Emphatically the king of curries, and perhaps the king of all foods. Spicy, coconutty, sweet and savory, its combination of flavors has more personality than a Thai election.
Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. Thankfully, someone invented rice, with which diners can mop up the last drizzles of curry sauce.
“The Land of Smiles” isn’t just a marketing catch-line. It’s a result of being born in a land where the world’s most delicious food is sold on nearly every street corner.
Om het thuis ook eens te proberen en de herinneringen aan Thailand terug te halen het volgende recept :
-2 teaspoons vegetable oil
-1 brown onion, finely chopped
-1/2 cup massaman curry paste (we used Valcom brand)
-1 kg beef chuck steak, cut into 3cm cubes
-2 tablespoons plain flour
-2 cups chicken stock or water
-375ml Carnation light & creamy coconut flavoured evaporated milk
-300g small chat potatoes, quartered
-2 tablespoons fish sauce
-2 tablespoons lemon juice
-1 tablespoon brown sugar
-steamed jasmine rice, 1/4 cup roughly chopped dry roasted peanuts, and 1/2 cup coriander sprigs (optional), to serve
- Heat oil in a large, non-stick saucepan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add beef and stir until well combined.
- Sprinkle flour over mixture and stir until combined. Slowly add stock and evaporated milk, stirring constantly. Increase heat to high and bring to the boil. Add potatoes and reduce heat to medium-low. Simmer, uncovered, for 1 hour to 1 hour 15 minutes or until meat is tender. Stir through fish sauce, lemon juice and brown sugar. Serve with steamed rice, sprinkled with peanuts and coriander.
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