A rich, relatively mild Southern Thai curry with heavy Indian and Persian influences, loaded with toasted dry spices (cardamom, cinnamon), potatoes, and peanuts.
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If using beef, the chunks in thinned coconut milk or water for 45 minutes until tender before starting.
Scoop the thick coconut cream from the can into a heavy pot. Heat until the oil separates.
the Massaman curry paste in the coconut oil until deeply fragrant (3-4 minutes ).
Add the meat (and its cooking liquid if using beef), potatoes, onions, and peanuts.
Pour in remaining coconut milk. Season with tamarind, palm sugar, and fish sauce.
gently for 20-30 minutes until potatoes are tender and the oil floats to the top in a rich red slick.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
