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Massaman Curry

Massaman curry is a dish that has its origins in the influence of Islamic cuisine, which was introduced to Thailand during the Ayutthaya period. It is believed to have been brought by Persian and Muslim traders who traveled to Thailand for trade. The uniqueness of Massaman curry lies in the use of a wide variety of spices such as cumin, cinnamon, and cloves, which are commonly used in Indian and Persian cuisine. These are blended with local ingredients such as coconut milk and tamarind juice, creating a unique flavor. Massaman curry is mildly spicy, slightly sweet, and rich with the aroma of spices. While traditionally made with beef, it can also be prepared with other meats.

Ingredients:

• 300 grams of beef (or chicken)
• 100 grams of Massaman curry paste
• 500 ml coconut milk (divided into 2 portions)
• 2 large potatoes (cut into chunks)
• 5 shallots
• 50 grams roasted peanuts
• 2 tablespoons tamarind juice
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1 cinnamon stick
• 3 bay leaves
• 1 tablespoon vegetable oil

Instructions:

1. Heat the vegetable oil in a pan over medium heat. Add the Massaman curry paste and stir-fry until fragrant.
2. Add the first portion of coconut milk and simmer until the oil separates. Add the beef and stir-fry until browned.
3. Pour in the remaining coconut milk, cinnamon stick, and bay leaves. Simmer until the beef begins to soften.
4. Add the potatoes, shallots, and roasted peanuts, and simmer until the potatoes are tender.
5. Season with fish sauce, palm sugar, and tamarind juice. Continue simmering until everything is well cooked and the flavors blend together.
6. Serve with steamed rice.