When I tell you this curry blew my mind, I'm not joking with you. Probably one of the best curries I've ever made, and I hope you do to! You can add no meat in here and it will taste just as good, but I went with beef. Massaman Curry everyone! The curry that sits in between Thailand and India. Enjoy!
Ingredients
- 1 lb of beef cut thinly
- 1 tbsp of coconut oil
- 1 large shallot
- 1 large potato (about 1 cup)
- 2 medium carrots
- 1 tsp of coriander powder
- 1 tsp of cumin powder
- 1/2 tsp cinnamon
- 1/2 tbsp of honey
- 1 - 2 tbsp of brown sugar
- 1/2 inch of ginger minced
- 3 curry leaves
- 3 cardamon pods crushed up
- 1 tbsp of peanut butter
- 2.5 tbsp of Thai red curry paste
- 1 tbsp of soy sauce
- 1 can of count milk
- 1 cup of water (increase this to 1.5 cups of you like it waterier)
- 1/2 lime
- Crushed peanuts
- Cilantro for garnish
Directions
- Get a medium-high heat going on a deep dish pan. Add in some oil and add in your thinly sliced beef. Hit it with a pinch of salt immediately. Cook it 90% though and get a nice sear on there. When done remove from the pan.
- Leave the beef rendering (oil) in there and add in 1 tbs of coconut oil.
- Turn the head to a medium Add in your shallots and cook down for about 2-3 minutes or until it just starts to get golden.
- Add in your potatoes and carrots and sauté for about 4-5 minutes. The carrots and potatoes should start to loosen up a little bit but should still be pretty tough. You don’t want them mushy at this point, still pretty firm.
- Add in you ginger and sauté for 1 minute.
- Turn your flame down just slightly from a medium low to almost low.
- Add in your coriander, cumin, cinnamon, curry leaves, cardamon and mix well for 1-2 minutes or until fragrant.
- Add in your brown sugar, honey, peanut butter, and Thai red curry paste, and soy sauce and cook for about 2 minutes mixing constantly still everything is well combined. The peanut butter, sugar, red curry paste should all start becoming liquid.
- Turn the heat back up to a medium and add in your coconut milk and water and squeeze in lime. When the curry starting to simmer, turn the heat back to low and simmer for about 8-10 minutes
- Add in your beef and simmer for another 2 minutes.
- Server with a bowl of rice and top with some crushed peanuts and cilantro and enjoy!