This dish is very mild for a Thai curry, and tastes much more like an Indian curry. It is usually made with beef, but you could also use chicken, and the addition of potatoes make it very hearty and filling.
It is fairy simple to make, although the cooking time is quite long as the meat is slow cooked. This is ideal for people who do not like spicy food, or are just in the mood for a creamy curry.
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Special Cooking Equipment Used
Step 1: Add 1/2 cup of coconut milk and 1/2 tbsp of massaman curry paste to a pot, and heat on a low heat for 5 minutes, stirring everything together.
Step 2: Now add 150g of sliced beef, and just enough water to cover the beef, and mix thoroughly. Follow by adding 1 tbsp of sugar, 1/4 tbsp of salt, 1/4 tbsp of tamarind paste mixed with 1/4 tbsp of water, 1 stick of cinnamon, 1 bay leaf and 1/2 teaspoon of cardamom to the pot. Give everything a stir, then cover the pot with a lid, and leave to simmer for 40 minutes on a low heat.
Step 3: After 40 minutes, remove the lid and add 1/2 cup of diced potato and 1/4 of a sliced onion. Stir and then leave to simmer with the lid off for about 30 minutes to finish cooking and reduce down the sauce.
Step 4: Finally sprinkle on 1/8 cup of cashew nuts, then serve and enjoy with some steamed jasmine rice!
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