Yield: 20 tasting portions
Ingredient Amount
Coconut milk 5 Cups
Fresh coconut water 1 cup
Beef, shoulder clod, cut in 1"-inch chunks 2 lb.
Peanut oil 1 oz.
Mussaman curry paste 1/3 Cup
Fish sauce 3 Tbsp.
Sugar, palm 2 Tbsp.
Tamarind pulp 3 Tbsp.
Cardamom, ground 1 tsp.
Cinnamon sticks 6 ea.
Potatoes, peeled and cut in 1" chunks 2 lb.
Onion, 1-inch, diced 4 oz.
Peanuts, pan roasted 1/2 Cup
Lime juice 2 Tbsp.
Method
1. In a large saucepan, bring the coconut milk and coconut water to a gentle boil over medium heat. Add the beef chunks and simmer until the beef is tender, about 1 hour.
2. In a small, heavy bottomed skillet over medium heat, heat peanut oil and add curry paste. Cook until paste becomes aromatic..
3. Scrape the curry paste into the pot with the beef and coconut milk; stir well. Add the fish sauce, sugar, tamarind, cardamom, cinnamon and potatoes. Simmer for 10 minutes. Add the onions and peanuts and simmer until the potatoes are cooked, about 5 minutes. Taste and adjust seasoning until you have a pleasing sweet, sour and salty balance. Add a little lime juice to sharpen the taste and fish sauce to adjust salt and umami.
Mussaman Curry Paste
Nam Prik Kaeng Matsaman
Yield: 1 ½ Cup
Ingredient Amount
Chilies, dried, small red 1/3 Cup
Cumin seed 2 Tbsp.
Coriander seed 1 tsp.
Peppercorn, white 1 tsp.
Clove, whole 1 tsp.
Cinnamon, ground 1 tsp.
Mace, ground 1 tsp.
Nutmeg, ground 1 tsp.
Cardamom, ground 1 tsp.
Lemon grass, thinly sliced 3 ea.
Galangal, 1/8 –inch slices 1 Tbsp.
Kosher salt 2 tsp.
Garlic, thinly sliced ½ Cup
Shallot, thinly sliced ½ Cup
Shrimp paste 1 Tbsp.
Method
1. Wash and stem the chilies. Coarsely chop and place in a small bowl. Cover with warm water and soak for 20 minutes. Reserve soaking water to assist in blending.
2. Toast the cumin, coriander, peppercorns and cloves in a dry pan for 3 to 5 minutes. Transfer to a small bowl to cool. Toast the ground spices the same way, stirring frequently, until they darken a little, 2 to 3 minutes. Transfer to a small bowl. Grind the whole spices to a fine powder in a mortar and pestle or in a spice grinder. Combine with the roasted ground spices and set aside.
3. In blender combine the, lemon grass, galangal, salt, garlic, shallots, and shrimp paste. Add as little water as possible to facilitate blending. Remove to bowl, add spice mixture, stir well to combine and store tightly sealed in refrigerator.