Thai Massaman Curry with Beef and Sweet Potatoes
1 lb flank steak (or stew meat), cubed--look for grass fed beef!
1/4 cup massaman curry paste
2 Tbs coconut oil
1 red onion, thinly sliced
2 medium sweet potatoes, peeled and diced (about 4 cups)
1 Thai chile, minced (or to heat preference)
1 can full fat coconut milk
2 cups water
2 Tbs pure fish sauce, e.g. Red Boat Fish Sauce, divided
1/4 tsp cardamom
1/4 tsp ground anise
1/2 tsp cinnamon
1 Tbs coconut palm sugar [can buy at Amazon]
1 Tbs tamarind paste
2 cups spinach, chopped
1/2 cup Thai basil leaves, chopped
1/2 cup cashews, toasted
In a large wok or deep skillet, heat coconut oil over medium high heat. Add
in curry paste and cook 1-2 minutes, until starting to sizzle.
Add in beef and cook 3-4 minutes, to brown bottom side, then flip and cook
a few more minutes to brown the other side.
Add in onion and chile and saute 2-3 minutes to soften. Add in sweet potato
and cook 3-5 minutes to begin to brown the sides.
Pour in coconut milk, water, 1 Tbs fish sauce, coconut sugar, tamarind
paste and spices. Reduce to simmer and cover. Cook 15 minutes until
potatoes begin to soften slightly and begins to thicken.
Add in spinach, basil and 1 Tbs fish sauce. Cover and cook 5 more minutes,
until spinach is cooked down and sauce has thickened even more.
Serve topped with toasted cashews and more Thai basil for garnish if you like.
Goes great with cauliflower "rice" or cooked greens!
From: Rising Moon Food