¡Curry in 45 minutes!

Hey Guys! Seen by Grean here! Thought I'd put up recipe I used recently which is definitely worth cooking! 100% It takes barely any time and is yum yum yum !

RECIPE

Smart Cheater’s Beef Massamam Curry

Gaeng Massamam: Serves 4

Ingredients

• 1 (14 oz /400 ml) can coconut milk
• 1 tablespoon unrefined coconut or canola oil, plus more as needed
• About a racquetball size chunk of matsamam curry paste (1/3 cup / 90 ml)
• 1/8 to 1/4 teaspoon ground white pepper, optional
• 1/4 to 1/2 teaspoon ground coriander, optional
• Pinch of ground cloves, optional
• 1/8 teaspoon ground nutmeg, optional
• 1/8 teaspoon ground cumin, optional
• Generous 1 1/2 pounds (675 g) boneless beef chuck, cut into 1-inch (2.5 cm) chunks
•  1 cinnamon stick
• 5 green cardamom pods, lightly crushed
• 2 bay leaves
• 2 garlic cloves, unpeeled
• Generous 1 pound (1/2 kg) red, white or yukon gold potatoes, cut a little smaller than the beef
• 1 small yellow onion, cut smaller than the potato
• 1 to 2 tablespoons fish sauce
• 1 1/2 to 2 tablespoons packed shaved light palm sugar or brown sugar
• 1 1/2 to 2 tablespoons tamarind paste
• 1/4 cup unsalted, roasted peanuts

Method

1. Open the can of coconut milk and start pouring it into a measuring cup. If it’s thin and fluid, measure out about 1 cup (240 ml) of it. What remains (about 2/3 cup, 150 ml) will be the thicker coconut cream. If you have thicker cream on top, use a spoon to scoop it out and measure; you’ll have thinner coconut milk left in the can. Set the two separated coconut milks aside.
2. Put the coconut cream, oil, curry paste, white pepper, coriander, cloves, nutmeg and cumin in a 3 or 4-quart pot (.75 to 1 L). Bring to a boil over medium-high heat. Cook for several minutes until aromatic and the coconut oil separates a bit. Add the beef, the thinner coconut milk and enough water to just cover. Bring to a boil, reduce the heat to simmer, uncovered, for 1 hour, or until just tender.
3. While waiting for things to heat up,  in a medium skillet, toast the cassia bark, cardamom pods, bay leaf and garlic over medium heat until fragrant. When the spices reach a fragrant state, add the cassia, cardamom and bay leaf to the pot of beef. When the garlic has softened a bit, remove it from the pan, cool for a few minutes then peel. Smash it with your knife blade, then add to the pot of beef.
4. Reuse the skillet. Add oil to film the bottom. Pat the potato dry then fry the potato over medium or medium-high heat until halfway cooked and possibly a little browned, 10 to 15 minutes. Set aside.
5. When the beef is ready, add the potatoes, onion, and peanuts. Simmer for 10 to 15 minutes, until the beef, potatoes and onion are soft.
6. Season with the fish sauce, sugar and tamarind liquid. Aim to balance the sweet, salty and slightly sour. Simmer for a 5 minutes more, then recheck. When you’re satisfied, turn off the heat and let the curry rest for 10 minutes to meld flavors. Then serve.

www.vietworldkitchen.com