Beef Matsaman Curry (gaaeng Matsaman Neuua)

[aircut]

Thaifoodmaster

Celebrating the Art of Authentic Thai Cuisine

-------------------------------------------------------------------------

Episode 9 - Beef Matsaman Curry (Gaaeng Matsaman Neuua)

Matsaman curry gets its entire flavor from the rich combination of

spices, palm sugar, fish sauce and tamarind sauce.

I love the way the richness of the beef come through the spices with

clear three tastes; starting with sweet followed by sour and then

salty. The addition of the potatoes thickens the curry just enough

and the roasted peanuts add a beautiful crunchy tone.

No wonder this dish, somewhat a newcomer to the Thai cuisine, was

crowned by some authors as the most complex and time consuming Thai

curry to make.

Matsaman is believed to have arrived Siam with the first Persian

envoy to the court of Ayutthaya in the 16th century.

Grandma Waow Wongthai, Now 92 years old, is well familiar with

authentic Thai cooking since childhood. Her father used to be a "Than

khun" (Non-hereditary Thai royal title) and she often cooked for the

many guests who visited their home. Matsaman beef curry is one of the

dishes she is still renowned for.

The following version of Beef Matsaman curry is Grandma Waow's

recipe.

I have made it countless times myself, and not surprisingly,

Matsaman curry never tasted better than that!

Watch the video:

Download the recipe:

http://www.thaifoodmaster.com/video-tutorial/67

Enjoy and please share.....

[frankthetank]

Watch the video:

Download the recipe:

http://www.thaifoodmaster.com/video-tutorial/67

the you tube video was great, but the recipe link is down,

thanks anyway!!

[aircut]

Watch the video:

Download the recipe:

http://www.thaifoodmaster.com/video-tutorial/67

the you tube video was great, but the recipe link is down,

thanks anyway!!

worked for me just fine.....

[lannarebirth]

Just had some for dinner.

[frankthetank]

Watch the video:

Download the recipe:

http://www.thaifoodmaster.com/video-tutorial/67

the you tube video was great, but the recipe link is down,

thanks anyway!!

worked for me just fine.....

Just tried the recipe link again, it goes to a page with the top half of your post displayed.

No recipe!

Anyone else able to get the recipe, could you forward it to me?

[Michaelaway]

Thaifoodmaster

Celebrating the Art of Authentic Thai Cuisine

-------------------------------------------------------------------------

Episode 9 - Beef Matsaman Curry (Gaaeng Matsaman Neuua)

Matsaman curry gets its entire flavor from the rich combination of

spices, palm sugar, fish sauce and tamarind sauce.

I love the way the richness of the beef come through the spices with

clear three tastes; starting with sweet followed by sour and then

salty. The addition of the potatoes thickens the curry just enough

and the roasted peanuts add a beautiful crunchy tone.

No wonder this dish, somewhat a newcomer to the Thai cuisine, was

crowned by some authors as the most complex and time consuming Thai

curry to make.

Matsaman is believed to have arrived Siam with the first Persian

envoy to the court of Ayutthaya in the 16th century.

Grandma Waow Wongthai, Now 92 years old, is well familiar with

authentic Thai cooking since childhood. Her father used to be a "Than

khun" (Non-hereditary Thai royal title) and she often cooked for the

many guests who visited their home. Matsaman beef curry is one of the

dishes she is still renowned for.

The following version of Beef Matsaman curry is Grandma Waow's

recipe.

I have made it countless times myself, and not surprisingly,

Matsaman curry never tasted better than that!

Watch the video:

Download the recipe:

http://www.thaifoodmaster.com/video-tutorial/67

Enjoy and please share.....

OVEN RECIPE:

Ingredients:

• CURRY PASTE:
  
• 3 shallots, sliced
  
• 5 cloves garlic
  
• 2 red chillies (de-seeded, or leave seeds in a spicer curry)
  
• 1 thumb-size piece galangal (or ginger), peeled and sliced
  
• 2 stalks lemongrass, minced (for more information on buying and preparing lemongrass, see link below)
  
• 2 kaffir lime leaves (available at Asian grocers - usually in the freezer)
  
• 1 Tbsp. ground coriander
  
• 1 Tbsp. ground cumin
  
• 1/2 tsp. nutmeg, dried or ground from whole nutmeg
  
• 1/2 tsp. cinnamon
  
• 1/4 tsp. ground cloves
  
• 1 tsp. ground cardamom
  
• 2 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese food stores)
  
• 1 tsp. shrimp paste (available in jars at Asian/Chinese food stores), OR 1 more Tbsp. fish sauce
  
• OTHER INGREDIENTS:
  
• 1/2 kilo, beef- chopped into pieces
  
• 1 1/2 cans coconut milk
  
• handful of fresh coriander, for garnish
  
• 1/4 cup dry shredded (baking-type) coconut, unsweetened
  

Preparation:

1. Place all paste ingredients in a food processor (or blender) and process well. Tip: you can add some of the coconut milk from "Other Ingredients" at this point to keep the blades moving.
   
2. Place paste in a casserole/baking dish together with the beef and the rest of the coconut milk. Stir well to combine.
   
3. Cover and bake in the oven at 325 degrees for 1.5 hours, or until beef is tender, and the curry gravy has diminished to a thick sauce.
   
4. While curry is cooking, place shredded coconut in a dry frying pan over medium-high heat. Stir constantly, until coconut has toasted to a light golden brown. Remove from heat and place in a bowl (to keep it from continuing to brown in the pan).
   
5. When curry is done, do a taste test for saltiness, adding more fish sauce (instead of salt) if needed. Note: this type of curry is considered "dry" in that it doesn't come with a lot of liquid. But the sauce is so strong in flavor that a little goes a long way!
   

WOK RECIPE:

Thai Recipe Ingredients * 400 grams beef, cut into well pieces

* 1/2 cup coconut milk

* 2 tablespoons sugar

* 1/2 tablespoon salt

* 1 cup potato, peel and cut into big chunks

* 1 tablespoon masaman curry paste

* 1 tablespoon tamarind

* 1 cinnamon stick l

* 1/4 cup cashew

* 2 pinches cardamom

* 2 leaves bay leaf

Thai Food Preparations 1. Heat coconut milk and masaman curry paste in a wok over low heat, and stir until you see the red oil bubbling up (about 5 minutes).

2. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.

3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 30 minutes or until beef is getting tender.

4. Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.

(For 2 Servings)

Good Luck, Farang!

[tutsiwarrior]

outside of expensive falang supermarkets in BKK where in Thailand can one find edible beef? I've made this dish with pork using a sauce packet and it turned out a treat; went for seconds and the huge bowl was empty...then made toast and whalloped it in the remaining sauce...

[Michaelaway]

outside of expensive falang supermarkets in BKK where in Thailand can one find edible beef? I've made this dish with pork using a sauce packet and it turned out a treat; went for seconds and the huge bowl was empty...then made toast and whalloped it in the remaining sauce...

Hi,

Buy: I guess the beef is probably a little better at Tesco or Big C than at the local markets, but who knows for sure?

Cook: Unlike the beef in the U.S., where I come from, you gotta pound Thai beef first (breaking the sinews and tenderizing) and then it's best to slow-cook it. It actually comes out pretty good most of the time... good luck!

Edited October 10, 2009 by Michaelaway