Matsuman Beef Curry - Revision history

Toast at 08:55, 8 January 2013

2013-01-08T08:55:05Z

Toast: cutting down on redundant photos

2012-03-22T19:13:45Z

cutting down on redundant photos

Toast at 19:58, 22 July 2010

2010-07-22T19:58:23Z

Toast at 05:44, 3 December 2006

2006-12-03T05:44:03Z

Toast at 05:37, 3 December 2006

2006-12-03T05:37:27Z

Toast at 05:29, 3 December 2006

2006-12-03T05:29:26Z

Toast at 05:09, 3 December 2006

2006-12-03T05:09:35Z

New page

[[category:Thai]][[category:Curry]][[category:Beef]][[Category:Potato]][[category:Toast's Recipes]]

__FORCETOC__ __NOEDITSECTION__

Submitted by [[category:Toast's Recipes|Toast]]

Matsuman (or Mussaman or various other transliterations) is one of my favorite thai dishes. The rich brown curry has such an
incredible aroma and the taste is such a unique combo of spicy and savoury that most people instantly love it or can't handle it.
As with most thai dishes you can alter the spice level to your taste, but it will always have at least a bit of tang since some of
heat is inherent to the paste used.

This is purported to be an authentic recipe by the person I got the original from. I've altered it a bit to fit my tastes and perhaps
make it a bit more authentic. This version is much better, and gives a very satisfying flavour. That being said, I would feel free to
the spices/curry paste/lime levels to suit your personal taste.

I have no idea on how to make the paste from scratch, if someone does, please let me know. The kind I buy comes in pouches and
one pouch is enough to make the dish many times.

The pictures today are from a multi-course Thai meal that I made the other night for a dinner party, so ignore any random looking other
thai things that may have crept into the shots.

One of the very nice things about this dish (and something I took advantage of for the dinner party) is that it can be left to simmer
for quite a while, and should be in fact to let some of the flavours combine better.

==Ingredients==

==Method==

==Serving==

I generally serve it in a baking dish with cashews crumbled over top. In my opinion Thai food isn't about plating, digging in and trying everything is the atmosphere I'm going for. On this particular occasion, I served it with [[Mee Krob]] [[Pad Thai]] and the somewhat non-sequitor dessert of Kiteless' [[Chocolate Peanut Butter Ganache Tart]]

@@ Line 26: / Line 26: @@
 ===Main===
-*8oz of Beef (I generally use a good semi-lean cut of steak)
+*8oz of Beef (I make this with everything from stewing beef to rump roast to steak)
 *About 5oz. Onion or Green Onion Diced.
 *10oz Potato (1/2-1" cubes)

@@ Line 76: / Line 76: @@
 *Add your beef, cook over medium heat until beef is done and mixture is boiling again.
 [[image:matsstewing.jpg]]
 [[image:matsstewing2.jpg]]

@@ Line 30: / Line 30: @@
 *10oz Potato (1/2-1" cubes)
 *2 Bay Leaf
-*2 Cardomonan pods
+*2 Cardamon pods
 *2.5 TBSP Matsuman Curry Paste
 *One 18.5oz. Can of coconut milk

