After I had this curry at Pearl Bay, I really wanted to try making it at home. After looking up recipes, it looked crazy simple - I just had to find the Massaman curry paste. I checked with grocers all over town and damn near gave up until one of my lovely readers (Jan, I'm looking in your direction) hipped me to a place right down the road from Chez FvF called Far East Market. It's in the Airway Shopping Center, right by my beloved Big Lots. We wandered around for almost 30 minutes looking for it and finally asked the cashier, who pointed to another half of the store that we didn't even realize was there. They had every imaginable curry paste in all varieties of sizes, and for just over $1 per small can. I can't recall the name, but I've experimented and the one in the yellow can has the best flavor.
To feed two hongry people with one serving of leftovers, here's what you need:
1 small (4 oz-ish) can Massaman curry paste
1 15 oz can coconut milk (I recommend using the light version, hoss)
1 lb sirloin, sliced thin or cubed*
1 large yellow onion, cut into large pieces
2 carrots, coined
4-6 small waxy potatoes, diced on the large side (red or baby gold work best)
red pepper flakes
crushed peanuts or cashews, for garnish
*You could really use about any cut of beef for this, but this is my preference because it cuts cooking time in half. For larger, tougher cuts, cook longer in the coconut milk mixture.
In a dutch oven over medium heat, empty the entire can of curry paste and stir in the thick cream from the top of the coconut milk until blended. Slow stir in the rest of the coconut milk and continue to cook until the fat of the milk starts to bubble and froth. Lower the heat to a simmer and add your beef. Add water little bits at a time, until the meat is just submerged. Let this cook for at least 20-30 minutes. If you have longer, take the time. The longer beef cooks in fatty liquid, the more tender it becomes.
Add your veggies and red pepper flakes (to taste - this curry paste is surprisingly mild, even for me), stir and cook for another 30 minutes or so over mid-low heat. Garnish with crushed peanuts and prepare for the shame of licking your bowl at the end.