massaman beef curry

• porsi: serves 4

Bahan-bahan

2% cups coconut cream

2 tablespoons peanut or safflower oil

2 garlic cloves, finely chopped

2 tablespoons Massaman Curry Paste (page 141)

1 Ib. lean beef, cut into 1-inch cubes

3 tablespoons freshly squeezed lemon or lime juice

2 teaspoons sugar

3 tablespoons Thai fish sauce

2% cups beef stock or water

4 small potatoes, quartered

3 tablespoons whole roasted peanuts

4 pink Thai shallots or 2 regular ones, quartered sprigs of cilantro, to serve

Petunjuk

Gently warm the coconut cream in a small saucepan until it just starts to separate. Remove from the heat and set aside.

Heat the oil in a wok or skillet, add the garlic, and sauté until golden brown. Add the curry paste, mix well, and cook for a few seconds. Add half the warmed coconut cream and cook for 2-3 seconds, stirring all the time, until the mixture bubbles and starts to reduce.

Add the beef and stir it into the sauce to make sure that each piece is thoroughly coated. Stirring after each addition, add the lemon juice, sugar, fish sauce, stock, and the remainder of the warmed coconut cream. Simmer gently for 15 minutes, stirring from time to time.

Add the quartered potatoes and simmer for a further 5 minutes. Add the peanuts and cook for 5 minutes more. Stir in the shallots and cook for 5 more minutes, then pour into a serving dish and top with fresh cilantro. Serve with fragrant Thai rice (jasmine rice) and other dishes, such as a soup, a stir-fry, a spicy salad, and fresh pickle (page 72).