Thai massaman curry is the perfect blend of the spices with medium heat and both sweet and savory flavors. I think beef is the best meat for this curry, because the flavor tastes great with the peanuts and potatoes.
Bake, peel, and dice:
2 medium potatoes (about 3/4 lb. or 12 oz. total)
Set the potatoes aside for now. The type of potato doesn’t really matter. I usually have Russets.
Stir fry until tender:
1 medium onion, chopped
1 small can massaman curry paste (I recommend the Maesri brand.)
a few T. of coconut milk
When the curry paste is well dissolved, add the following:
2 cans coconut milk
3 T. fish sauce
1 T. ground lemongrass or 2 stalks fresh*
2 T. brown sugar
juice of 1 lime or 1 T. lime juice
1 lb. beef steak or roast, cut into 1-inch strips
When the beef is almost cooked through, add and cook until heated through:
the cooked potatoes from earlier
3/4 c. chopped peanuts
Once the beef has finished cooking, serve the Thai massaman curry over rice.
*To prepare fresh lemongrass, pound it with the flat side of a knife until it smells fragrant. Cut the lemongrass into several pieces (2 inches long). Remove the lemongrass after cooking the curry.
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