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Saturday, February 20, 2010

massamun curry

Massamun Curry

serves 9
mix the following in a wok or cast iron pot:
2/3 cup curry paste
6 cups coconut milk
2 cups stock
1/2 cup shoyu
1/3 cup tamarind concentrate
1/3 cup palm sugar
bring to simmer
then add:
1 pineapple, diced
2 carrots, rough cut
1 kabocha, small, rough cut
1 pound potatoes, small pieces
1 lotus root, sliced thinly
i cauliflower cut in small florets
2 onions, half moons
1 cup toasted peanuts

cook till vegetables are tender. Do not cover or coconut milk will curdle
then add
1 pound fried tempeh strips
for the last few minutes of cooking.
serve hot over rice


cilantro to garnish

1 comment:

  1. OK, I seriously need to find some tamarind concentrate in order to be able to make massamun curry. (Sorta like how I went out and acquired pomegranate concentrate primarily in order to make fesenjan.)

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