Sunday
Massaman curry
The gentlest, most perfumed of the Thai curries — cinnamon, cardamom, tamarind, peanuts and slow-cooked beef.
OMG. INCREDIBLE. Clap-hands incredible, standing-ovation incredible. King Rama VI wrote that a lady who makes a good massaman will never be short of suitors. Cook away, single ladies, cook away.
Method
- 01
Spoon the thick cream from the top of the coconut milk tins into a heavy pot and boil until it splits and the oil rises, about 5 minutes.
- 02
Fry the curry paste in that oil for 5 minutes until dark and intensely fragrant.
- 03
Add the beef and turn it through the paste, then add the remaining coconut milk, water, whole spices and bay leaves.
- 04
Simmer gently, partly covered, for 1½ hours.
- 05
Add the potatoes, onions and peanuts and cook a further 30–40 minutes until the beef gives way to a spoon.
- 06
Season with tamarind, palm sugar and fish sauce — you are chasing sweet, sour and salty all sitting level.
- 07
Rest 10 minutes off the heat and serve with jasmine rice.
Keep cooking
