Gang Massaman

Ingredients for 4 servings:

• 500 g roast beef (rump or nut)
• 4 potatoes
• 2 m.-sized onion(s)
• 400 ml coconut milk
• 3 tbsp curry (Massaman curry paste, if you don’t have it, I’ll be happy to send you some from Thailand)
• 4 tbsp palm sugar or brown sugar
• 4 tbsp fish sauce
• 2 tbsp lemon juice, or better still lime
• 3 tbsp peanuts, roasted
• 1 bay leaf

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beef with potatoes and curry (also works with chicken or pork)

Remove any fat and tendons from the beef and cut into bite-sized cubes. Peel and quarter the potatoes, peel and halve the onions. Put 5 tablespoons of the thick part of the coconut milk into a large pot and bring to a boil. Add the curry paste and simmer for 1 minute. Add the beef (chicken can also be leg and wings or pork), the remaining coconut milk, sugar, fish sauce, lemon juice, peanuts, bay leaf, and half a liter of water. Simmer the beef or whatever you like over low heat with the lid slightly open for about 50 minutes. Add the potatoes and onions and simmer for a further 40 minutes, stirring occasionally! Remove the bay leaf and arrange everything in a pretty dish. As decoration, place a few bamboo sprigs under the bowl and 3-4 small red chilies in the pot! If you choose a different variant, e.g. chicken, the cooking time will be reduced by 40 minutes.