MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Masaman Oxtail Curry
 Categories: Thai, Beef, Curry
      Yield: 6 Servings
 
      1 kg Oxtail, cut into even
           Pieces
      1 ts Salt
      8    Cardamom pods
      1 l  Coconut milk
      5 tb Masaman curry paste
     12 sm New potatoes scrubbed
     12 sm Pickling onions, peeled
  1 1/2 tb Thai fish sauce
      2 tb Tamarind water
      2 tb Lime juice
      3 tb Palm sugar or brown sugar
      3 tb Whole roasted peanuts
      6 tb Holy basil leaves
  1 1/2 tb Roasted peanuts
           Steamed jasmine rice
 
  Oxtail Curry: Trim the oxtail of fat and put it in a pan with
  cardamom pods 500ml of coconut milk diluted with 500ml water.
  Bring the coconut milk and water to the simmer and leave it on a
  low simmer for 2-3 hours (until the meat is tender). Remove the
  meat from the cooking liquid with a slotted spoon. Reserve the
  cooking stock to make a spicy soup or noodle dish e.g. lamb laska.
  Allow the meat to cool while you prepare step 2 or refrigerate it
  overnight.

  Heat the rest of the coconut milk over a moderate to high heat
  until it becomes oily. At this stage stir in the curry paste and
  cook it until it smells fragrant. Shred the meat from the bone.
  Add the meat, potatoes and onions in the coconut curry mixture,
  Bring it to the simmer and allow it to cook at a low simmer for
  40-50 minutes until the vegetables are tender adding more coconut
  milk if necessary. Stir in the palm sugar, tamarind water, fish
  sauce and basil leaves. To Serve: Place the curry in a large
  serving bowl and sprinkle it with peanuts and serve it with cooked
  jasmine rice or distribute the curry among 6 plates with the rice.

  From: flynkat

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