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Author Notes: This recipe is based on a Southern Thai curry called Masamun, that blends Indian and Thai spices. I've taken the basics of the curry, but made it more of a sauce that's served over whipped potato and swiss chard. Blending the spices is the fun part--it's like being transported along the spice trail. You could eliminate the second part of the recipe and just eat this over rice as well. - edamame2003
- 3-4 California or New Mexico dried peppers (mild)
- 1 tablespoon Cardamom Seeds
- 1 teaspoon coriander seed
- 1 teaspoon cumin seed
- 1 teaspoon cinnamon
- 2 bay leaves
- 1 teaspoon black pepper
- 1 tablespoon Galangal
- 3 cloves garlic
- 1 tablespoon shallot
- 1/8 cup tamarind concentrate
- 1 tablespoon lemon grass
- 1 pound meat (steak or lamb)
- 1 can coconut milk (13.5 ounces)
- 1 tablespoon ghee
- fish sauce to taste
- sugar to taste
- 1/8 cup finely chopped almond
- Toast the chilis on both sides.
- cut off the tops and empty the seeds.
- In a pan, lightly toast coriander, cumin, cardamom (remove pods once toasted), bay leaves and black pepper.
- Remove the tough outer layers of the lemon grass and cut the lower portion into small pieces.
- Place all the ingredients up to the lemon grass, along with approximately 1/8 cup of water in a blender and mix together until it forms a smooth paste.
- Brown the meat (I used skirt steak, but cubed lamb or beef could also be used)
- Set the meat aside in a separate bowl.
- Heat ghee in a pan and add 1/3 cup of the curry paste and heat.
- Stir in coconut milk and bring to a boil. Add about 1/4 cup of water and let simmer.
- Add fish sauce and sugar to taste. Mix in ground almond to thicken.
- Add the meat to the curry and let simmer for about 15 minutes.
The rest of the dish
- 1 onion, thinly sliced and caramelized
- 4 yukon gold potatoes, mashed / whipped simply with butter, milk and salt
- 1 bunch of swiss chard, leaves pulled from stem
- 2 garlic cloves
- 2 teaspoons ghee
- Heat the ghee in a sauce pan.
- Brown crushed garlic
- Add the swiss chard and stir fry until wilted
- Plate the chard and place potatoes on top
- Add caramelized onion on the potatoes
- Spoon the curry on the potatoes/onions
- This recipe was entered in the contest for Your Best Recipe with Cardamom