cut out and keep
Recipe
Chef Chumpol Jangprai
Chef in focus
Beef Massaman Curry Ingredients for the Curry 60 g Massaman Curry Paste 350 g Coconut Cream 100 g Coconut Milk 280 g Chopped Silver Shank Beef 60 g Shallots • tbsp Roasted Peanuts 4 tbsp Vegetable Oil • tbsp Fish Sauce 2 tbsp Palm Sugar • ½ tbsp Tamarind Juice 115 g Potatoes 30 g Palm Sugar 4 of Bay Leaves 8 pods of Cardamom
Topping: 1 tbsp Fried Shallots
Ingredients for the Massaman curry paste 130 g Chopped Shallots 1.5 tbsp Chopped garlic • tbsp Chopped coriander roots ¼ tsp Ground pepper 22 g Dried Chilies • tsp Chopped lemongrass 1 tsp Chopped Galangal
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TheBigChilli
1 tsp Chopped Ginger ½ tsp Roasted Cinnamon 7 pieces of Cloves 4 of Bay Leaves 2 tsp Coriander Seeds 1 ½ tsp Cumin ½ tsp Nutmeg ½ tsp Mace 1 ½ tbsp Grilled Shrimp Paste 1 tsp Salt 1 ½ tsp Cardamom
Preparation for Massaman Curry Paste • Dry-fried spices (cinnamon, bay leaves, peppers, coriander seeds, cumin, nut meg, mace, cardamom) in a wok to release the flavors and then grind to a powder in a pestle and mortar. Let the mixture cool. • Toss shallots, garlic, coriander roots, dried chilies, lemongrass, galangal, ginger and shrimp paste until fragrant and then grind in a pestle and mortar. • Add all the other ingredients and salt together and grind in a pestle and mortar to a fine paste .
Methods: 1. Heat the wok and drizzle the oil until it is hot, then add the massaman
Chumpol is a true ambassador of Thai cuisine. He pursued a cooking career and acquired experience at the Blue Elephant in Copenhagen when he was only 19 and became the executive chef of the BE in Brussels not long after where he was worldwide corporate head chef in 2002. In April 2018, Chef Chumpol opened R.HAAN restaurant in partnership with Khun “Todd” Piti Bhirombhakdi, Director & Executive Vice President at Boon Rawd Brewery Co., Ltd. and earned a Michelin star award 2019. R-HAAN : Open daily from 18.00 – 23.00 hrs. 131 Sukhumvit 53 (Pai Di Ma Di), Khlong Tan Nuea, Wattana, Bangkok 10110 Tel 095 141 5524, 02 059 0433 – 34 reservation@r-haan.com Facebook : R.HAAN Instagram : @r.haan_restaurant www.R-HAAN.com
curry paste and stir until an aroma develops. 2. Add bay leaves and cardamom then simmer half of the coconut cream until it just starts to separate. 3. After it has come to a boil, add the roasted peanut and the rest of coconut cream. 4. Then add the silver shank beef and the coconut milk. 5. Add the stock, potatoes, shallots, and simmer until the beef and potatoes are tender. 6. Then season with fish sauce, palm sugar and tamarind juice and simmer until the curry thickens. 7. Top with fried shallots and serve with rice.