MUSAMAN BEEF CURRY

Today is my first attempt to make musaman beef curry. Technically it’s my first attempt to cook Thai food and I never tried to cook any type of curry before. So it turned out to be a 3-hour in the making instead of supposedly 1 hour. I didn’t care about the time. And the cooking wasn’t really bad aside the fact that I burned the beef. The thing that really bothered me was I had a hard  time using the food processor. It was new and it’s my first time to use it. What?! I know! We waited for like 2 years to actually bought one. And finally we have one! Food processor is one of the top 5 must have kitchen gadgets especially if you’re a person who love to cook. It’s very helpful indeed.
It takes a lot of patience cooking this curry. I don’t know if its suppose to be very spicy, but I added more sugar to it than chilies. My husband said it taste just right. So I think it didn’t really turned out bad. I’m so dissapointed with the burned beef but it mixes with the sauce so it kinda covers the awful flavor. It’s 3 hours in the making but its worth all the effort and the time. Try this recipe!
Ingredients:
Musaman curry paste
1 tbsp coriancer seeds
1 tbsp cumin seeds. seeds from 4 cardamom pods.
2 tsp black peppercorns
1 tbsp shrimp paste
1 tsp nutmeg
1/2 tsp ground cloves
15 dried red chillies
1/2 cup chopped asian shallots
2 stems lemon grass
6 small cloves garlic, chopped
1 tbsp oil
2 tbsp oil
500 g topside or rum steak cut into cubes
1 to 2 tbsp musaman curry paste
2 medium onions, chopped
4 potatoes cut into large pieces
2 1/2 cups coconut milk
1/4 tsp ground cardamom
1 cinnamon stick
2 tbsp tamarind concentrate
3 tsp soft brown sugar
1/2 cup water
1/4 cup chopped roasted peanuts
Directions:
1. To make paste: in a small pan, dry fry the seed for 3 minutes. Finely grind the seeds and peppercorns in a mortar and pestle. Mix in a food processor with remaining ingredients for 20 seconds. Scrape the sides of the bowl; process in short burst until smooth paste forms.
2. Heat the oil in a wok or heavy based pan. Brown the meat in batches over high heat. Drain on paper towels.
3. Add the curry paste to the wok; stir for 1 minute. Add the onion and potato and stir until golden. Add the meat.
4. Stir in the coconut milk, cardamom, cinnamon, tamarind, sugar and water. Bring to boil, reduce the heat and simmer, uncovered, for 20 minutes or until the meat is tender. Discard the cinnamon stick. Sprinkle the peanuts on top.
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