Massaman curry

	Ever since CNNGo named it the most delicious food in the world in 2011, it seems everybody has their own version of massaman curry (although considering CNNGo also included both poutine and marmite on their list of deliciousness, they may have been drinking heavily at the time).
This most-aromatic of Thai curries seems to have originated with Arab traders, hence the name. Massaman curry is most commonly made with beef, although I like mine with lamb or tofu.

Recipe

In a heavy pan over medium heat, combine:
- 2 tsp oil
- 1 tsp sambal olek (or minced red chilli)
- small onion, minced
- 1 tsp minced garlic (approx. 1 clove)
- 2 tsp minced lemongrass (1 stalk)
- 2 tsp minced galangal
- 1 tsp shrimp paste

Cook for a few minutes, then add:
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- good grind of black pepper
- 1 tsp of ground cinnamon (or 1 whole cinnamon stick)
- 4 whole cloves
- 6 green cardomon pods

Mix well and cook for a few seconds further, then add:
- diced meat (I tend to use lamb shoulder, but beef and chicken are also popular)
- 1 cup stock or water

Partly cover the pan and simmer for 1 hour, then add:
- chunks of potato
- sliced carrot
- 2 tsp fish sauce
- 1 tbsp palm sugar
- 2 tsp tamarind paste

Simmer another 10-15 minutes, until your potato is almost tender and much of the liquid has evaporated. Add:
- 1 cup thick coconut milk

Simmer 10-15 minutes more, until the meat and potatoes are tender and the sauce reduced.

Serve on rice, topped with a scattering of roast peanuts.

To make a vegetarian version, skip the meat step and instead add some stock with the potato and carrot. Add diced oil tofu (deep fried tofu) with the coconut milk.

Serves 2-3.
Cooking time: 1.5 hours for meat versions; 30-35 minutes for vegetarian
I have not specified exact quantities of meats and vegetables in this recipe, so you can adjust to your own appetites.

Notes:
Many recipes for this dish involves copious amounts of coconut milk and coconut cream, which I've cut back upon to reduce the fat content a little.

One of the traditional preparation methods involves first simmering the spice paste and meat in coconut milk or cream until the fat separates, then adding the potato. However I find this method can sometimes result in a tough potato that refuses to go tender, so I've developed my own work-around.

I've simplified the preparation of the spices in this dish, to reflect the reality of how I tend to cook: always in a rush. If you've got the time, you can start with whole spices and dry roast then grind them, to add a bit of extra flavour.