Thai food is such a joy to cook, and it really feels like an accomplishment when you’re finished! The first few times you make Thai, it will feel a bit intimidating and the food will come out great but not amazing.
After you get your bearings in the Thai kitchen, things start getting really easy and the food starts tasting better than the restaurant!
This Thai Beef Massaman recipe
takes a few shortcuts on the authentic version, but doesn't make any compromises on taste! Serve this at your next dinner party and impress your friends with your international food prowess.
First cut the potatoes and carrots to mimic the size of the beef. Toss with oil and a pinch of garam masala and roast until tender.
When making the curry paste, start by putting the peanuts in the blender to break them down.
For this recipe, you need to use the stems AND leaves of one bunch of cilantro.
The flavorful paste ingredients.
It is common to see shaved steak at the grocery store these days. It is commonly sold as Philly cheesesteak or sandwich steak.
Cook this up in a hot pan. Don’t worry about crowding the pan, you don’t need to sear the steak, just get it cooked.
Add in the paste and remaining peanuts. At this point the kitchen will smell amazing!
The roasted carrots and potatoes go in last. Carrots are not common in massaman, but it was a really nice addition!
This dish is much easier than the authentic version, but tastes better than most restaurant versions!
So tasty – deep savory flavors with a slight hint of spiciness.Dan Whalen never wastes a cilantro stem. Check out his blog at The Food in My Beard
; check Dan’s Tablespoon profile often to try his recipes with creative international spins!
What ethnic food should we feature next?