This is a delicious curry I learned how to make while growing up in Thailand. When I was at school, my classroom was next to the kitchen. Maths lessons were just before lunch and I would find the preparations in the kitchen much more stimulating than my maths class. I would watch the lady cooking and see the ingredients she put in. Also my mum is an excellent cook and this is one of the curry’s she is best at making. She know exactly how to adapt and change the flavour to make it just so by tweaking the amounts of tamarind, fish sauce and sugar. Normally we would use a Masaman curry paste but I have discovered that the only difference from a normal red curry paste is the addition of cinnamon and star aniseed. If you use a Masaman curry paste you can omit these two ingredients.
I am still terrible at maths but I love making this curry and I think it tastes good so I must have learnt something!!!
This curry is best made with beef and is mainly popular in the south of Thailand. It is usually quite spicy with a thick creamy sweet, sour and salty flavour. Its secret ingredients are sweet tamarind and cinnamon which give it a unique taste.
250 mls coconut cream (thicker than coconut milk)
2 TBS oil
1 garlic clove
1 small onion sliced
2-3 TBS Thai Red Curry Paste
1 tsp cinnamon
250g lean beef
1-2 TBS sweet tamarind sauce
1 tsp sugar
3 TBS fish sauce
250 mls coconut milk
2 small potatoes peeled and cubed
2 TBS roast peanuts
1-2 star aniseed
1. Fry the garlic and add the curry paste. Stir for a few minutes then add half the coconut cream.
2. Stir fry until the oil starts coming to the surface then add the remaining coconut cream.
3. Add the beef and stir until outside of beef is cooked.
4. Add tamarind. sugar, fish sauce and cinnamon. Cook for 15 mins
5. Add the coconut milk, potatoes, peanuts, star aniseed and onions.
6. allow to simmer for about 30-50 mins until potatoes are tender.
7. Serve with jasmine rice.
Note: This curry tastes even better the day after it has been made as the flavours have time to mature.