This is certainly the closest I’ve come to recreating my favorite Thai curry at home and a second big hit from Simple Thai Food by Leela Punyaratabandhu – the book of the month for the Food52 Cookbook Club. It does take a long time (about 4 hours in total), but most of that is hands off.
To make the dish you cook off some mussaman curry paste with some coconut cream and a little vegetable oil and when it’s fragrant you add the diced beef, some coconut milk and enough water to cover the meat. Once it comes to a boil, you drop it down to a simmer and set it on the back burner for 3 hours. Seriously.
When it was 2 hours into the simmering time, I put the rice in the rice cooker and started it (we used brown jasmine rice so it takes about that long) and then I diced the potatoes and boiled them for 10 minutes. I also prepared the tamarind pulp and quartered 3 small onions and toasted some spices – cinnamon, cardamon and star anise. Then at the 3 hour mark we checked to see if the beef was done and added the onions, tamarind, the spices, a couple of bay leaves, some brown sugar and some fish sauce and let it simmer until the onions were cooked. Then we added the drained potatoes and some chopped peanuts, stirred them through and when the rice was done I fished out the spices and the bay leaves and we dished up.
It was so delicious and I actually never connected it before with Japanese Nikujaga (beef and potato stew) but this was very reminiscent of that with a few different flavor differences. Some of us (I’m not naming names, ahem Aaron) wanted to go back for 4ths! We have plenty of leftovers and I can’t believe the serving suggestion was for 4-6 people – they mustn’t be serving it with rice is the only explanation I have for that.
With two meals under my belt, I can’t wait to try our 3rd recipe for the month which is my absolute favorite Thai dish – Pad Thai!