This is a great curry for people who don't normally like curry: It is a stolid, meat-and-potatoes meal that doesn't taste as exotic as it really is. And if you use a premade curry paste, available online or in many decent supermarkets, you can make this in the time it takes to cook the potatoes. I made this with venison, but you could use any meat, really. I've seen massaman curry served with everything from tofu to beef to chicken to pork.
2-inchpiece of fresh turmericor 2 teaspoons powdered
1lemongrass stalk,minced
CURRY
1tablespoonlard or vegetable oil
1large onion,sliced
1poundpotatoes,peeled and cut into 2-inch chunks
1 14-ouncecan coconut milk
3tablespoonfish sauce or 2 tablespoons soy sauce
A 2-inch piece of cinnamon
4tablespoonsyellow curry paste(if not using the curry paste above)
2poundsvenison,trimmed of fat and silverskin and cut into 1-inch cubes
Chives or cilantro for garnish
Instructions
If you are making your own curry paste, heat the tablespoon of lard and sauté the onion and garlic until soft and translucent. Let cool a bit and put into a bowl. While the onions are cooking, grind the chiles, cloves, cinnamon, cardamom, nutmeg, bay leaves and salt into a powder. Put the spice mix into the bowl with the onions and garlic. Add the galangal, turmeric and lemongrass and mix everything well. Pound everything into a rough paste and set aside.
In a large sauté pan or wok, heat the other tablespoon of lard or vegetable oil and sear the onions over high heat. Toss well to combine, then don't move the onions for a minute or two -- you want some char on them. Toss again and let sear one more time.
Add the potatoes, coconut milk, fish sauce, cinnamon and enough water to just barely cover the potatoes. Mix in the curry paste one tablespoon at a time and stop when it is spicy enough for you. Cover and simmer until the potatoes are tender, about 30 minutes. When the potatoes are tender, mix in the venison and cook gently for 5 more minutes.
Serve at once with chives or cilantro, rice and a cold beer.
Notes
I normally make this curry with chunks from the hind leg, but any sinew-free meat works here.