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Beef Massaman Curry Recipe http://rasamalaysia.com/beef-massaman-curry-recipe/
November 08th, 2008 31 Comments

Beef Massaman Curry Recipe

Thai Food: Beef Massaman Curry Recipe

I would like to introduce you to a dear blogger friend Syrie of Taste Buddies. Currently based in Canada, Syrie is of Thai descent but spent a lot of times in Australia. Her culinary skills span across various cuisines: Thai, Australian, New Zealand, French, and more. Syrie is also a food guide on About.com. Please welcome Syrie of Taste Buddies to Rasa Malaysia with her beef massaman curry post!

I first discovered Rasa Malaysia via Tastespotting over a year ago. I was mesmerized by the culinary creations and, to be honest, was a little envious of Rasa Malaysia’s talents in the kitchen. Since then, we have become friends and today I have the honour of being a guest writer on Rasa Malaysia! So, I’d like to extend a big “thank you” to the kind invitation to post here.

I grew up in Thailand, and so I thought that I would post a Thai dish, Massaman curry.

Thailand is a country of diverse flavours borne out of its many ethic groups. The population is predominantly Buddhist with minorities including Christians, Hindus, Confucianists and animists. It is Muslims that make up Thailand’s largest minority group in the southern part of the country.

In the 9th century, Arab merchants voyaged to Sumatra, Aceh and Java to buy precious spices like nutmeg and cloves. The spread of trade was quickly followed by the spread of religion until it reached Thailand’s southern shores.

The next several centuries saw the adoption of spices like cloves, cinnamon, star anise and tamarind into Thai cuisine. All ingredients used in the popular Gaeng Massaman which literally translates to “Muslim Curry”. The coconut-based curry is usually made with beef along with potatoes and peanuts…

Massaman paste is made up of a whole range of ingredients including chilies, shallots, garlic, galangal, lemongrass, cilantro seeds, cumin, cloves, pepper and shrimp paste. While homemade curry paste is delicious, store-bought pastes work just as well.

As with most curries, the second day after cooking is when the flavours of the spices develop and really permeate the tender meat, which by the way, melts in your mouth.

The massaman curry takes 2 hours to cook but don’t let this deter you. It’s worth the wait and since there’s not much effort in the preparation, all you have to do is be patient. Although, this may be hard when the intoxicating aromas of this beef massaman curry fill up your kitchen!

Click Page 2 for the Beef Massaman Curry Recipe Recipe
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31 comments... read them below or add one

  1. Jäger says:

    finger licking good.

  2. Lori Lynn says:

    Oh, this sounds so wonderful. I took cooking classes in Pattaya while on vacation a few years ago. And I just planted a Kaffir Lime tree on Wednesday. I am looking forward to more Thai cooking. Thanks for this Massaman recipe!
    Lori Lynn

  3. limpepsi says:

    I seldom cook curry but I am attracted by your recipe, which uses roasted peanuts and fish sauce.I love roasted peanuts so I will find a chance to try this Thai cuisine!

    But why do we add coconut milk in two times?

  4. The Cooking Ninja says:

    Awesome n delicious! I’m so going to cook this. :) Thanks for the recipe.

  5. Kevin says:

    That looks really good!

  6. Taste Heaven says:

    I love masamman curry because I am Malaysian. All the other Thai curries such as red curry, yellow curry and green curry are all too rich and sweet for my taste. Masamman curry is closer to the curries in Malaysia but we don’t use fish salt to flavour curry.

    Nice post!

  7. Anonymous says:

    I love the pinkish beef in the first photo, looks so tender and yummy. Never tried masamman curry before, will have to order it the next time when I go to Thai restaurants.

  8. syrie says:

    Hi everyone, thanks for your comments and glad you like the recipe.

    Limpepsi, in response to your question as to why I had the coconut milk twice…this is because the first time I add it, it just covers the meat. As it boils down, it becomes more and more concentrated and this results in the beef absorbing the intense flavours.

