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
California or New Mexico dried peppers (mild)
meat (steak or lamb)
can coconut milk (13.5 ounces)
fish sauce to taste
sugar to taste
finely chopped almond
The rest of the dish
onion, thinly sliced and caramelized
yukon gold potatoes, mashed / whipped simply with butter, milk and salt
bunch of swiss chard, leaves pulled from stem
In This Recipe
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.
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.