@@ Line 54: / Line 54: @@
 *Mix Marinade and Seasoning
-[[image:matsmarinade.jpg]][[image:matstamarind.jpg]]
+[[image:matsmarinade.jpg]]
 *Peel your potatoes, cube them (somewhere between half an inch and an inch, smaller they are the less time they'll take to cook). Place cubed potatoes in cold water for about 20 minutes, switch water after about 10 mins.
@@ Line 64: / Line 65: @@
 *Heat your coconut milk in a wok over low heat. Once it's getting quite hot, mix in your curry paste, stirring until it's mostly blended and your mixture starts to turn orange or red. Simmer for about 5 minutes.
-[[image:matscoco.jpg]][[image:matscurrypaste.jpg]][[image:matscurryblend.jpg]]
+[[image:matscoco.jpg]]
 *Add your onion, cardamon, bay leaf and potato then mix your pre-mixed seasoning into the mixture. Heat until it boils and simmer until the potatoes are mostly soft enough to eat.
-[[image:matsaddonions.jpg]][[image:matsbubbling.jpg]]
+[[image:matsaddonions.jpg]]
 *Add your beef, cook over medium heat until beef is done and mixture is boiling again.
-[[image:matsaddbeef.jpg]][[image:matsstewing.jpg]][[image:matsstewing2.jpg]]
+[[image:matsaddbeef.jpg]]
 *Add your cashews (optional) then serve. Thai Chilis can be added for garnish and for a bit of extra heat.
 ==Serving==
-I generally serve it in a baking dish with cashews crumbled over top. In my opinion Thai food isn't about plating, digging in and trying everything is the atmosphere I'm going for. On this particular occasion, I served it with [[Mee Krob]] [[Pad Thai]] and the somewhat non-sequitor dessert of Kiteless' [[Chocolate Peanut Butter Ganache Tart]]
+I generally serve it in a baking dish with cashews crumbled over top. In my opinion Thai food isn't about plating, digging in and trying everything is the atmosphere I'm going for. On this particular occasion, I served it with [[Mee Krob]] [[Pad Thai]] and the somewhat non-sequitor dessert of Kiteless' [[Triple Layer Peanut Butter and Ganache Tart]]

@@ Line 52: / Line 52: @@
 ==Method==
 *Peel your potatoes, cube them (somewhere between half an inch and an inch, smaller they are the less time they'll take to cook). Place cubed potatoes in cold water for about 20 minutes, switch water after about 10 mins.
 *Slice your beef aainst the grain. Add your marinade and set aside for around 30 mins (can be longer if you need to)
 *Heat your coconut milk in a wok over low heat. Once it's getting quite hot, mix in your curry paste, stirring until it's mostly blended and your mixture starts to turn orange or red. Simmer for about 5 minutes.
 *Add your onion, cardamon, bay leaf and potato then mix your pre-mixed seasoning into the mixture. Heat until it boils and simmer until the potatoes are mostly soft enough to eat.
 *Add your beef, cook over medium heat until beef is done and mixture is boiling again.
-*Add your cashews (optional) then serve. Thai Chilis can be added for garnish and for a bit of extra heat
+[[image:matsaddbeef.jpg]][[image:matsstewing.jpg]][[image:matsstewing2.jpg]]

@@ Line 3: / Line 3: @@
 __FORCETOC__ __NOEDITSECTION__
-Submitted by [[category:Toast's Recipes|Toast]]
+Submitted by [[:category:Toast's Recipes|Toast]]
@@ Line 9: / Line 9: @@
 Matsuman (or Mussaman or various other transliterations) is one of my favorite thai dishes. The rich brown curry has such an
 incredible aroma and the taste is such a unique combo of spicy and savoury that most people instantly love it or can't handle it.
-As with most thai dishes you can alter the spice level to your taste, but it will always have at least a bit of tang since some of
+As with most thai dishes you can alter the spice level to your taste, but it will always have at least a bit of tang since some of heat is inherent to the paste used.
-This is purported to be an authentic recipe by the person I got the original from. I've altered it a bit to fit my tastes and perhaps
+This is purported to be an authentic recipe by the person I got the original from. I've altered it a bit to fit my tastes and perhaps make it a bit more authentic. This version is much better, and gives a very satisfying flavour. That being said, I would feel free to the spices/curry paste/lime levels to suit your personal taste.
 I have no idea on how to make the paste from scratch, if someone does, please let me know. The kind I buy comes in pouches and
 one pouch is enough to make the dish many times.
-The pictures today are from a multi-course Thai meal that I made the other night for a dinner party, so ignore any random looking other
+The pictures today are from a multi-course Thai meal that I made the other night for a dinner party, so ignore any random looking other thai things that may have crept into the shots.
 ==Ingredients==
 ==Method==