Black Garlic Massaman Curry
The curry is best served with rice. Its spicy and sweet flavors will make your guests feel refreshed. The curry is a wonderful meal to serve with a glass of beer or a glass of wine. If you love spicy food, you should try a homemade version. The homemade version is always better than store-bought. This recipe is perfect for vegetarians and vegans alike. There are no preservatives, and the coconut milk will be thick and fragrant.
Ingredients
- 1 can Coconut Milk*
- 1 cup Stock chicken, beef or veg
- 1 package Massaman Curry Powder*
- 1 TBS Black Garlic Cloves finely chopped
- 1 Onion large dice
- 3 Potatoes peeled and large dice
- 1 8oz Beef Tenderloin
- Salt Pepper
- Rice white or brown
- Black Garlic garnish
Instructions
- In a large sauce pot combine the coconut milk, stock, massaman curry packet, and black garlic. Whisk to combine and turn on low heat. The massaman curry will take at least 30 minutes to melt and dissolve fully.
- Meanwhile chop up all your vegetables and add them to the pot.
- Let everything simmer for a few minutes before turning to low heat and covering with a lid. Let the curry slowly cook for about 30 minutes, until the potatoes are tender.
- Meanwhile add salt and pepper to the beef (chicken, tofu, whatever you are using) and grill or sear for at least 4 minutes on each side until medium rare. Cook longer if you prefer.
- Let the beef rest at least 5 minutes before cutting into thin slices. Add to the curry.
- Serve the curry with steamed rice and sliced black garlic.
Video
Notes
You can find massaman curry packets and coconut milk in your nearest Asian grocery store. If you are unable to access black garlic then replace with tamarind, which can also be found at your Asian grocery store.