Thai Massaman Curry: Fragrant and Spiced Stew

 

Thai Massaman Curry: Fragrant and Spiced Stew

Ingredients:

• 1 pound (450g) boneless beef, chicken, or tofu, cut into bite-sized pieces
• 2 cans (28 ounces) coconut milk
• 2-3 tablespoons Massaman curry paste
• 2 potatoes, peeled and cubed
• 1 onion, chopped
• 1/2 cup roasted peanuts
• 2-3 bay leaves
• 2-3 cardamom pods
• 1 cinnamon stick
• 1-2 tablespoons fish sauce (adjust to taste)
• 1-2 tablespoons brown sugar (adjust to taste)
• 1 lime, juiced
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. In a large pot or Dutch oven, heat a bit of the thick part of the coconut milk over medium-high heat until it starts to bubble.
2. Add the Massaman curry paste and cook for a few minutes, stirring constantly, until fragrant.
3. Add the chopped meat or tofu and cook until it's browned on all sides.
4. Pour in the remaining coconut milk and bring the mixture to a boil.
5. Reduce the heat to low and add the cubed potatoes, chopped onion, roasted peanuts, bay leaves, cardamom pods, and cinnamon stick. Let it simmer, covered, until the potatoes are tender.
6. Season the curry with fish sauce and brown sugar, adjusting to your preferred level of saltiness and sweetness. Stir well.
7. Remove the bay leaves, cardamom pods, and cinnamon stick.
8. Stir in the lime juice.
9. Serve the Massaman curry hot over jasmine rice, garnished with fresh cilantro.

Thai Massaman Curry is a delightful blend of flavors and textures, with a hint of sweetness and a touch of spiciness. Enjoy! If you have more requests or questions, feel free to ask.