Manit Poonhiran, the founder of the Thai restaurant that made Naantali spa famous, recommends a delicious meat dish.
Massama curry is a Thai curry dish that is perfect for the harsh winter days in Finland. It has a suitably warming spiciness.
The founder of Naantali spa Thai Garden and the heart of its kitchen Manit Poonhira share your own instructions.
He states that Massama’s curry is a rich, mildly spicy Thai curry.
In Thai style, Manit Poonhiran decorated the dish with showy decorations. Elle Laitila
Some call it the best curry dish. Potatoes, meat and nuts are stewed in that coconut cream.
Massama curry is a fusion dish that combines ingredients from three regions: Persia, the Indian subcontinent and the Malay Archipelago.
The Ministry of Trade of the Kingdom of Thailand has awarded the Thai Select Signature certificate to Poonhira Thai Garden restaurant.
Massama beef curry
800 g of beef, cut into large cubes
2.50 dl of coconut milk
3 tablespoons Massama curry paste
2-3 potatoes, peeled and cut into large pieces
2.5 dl of water
1 onion, thickly sliced or 3-4 red shallots, halved
2 tablespoons of roasted peanuts
2 tablespoons of fish sauce
2-3 tablespoons of palm sugar
2 tbsp tamarind paste
salt
jasmine rice for serving
1. Heat a large and deep frying pan on medium heat and add vegetable oil. Add the beef and fry until the surface of the meat is a beautiful golden brown all over.
2. Add Massama curry paste and shallot, mix very well.
3. Pour in the coconut milk and water, mix well, lower the heat and let it simmer slowly for 30 minutes so that all the flavors mix.
4. Add the potato and season with fish sauce, tamarind paste, roasted peanuts and sugar.
5. Continue to cook at a simmer for another 30 minutes or until the beef is cooked through. Stir occasionally.
5. Serve with rice.
Last September, Manit Poonhiran cooked in the grounds of the Thai Embassy. Elle Laitila