Massaman Beef Curry

  

  
Massaman curry is a sweeter curry from muslim southern Thailand.  That's not to say that it is sweet, and indeed it is based upon red chilis like its red and yellow curry cousins.  But it does use many of the spice that came to it through Muslim traders from India, the Middle East and the Spice Islands.  Thus, massaman curry includes red chilis, lemon grass, garlic and ginger, but also includes cinnamon, nutmeg, cardamon and cloves.  A massaman curry dish will also usually include peanuts and potatoes not traditionally found in other Thai dishes.  The other evening out at a local restaurant I had a lamb massman curry and the flavors paired wonderfully.  For my home version with the recipe below from The Food of Thailand: A Journey for Food Lovers I paired beef strips, which is the traditional serving.  I used fajita strips already cut and packaged from the store.  Pair with rice for a stimulating  change of pace.  Serves 2.
   
Ingredients:
2 tbsp vegetable oil
2 tbsp massaman curry paste
1 lb beef strips  
1 can coconut milk
1 cup beef stock
2 potatoes, cut into 1 inch pieces
1/2 piece of ginger, shredded
3 tbsp fish sauce
3 tbsp palm (or brown) sugar
1/2 cup peanuts
3 tbsp tamarind puree
2 cinnamon sticks
3 cloves
10 cardamon seeds (if available)
    
Directions:
In a deep saute pan, heat the oil over medium heat.  Stir-fry the curry paste a couple of minutes to release the flavors.  Add the beef to the pan and cook, stirring occasionally, for 5 minutes.  Add the coconut milk, stock, potatoes, ginger, fish sauce, sugar, peanuts, tamarind puree and spices.  Reduce heat to low, cover and simmer for 30 to 60 minutes.  Uncover and cook down further if a thicker consistency is desired.  Serve over rice.