Southern Massaman Curry with Beef – Geng Massaman Neua

I N F O Another group of experts holds that massaman crnryn originated in the south of the country, where there are many Muslims who may have arrived there with Indian merchants or Arab traders. Undoubtedly, most massaman have the classic hallmarks of Muslim food from the south-the lushness of the coconut cream and the fragrance of the spices, especially cassia, cumin, and cardamom.

T H E R I T I N G First, cook the paste.

Cut the beef into large cubes “the size of a small chicken egg”. Wash and dry. Bring the coconut cream to a boil, add the beef and braise, stirring occasionally, for 2 hours, or until tender (you may need to add a tiny bit of water in the meantime). Drain off braising liquid and set aside.

Add the paste to the meat in the casserole dish with the ginger, peanuts and cassia bark.

Roast over low heat, stirring throughout, until fragrant.

Cover with braising liquid, season with sugar, fish sauce and tamarind water and let bubble.

If taking melanzane, cut in half lengthwise and cut halves into thirds.

Add to the curry form together with the bamboo shoots and gently toss until the melanzane are cooked. The curry should taste equally sweet, sour and salty.

Serve with steamed eggs.

Tip: Always use aromatic spices to enhance your dishes!

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