MMMMM------------------------CURRY PASTE-----------------------------
7 Dry red hot peppers; stemmed
-and seeded
2 tb Dried galanga (also called
-laos or ka); sliced or
-powdered
1 Lemon grass stalk; minced
5 Cloves
1 Cinnamon stick (2")
6 Cardamom seeds
1/4 ts Ground nutmeg
4 Bay leaves
1/2 ts Kapee (shrimp paste,
-substitute anchovy)
7 cl Garlic; chopped
7 Shallots; chopped
1 ts Oil
1/2 ts Salt
MMMMM---------------------------CURRY--------------------------------
1 1/2 lb Beef; cut into bite-sized
-pieces
4 c Coconut milk
1/2 c Roasted salted peanuts
3 tb Fish sauce
1 Cinnamon stick (2")
8 Cardamom seeds
1 tb Tamarind concentrate (can
-substitute OJ concentrate)
3 tb Hot water
1 Lime; juice of
2 tb Palm sugar (substitute brown
-sugar)
Bake or dry-fry first 8 paste ingredients until toasty and fragrant.
Blend in an electric grinder or mixer to a coarse powder.
Fry shallots and garlic in oil. Drain and discard oil.
Blend, process, or pound in a mortar all paste ingredients.
Recipe says boil beef, coconut milk, peanuts, and fish sauce
together until beef is tender, about 20 minutes. Remove beef
to a warm plate and boil until liquid is reduced by half.
> I would stir-fry beef in a little oil and remove it, then
> add coconut milk, half the peanuts, and fish sauce, and
> boil until liquid is reduced by half [M's note].
Blend curry paste into liquid, then add meat, cinnamon, and
cardamom. Simmer 5 minutes and add the rest of the ingredients.
Liquid should be thick. Remove cinnamon stick (and cardamom
if desired). Serve with rice.
Gaeng Massaman
Jennifer Brennan, The Original Thai Cookbook
"... It is believed the curry was brought by Muslim officials employed
: in the Harbor Department in Bangkok."
