Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

500 g Steak -- cut into 2 cm
Cubes
1 c Thin coconut milk
1 c Thick coconut milk
1 tb Muslim curry paste
1 md Potato -- cut into 2 cm
Cubes
1 sm Onion
50 g Raw peanuts -- skinned
1 ts Cardamon pods
1 tb Lemon juice
3 tb Tamarind water
1 tb Nam pla (Thai fish sauce)
Red pepper -- sliced
Seeded

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.

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.

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

Recipe By :

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