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Tuesday, August 2, 2011

Massaman Black Bean Curry

I was inspired by my favorite Thai Restaurant. They make delicious massaman curry.
A flavorful way to enjoy vegetables.

2 cups of cooked black beans
1 sweet potato, cut into bite size pieces
1 small onion, cut into wedges
1 tomato, cut into wedges
3 T of hot red curry paste
1 hot chili pepper, chopped
2 T brown sugar
2 T of fish sauce, divided
1 T of tamarind paste
1 can of coconut milk
1T coconut oil.
2T of finely chopped peanuts
1T cumin
salt and pepper to taste
1T of canola oil
chopped peanuts for garnish
chopped cilantro for garnish

Steam the sweet potato until fork tender, about 7 minutes. Heat canola oil in a medium sauce pan. Add the onion wedges, cumin and gently stir to brown, 3 minutes. Add 1T of fish sauce and 1 T of water, cover and turn off the heat. Let pan stay on the burner with the heat off. This will simmer the onion. Have everything prepared and ready to add to the pan.
Add coconut oil to large sauce pan let heat up. Add the chopped peppers and stir. Add the curry paste, 2T of finely chopped peanuts, tamarind paste, brown sugar, the other 1 T of fish sauce to the pan over medium high heat for 2 min. Stir to combine flavors. If the mixture seems like it's burning, lower the heat. Add the coconut milk gradually and stir to combine for 1 minute. Add tomatoes, onion, sweet potato, and black beans, stirring each time you add one of the ingredients. The mixture should be bubbling. You then lower the heat to simmer the mixture for 3-5 minutes. top with remaining chopped peanuts and chopped cilantro.

Sever with Brown Jasmine Rice.

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