Description
Massaman curry from Thailand delivers rich, tender beef braised in creamy coconut sauce with warm spices. Potatoes and roasted peanuts complete this comforting dish you’ll savor with steamed jasmine rice.
Ingredients
Scale
Protein:
- 1 kg braising beef (beef chuck), chopped into chunks
- 3 cloves garlic, peeled
Spices and Aromatics:
- 2 tsp ground coriander
- 2 tsp cumin
- ½ tsp ground cinnamon
- ½ tsp white pepper
- 2 sticks of lemongrass, inner parts finely chopped
- 1 tsp minced ginger
- 1 red onion, chopped
- 3 mild red chillies, roughly chopped
- 1 small bunch of fresh coriander stalks
Liquid and Seasoning Ingredients:
- 2 tablespoons vegetable oil
- 1.5 tablespoons cornflour
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 400 milliliters (13.5 fluid ounces) beef stock
- 400 grams (14 ounces) can coconut milk
- 1 teaspoon shrimp paste (optional, check for gluten-free)
- 3 teaspoons fish sauce (ensure gluten-free)
- 1 teaspoon brown sugar
- 500 grams (17.6 ounces) baby new potatoes, halved if large
- Juice of 1 lime
Garnish and Serving:
- Boiled rice
- Chopped fresh coriander
- Chopped red chillies
- Lime wedges
Instructions
- Craft a vibrant Massaman paste by thoroughly blending aromatic ingredients in a food processor until achieving a cohesive, fragrant mixture that forms the flavor foundation of this complex curry.
- Season the beef with cornflour, salt, and pepper, then sear in a hot pan until developing a rich, golden-brown exterior that locks in moisture and creates depth of flavor.
- Lower the cooking temperature and introduce the spice paste, thoroughly coating the meat and allowing the spices to bloom and release their essential oils for maximum taste intensity.
- Pour in beef stock and coconut milk, creating a luxurious liquid base that will gently tenderize the meat during an extended, slow-cooking process.
- Cover the pan and allow the curry to simmer at a low temperature, periodically stirring to prevent sticking and ensure even flavor distribution throughout the dish.
- After approximately 90 minutes of gentle cooking, incorporate whole potatoes into the curry, enabling them to absorb the intricate spice profile while becoming perfectly tender.
- Squeeze fresh lime juice into the curry, providing a bright, acidic contrast that cuts through the rich, creamy sauce and elevates the overall taste experience.
- Plate the Massaman curry over steamed jasmine rice, garnishing with fresh coriander leaves, sliced red chillies, and lime wedges to enhance both visual appeal and flavor complexity.
Notes
- Create restaurant-quality texture by coating beef in cornflour and browning it to seal in succulent juices and develop deep, rich caramelization.
- Tenderize beef through patient slow cooking, allowing complex spices and creamy coconut milk.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg