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!