Authentic Thai

I am starting this with one of my favorites.

Massaman Curry with Beef
Kaeng Matsaman Neua

This curry has many characteristics of Southern Thai cooking.The sweet flavors and spices dominate.Even though the curry is moderately hot.It also has a sour taste from the tamarind.This is one of the few Thai dishes with potatoes and peanuts.

Ingredients
2 pieces of cinnamon stick
10 cardamom seeds
6 whole cloves
2 Tbls vegetable oil
2 Tbls massaman curry paste
1 Lb. and 12oz beef flank or rump steak,cut into 2 inch cubes
1 2/3 cups coconut milk
1 cup beef stock
2-3 potatoes, cut into 1 inch pieces
3/4 inch piece of ginger,shredded
3 Tbls fish sauce
3 Tbls palm sugar
2/3 cup ready made roasted salted peanuts,without skin
3 Tbls tamarind paste

Dry-Fry the cinnamon stick,cardamom seeds and cloves in a saucepan or wok over low heat.Stir all the ingredients around for 2-3 minutes or until fragrant.Remove from the pan.

Heat the oil in the same pan and stir-fry the massaman paste over a medium heat for 2 minutes or until fragrant.

Add the beef to the pan and stir for 5 minutes.Add the coconut milk,stock,potatoes,ginger,fish sauce,palm sugar,3/4 of the roasted peanuts,tamarind puree and the dry-fried spices.
Reduce the heat to low and gently simmer for 50 to 60 minutes until the meat is tender and the potatoes are just cooked.Taste,then adjust the seasoning if necessary.Spoon into a serving bowl and garnish with the rest of the roasted peanuts.This is also really good served over a bed of rice.