Ingredients Jump to Instructions ↓

  1. 500 grams Steak -- cut into Cubes 1 cup Thin coconut milk

  2. 1 cup Thick coconut milk

  3. 1 tablespoon Muslim curry paste

  4. 1 medium Potato -- cut into 2 cm

  5. Cubes 1 small Onion

  6. 50 grams Raw peanuts -- skinned

  7. 1 teaspoon Cardamon pods

  8. 1 tablespoon Lemon juice

  9. 3 tablespoons Tamarind water

  10. 1 tablespoon Nam pla (Thai fish sauce)

  11. Red pepper -- sliced &

  12. Seeded

Instructions Jump to Ingredients ↑

  1. Put the meat and coconut milk into a pan, bring to the boil and simmer for 20 mins. Remove the meat & pour out the coconut milk, leaving 4 tbs. in the pan. Stir in the curry paste, and cook until the paste smells cooked, that is it gives off a strong curry fragrance. Return the meat to the pan, toss it in the paste and fry for a further 3-4 mins. Pourthe remainder of the coconut milk back in, and simmer for a further 10 mins. until the suace thickens and the oil separates and forms a layer on the surface. Add the potato, onion, peanuts, cardamon, lemon juice, tamarind water, nam pla, and the thick coconut milk. Simmer for a further 30 mins. or until the meat and vegetables are cooked. Taste and adjust the seasoning with nam pla, lemon juice or tamarind as necessary. A few mins before serving, add the chilli.

  2. This gaeng is popular with the Thai Muslims, and they generally would not eat the other varieties of Thai curry. Buddhist (and the Christians) Thais are not so fussy, and eat Gaeng Masaman as well as the rest. Naturally, this is one dish in which one would not subtitute pork for the beef.

  3. From: The Thai Cookbook, Authentic Recipes for Your Kitchen Typed by: Joell Abbott 8/94 Recipe By :


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