Comments on: Beef Massaman Curry Recipe

By: paula foley

paula foley — Fri, 11 Nov 2011 02:06:44 +0000

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.

By: Aroy (tasty) Thai « pseudoironchef

Aroy (tasty) Thai « pseudoironchef — Mon, 04 Jul 2011 13:27:30 +0000

[...] had a very busy stove top from then on, cooking a Massaman Beef Curry (not from Pum’s book), Gaeng Kheo Wan Gai (Green Curry with Chicken), and Tom Kha Gai [...]

By: Anna

Anna — Tue, 20 Apr 2010 14:27:34 +0000

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?

By: Leah

Leah — Sun, 31 Jan 2010 07:40:12 +0000

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

By: Nurul

Nurul — Thu, 28 Jan 2010 04:29:53 +0000

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

By: Mullman

Mullman — Thu, 21 May 2009 11:51:25 +0000

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

By: janelle

janelle — Mon, 02 Mar 2009 00:02:53 +0000

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

By: oh-range

oh-range — Wed, 21 Jan 2009 08:44:00 +0000

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

By: Agnes

Agnes — Wed, 31 Dec 2008 09:38:00 +0000

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!

By: Sophie

Sophie — Fri, 14 Nov 2008 18:43:00 +0000

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