close as I can find to making your own!
Use about 100g of paste to 800g beef (to taste. If you like it really mild, go less – 60g)

The curry
1 tbsp oil
2 tins coconut milk/cream
150 g peanuts
spuds, quartered
2 brown onions, quartered
¼ cup palm sugar/ brown sugar
1 tbsp tamarind juice (midway store)
1 tbsp fish sauce

Process
marinate the beef:
Cut the beef into large chunks and marinade them in the coconut milk and grated ginger.
Set aside for at least 30 minutes before proceeding to the next step.
I usually go overnight. Simmer the beef chunks in the marinade in for another half an hour (optional).

make the curry:
Heat large pan with 1 tbsp oil, add the massaman paste and cook for a couple of minutes, stirring vigorously.
Slowly add a tin of the coconut cream in the pan and cook, stirring frequently, until the paste is completely dissolved into the coconut cream.
Let the mixture bubble for a few minutes until a layer of oil begins to separate from the mixture.
Add the rest of the coconut cream and let it bubble away for another few minutes until the oil begins to separate again.
Add the meat and continue simmering gently on low until the beef is tender. (A few hours is good)
When the meat is done., add the onion, potatoes, peanuts and cook until the potato has softened.
Add the tamarind juice, sugar, fish sauce & taste before seasoning.

Serve with freshly steamed Thai jasmine rice, Chappati or Naan bread.

Sweet Potato & Spinach Curry

Serve immediately with chappati or naan. Serves 4

Ingredients

500g sweet potato (peeled & cut into large chunks)
3 tbsp groundnut oil (peanut oil is OK)
1 red onion chopped
2 garlic cloves, crushed
1 tsp shrimp paste
1 tsp turmeric
1 large red chili, chopped
1 tin coconut milk
250g washed spinach/silver beet
salt

Process
Cook the sweet potato chunks in a pan of salted water for about 10 mins, or until tender.
Drain & set them aside.
Heat the oil in the saucepan, add onion, garlic, shrimp paste & turmeric.
Fry over a gentle heat, stirring for about 3 mins.
Add the chili and stir over heat for another 2 mins.
Add the coconut milk and stir in.
Let is simmer for 3 – 4 mins until coconut milk has thickened slightly.
Stir in sweet potatoes and salt to taste & cook for about 4 mins.

Finally, stir in the spinach, cover pan and simmer for 2 mins.
The spinach should only just be wilted and the curry heated through.

Taste & season as you please.
Serve immediately with freshly steamed Thai jasmine rice.