Kaeng masaman

Kaeng masaman

Muslim curry

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Chicken or beef may be used in this very spicy curry.

Ingredients

Quantity Ingredient
1kg beef
or 1.75kg whole chicken
2 teaspoons tamarind pulp
1 litre coconut milk
140g roasted, unsalted peanuts
2 tablespoons fish sauce, plus extra
15 cardamom pods
5 cm stick cinnamon
1 quantity Krung kaeng masaman
2 tablespoons lime or lemon juice
1-2 tablespoons palm sugar, grated

Method

  1. Cut the beef into large cubes or joint the chicken into portions.
  2. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  3. Put the beef into a large heavy-based saucepan with the coconut milk, peanuts, fish sauce, cardamom pods and cinnamon stick. Bring to the boil, stirring frequently, then reduce the heat to low and simmer for 35–40 minutes, or until the meat is tender. (If you are using chicken use 1.5 litres coconut milk and simmer for 2 hours.) Do not cover the pan or the coconut milk will curdle. When the meat has cooked, remove it to a plate using a slotted spoon.
  4. Continue to simmer the coconut milk in the pan, until it has reduced by about one-third (if it has already reduced considerably then do not cook for any longer). Stir in the curry paste, tamarind liquid, lime juice and palm sugar. Return the beef to the pan and continue simmering until the sauce has thickened slightly. Taste and add more fish sauce if necessary. Serve with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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