Ingredients
1kg beef strips, cut from loin
2cm piece of Thai galangal root
2 Thai lemon grass leaves
400gm potato, cubed
80ml corn oil
150gm Thai massaman curry paste
1l coconut milk
100ml Thai fish sauce
1 tsp salt
100ml oyster sauce
5 tbsp Thai tamarind pulp
150gm Thai palm sugar
3 tbsp white sugar
300gm red onion, chopped
200gm peanuts, roasted
2 red chilli, Holland, sliced
3 sprigs coriander leaves
Method
1. Cook the beef in water with Thai galangal and Thai lemon leaves until tender. Drain and set aside. Boil the potatoes until half cooked, then drain and set aside.
2. Heat the corn oil in a pan over a low heat and add the Thai masaman curry, then stir in the coconut milk. Season with fish sauce, salt, oyster sauce, Thai tamarind pulp, Thai palm sugar and white sugar.
3. Add the cooked beef, red onion, peanuts and potato. Cook the curry until the potatoes are done.
4. Garnish with red chillies and coriander leaves. This curry tastes best if left overnight for the flavours to develop. Reheat thoroughly before serving.
Recipe courtesy: Chef Jaroon Somsit, The Royal Budha, Holiday Inn Al Barsha
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