Page 16 - Flipbook

dining in recIPeS FOr reSOrT-Made MeaLS
rCi AffiLiAtED rEsOrts iN thAiLAND iNCLUDE:
RENTAL
THE BEL AIR RESORT & SPA Phuket
7 NIGHTS FROm
aU$479*/nZ$619*
EXCHANGE
MTC AT THE LEGACY RIVER KWAI (5456) Kanchanaburi
Amid a secluded atmosphere of mountain range, green forests and lively rivers in kanchanaburi, lies this wonderful haven. in the evening, dine in the elegant restaurant or floating restaurant by the river, which serves tasty cuisines.
SIGMA RESORT CLUB (1300) South Pattaya
this beachfront resort is an excellent place to take in the sun, waves, and beautiful waters of enchanting thailand. this resort is known as the perfect place for a quiet, relaxing holidays.
* Prices are based on low season and are subject to availability at time of print.
For more information and additional resort listings, visit rcI.com or call 1300 368 800 aU
or 0800 368 800 nZ
Thai One
A longtail boat in Maya Bay, off thailand’s southern coast.
stay
A rOBUst CUrry fOr LOVErs Of thAi CUisiNE
Thailand’s curries are fiery, but the massaman versions found in the south are a nuanced balance of hot, sour, salty and sweet. The name is thought to come from Muslim traders who traveled the Spice Route from Persia to India with cardamom, cloves and cinnamon.
This curry tastes best with beef, but you can also make it with chicken or duck. Find the ingredients, including the curry paste, at your local supermarket. Once all the elements are combined, let
it slowly stew, then serve over jasmine rice. A salad of cucumbers pickled with ginger and garlic will counter the richness.
2 tbsp. 700 g.
vegetable oil
chuck or round steak, cut into approx. 4cm cubes
fresh galangal or ginger, julienned small onion, thinly sliced
cinnamon stick, broken in half
2 tbsp. 2 tbsp. 2 tbsp. 1⁄2 cup 6
2–3
sugar
tamarind paste
thai fish sauce
unsalted roasted peanuts, chopped waxy potatoes, peeled and cut into 11⁄2-inch cubes
thai bird chiles
2 tbsp.
1
1
3–5 tbsp. massaman curry paste
1 14-oz. can coconut cream (not sweetened) 1 14-oz. can coconut milk
kaffir lime leaves or thai basil for garnish
heat oil in heavy saucepan over medium-high heat. Add the beef in batches; brown on all sides. remove with slotted spoon to a bowl. Add ginger, onion, cinnamon and 3 tbsp. of curry paste
(or more, to taste) to pan and cook, stirring, until onion is soft, about 5 minutes. Lower heat. return meat to pan and stir in coconut cream, coconut milk, sugar, tamarind paste, fish sauce and half the peanuts. Bring to a simmer, cover and cook over low heat for 11⁄2 hours. Add potatoes and continue cooking until beef is very tender and potatoes are soft (about 30 minutes longer). Cut chiles into thin slices and sprinkle over curry, along with the remaining peanuts and lime leaves or basil. EV
16 JANuARY 2012