THAI & TECHNO: Young Bull Massaman Curry – the recipe

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Thai & Techno happens this Friday, and we are fucking excited. Do you know about Thai & Techno? If no: where have you been for like the last week? If yes: let’s just talk about it some more, because it’s lunch time and I’m farrrrking starving.

The general idea here is we will have “hypnotic techno and modern Thai flavours” at the very same time. What’s all this boil down to? I will tell you. Friday 5th December you will find the Karl Weathers DJ team playing all the moody Berlin’esque good stuff at Colonia Nova to set the appropriate mood, all the while the kitchen will serve up a selection of modern Thai snacks to indulge the senses paired a range of delightful cocktails from BonBon‘s lead mixologist Maria Neumann.

By this stage we are all like: What does that mean for me? For one: delicious. But for the twos: aromatic curries to pandan chicken parcels, a vegan noodle stir fry and twists on old favourites such as Pad Thai and pork buns. The fair ranges from 2€- 6€, so really there is something in there for all the budgets and will be open for snacking between 19 – 22hr (that’s 7PM – 10PM for all you non-Europeans out there).

DETAILS:
DATE: Fri. Dec, 5
TIME: 19 – 24 (22-24 is strictly booze/ techno appreciation hour)
PLACE: Colonia Nova – Thiemannstr 1, 12059 Neukölln
€NRTY: Free – although they do ask for a small 2€ fee for the DJs natürlich.

Because we are so damn excited, we asked the group if we could have a bit of a Thai & Techno recipe recommendation to get us in the spirit for all the flavours this Friday. You will find that below, and I’m pretty sure you will find that on the food & music menu this Friday.

SHit-yeah, FRIDAY ! (Hurry-UP.)

 

YOUNG BULL MASSAMAN CURRY

 CURRY PASTE INGREDIENTS CURRY PASTE INGREDIENTS
1 large dried red chilli, seeds removed
2 tbsp vegetable oil
5 small dried chillies
½ tsp cumin seeds
1 star anise
4 cardamom pods
2 cloves
1 cinnamon stick, split in half
¼ tsp whole black peppercorns
2 tsp lemongrass, finely cut
1 tsp ginger, finely chopped
2 tsp shallots, finely chopped
3 tsp garlic, finely chopped
1 tsp sea salt
250g young bull or beef, diced into 2cm cubes and gently tenderised with a meat tenderiser
2 tbsp vegetable oil
5 star anise
1 medium-sized red onion, sliced into wedges
2 medium-sized potatoes, cubed
1.5 cups vegetable stock
3-4 tbsp freshly squeezed tamarind juice (to taste)
1-2 tbsp shaved palm sugar (to taste)
1-2 tbsp fish sauce (to taste)
200ml coconut milk
¼ cup unsalted roasted peanuts, ground
1 tbsp fried onion

PASTE METHOD

  • To make the curry paste, soak the large dried chilli in hot water until soft and set aside. Once cool, remove any excess water and finely slice. Heat 2tbsp of vegetable oil in a frying pan and fry chillies for 10 seconds. Remove from heat and set aside on kitchen paper towels.
  • Soak the small dried chillies in hot water until soft and set aside. Once cool, remove any excess water and finely slice and set aside.
  • Using a non-stick pan, toast the cumin seeds, star anise, cardamom, cloves, cinnamon, and peppercorns for 1-2 mins or until fragrant.
  • Then add all the fresh ingredients including the sliced chillies (large and small) and stir well. Cook for another 1-2 mins or until fragrant and then remove from heat.
  • Pour mixture into mortar and pestle, add the salt (this helps to get the oils of the ingredients out) and grind until a paste is formed.

CURRY METHOD

  • To make the curry, fry the star anise in 2 tbsp of vegetable oil in a heavy bottomed pan until fragrant. Then add curry paste and cook until fragrant.
  • On a medium heat, stir in the young bull meat until covered well in curry paste. Gently sauté for 2 minutes until browned.
  • Then add the stock and cook for 20 minutes.
  • Once the meat is half cooked, add the red onions, potatoes, tamarind juice, palm sugar & fish sauce. Stir well and cook for another 10 minutes.
  • Slowly add the coconut milk, bit by bit until the meat is soft.
  • Add crushed peanuts and stir well. Cook briefly until potatoes and meat are properly cooked through.
  • Serve the curry with a garnishing of fried shallots, a few halved chillies and fresh coriander on top.

TRACK TO MATCH

Jungle techno by one of the team’s favourite producers. Goes well with an exotic and jungle-inspired curry.

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About LUCY

Femme of sass, sometimes.