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
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Ingredients
- Masamun Curry
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3-4
California or New Mexico dried peppers (mild)
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1 tablespoon
Cardamom Seeds
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1 teaspoon
coriander seed
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1 teaspoon
cumin seed
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1 teaspoon
cinnamon
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2
bay leaves
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1 teaspoon
black pepper
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1 tablespoon
Galangal
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3
cloves garlic
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1 tablespoon
shallot
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1/8 cup
tamarind concentrate
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1 tablespoon
lemon grass
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1 pound
meat (steak or lamb)
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1
can coconut milk (13.5 ounces)
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1 tablespoon
ghee
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fish sauce to taste
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sugar to taste
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1/8 cup
finely chopped almond
- The rest of the dish
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1
onion, thinly sliced and caramelized
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4
yukon gold potatoes, mashed / whipped simply with butter, milk and salt
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1
bunch of swiss chard, leaves pulled from stem
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2
garlic cloves
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2 teaspoons
ghee
Directions
- Masamun Curry
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Toast the chilis on both sides.
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cut off the tops and empty the seeds.
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In a pan, lightly toast coriander, cumin, cardamom (remove pods once toasted), bay leaves and black pepper.
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Remove the tough outer layers of the lemon grass and cut the lower portion into small pieces.
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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.
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Brown the meat (I used skirt steak, but cubed lamb or beef could also be used)
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Set the meat aside in a separate bowl.
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Heat ghee in a pan and add 1/3 cup of the curry paste and heat.
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Stir in coconut milk and bring to a boil. Add about 1/4 cup of water and let simmer.
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Add fish sauce and sugar to taste. Mix in ground almond to thicken.
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Add the meat to the curry and let simmer for about 15 minutes.
- The rest of the dish
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Heat the ghee in a sauce pan.
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Brown crushed garlic
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Add the swiss chard and stir fry until wilted
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Plate the chard and place potatoes on top
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Add caramelized onion on the potatoes
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Spoon the curry on the potatoes/onions
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.
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