(Art) Basel diary #17

Art Feature at 100 Tonson Gallery. Saturday 18 June, 2011
RIRKRIT TIRAVANIJA (blue shirt) and his assistant tasting Masaman Curry
image © WFW

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Masaman Curry:

500 gram beef brisket (sliced into bite sized pieces)
2 tablespoons roasted peanuts
100 gram white onions (quartered)
3 bay leaves
6 cardamon seeds (roasted)
1 stick cinnamon (roasted)
5 cloves
2 tablespoons masman curry paste
2 cups coconut milk
1 cup coconut cream
4 tablespoons palm sugar
6 tablespoons fish sauce
6 tablespoons puree of tamarind
4 tablespoons white vinegar
3 tablespoons vegetable oil

In a pot boil two cups of coconut milk and pre-boil all the sliced beef until tender In a separate curry pot, boil the coconut cream and stir-fry the masaman curry paste until fragrant, and add to the pot of meat Add peanuts and season with fish sauce, tamarind and vinegar Add the bay leaves, the roasted cinnamon stick and cardamon seeds, quartered onions and potatoes Simmer the curry until the beef is very tender Remove from the heat and serve with jasmine rice

delightful, stay on WFW and read more about this artist!



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