    The second batch of coconut milk is added to dilute the concentrated liquid. This is the stage when the potatoes, peanuts and basil are added. Hope this helps.

    Cheers, Syrie

  9. Anonymous says:

    My husband made this tonight and it is excellent. My mouth was watering while it was cooking. It is definitely a keeper. Thank you!

  10. Marc @ NoRecipes says:

    Ohhh looks amazing Syrie. This is one of my all time favourite curries (indian, thai or otherwise). Your version looks fantastic.

  11. ChichaJo says:

    Thai curries are so wonderfully deep in flavor but at the same time have a vibrant fresh note…that’s why I love them! :) I have a bunch of these curry pastes in my pantry…I should pull out the massaman one already and use it for this!

  12. Sandra says:

    I always love potatoes in my curries, they are always so nice. Thanks for the massaman recipe, will have to get the instant curry paste to try it out.

  13. Zeashan says:

    Your picture’s are great!

    This recipe is almost exactly like what my grandmother, who is of Indian/Hyderabadi descent. makes. I think the differences is the addition of basil leaves and peanuts, which of course make the recipe distinctly Thai, but this is a very common dish amongst Muslims in India/Pakistan as well. The proper name escapes me, but I just call it aloo-gosht, which literally translates to potato meat.

  14. Claude-Olivier says:

    hehe, I’ve done exactly the same during last week-end. I love this curry, spicy but not too much. Great photo, as always! cheers

  15. eleonora says:

    Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.

  16. Hamster says:

    If you like Thai cooking try this site
    http://www.thaifoodtonight.com
    It’s got about 30 recipes each one with a cooking video to go along.

  17. Sophie says:

    Congrats on the invitation. This looks incredible, the beef is oh-so tender, simply edible :)!

  18. Agnes says:

    I know I am late, but I want to share what I know in this coconut milk topic! In Indonesia we also add coconut milk twice to the dish. The reason is because coconut milk, esp. the thick one, will “break” (the fat/oil is separated from the water) if you heat it too long. So at the beginning we add thin coconut milk to stew the meat, and at the end we add thick milk to give a rich broth. Hope this helps!

  19. oh-range says:

    The best massaman curry I’ve ever cooked! Thank you very much for sharing the recipe! I’ll surely cook this again.

  20. janelle says:

    Wonderful recipe, and found just in time for my curry paper;). I am lovin’ learning about curries.

  21. Mullman says:

    Made it and loved it. Will be making it again. Going to try a green curry next time

  22. Nurul says:

    i can’t find tht brand paste here in australia :(

  23. Leah says:

    mmmm half way through making this and smells devine….lokking forward to eating this tonight…Thanks so much for your yummy recipes and great photos

  24. Anna says:

    I have been wanting to make this for a long time but I have one reservation. Since the whole spices are never taken out how do you eat it in the end? The star anise and cinnamon sticks are large enough so that you can avoid them, but doesn’t biting into whole cardamon pods taste kind of bitter? Am I missing something?

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  26. paula foley says:

    We usually buy take away from our local Thai Restaurant in Bundy. I always order their Massaman. Just love it to death. I cooked some lamb in a slow cooker yesterday and thought I might try make a Lamb Massaman. Found this recipe, looks like what I usually order so wish me luck. Just off to the asian grocer for a couple of the ingredients. Hope he has the Massaman paste. Will make do if he doesn’t. Keep you posted. Cheers. Love chicken Tikka Masala too will have to try that next. Yummo.

  27. Parris says:

    Long time lurker, first time poster! I’d like to make this for 8 people but I’m unsure whether I should double the spices. Would they become too overpowering if I did so?

  28. Nic says:

    Great Massamn curry and very easy to make. It takes a bit of time but the end result is well worth the effort. One suggestion – watch the amount of liquid added, as I used less than the recipe specified to avoid the curry sauce becoming too thin.

  29. Pingback:แกงมัสมั่น – Kaeng Matsaman or Thai Massaman Curry ‘via Djerba’! | Julian Rolfe

  30. margie says:

    my boyfriend made this for dinner…. super phenomenal!

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