Massaman curry is a rich, relatively mild Thai curry. So easy and delicious, just follow the recipe down below.
Massaman curry is a popular Thai curry that is rich in flavor. It’s made with coconut milk, beef, potatoes and peanuts. It’s often made with beef but you can use chicken.
While you can make the Massaman curry paste from scratch, store-bought curry paste will work just fine. It’s very convenient and delivers amazing authentic flavors.
What Spices are in Massaman Curry?
There are many spices used in Massaman curry, such as green cardamom seeds, cinnamon sticks, cloves and star anise. The curry paste calls for dried red chilies, garlic, lemongrass, galangal and shrimp paste.
This beef Massaman curry recipe does take a bit of time to cook as you want to slowly cook the beef so it becomes tender, soft, and melt in your mouth.
The active time is actually really short, so you can watch TV, read a magazine while waiting for the curry to cook.
How Do You Make Beef Massaman Curry
The method is very easy. For best results, marinate the beef with the curry paste. Next, stir fry the spices before adding the beef. To make the curry sauce, add coconut milk, fish sauce, water, potatoes, peanuts and palm sugar.
The curry is done when the beef becomes tender. Massaman curry is good for you as it is 553 calories. This recipe is from Taste Buddies.
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Beef Massaman Recipe
Beef Massaman Curry - crazy delicious Thai beef massaman curry. Learn how to make massaman curry with this easy and fail-proof recipe.
- 1 1/2 pounds cubed chuck beef or stewing beef
- 3 tablespoons Massaman curry paste
- 10 green cardamom seeds
- 2 cinnamon sticks
- 3 star anise
- 8 small shallot onions peeled
- 2 small cans 5.6 fl oz coconut milk
- 1 cup water
- 2 1/2 tablespoons fish sauce or to taste
- 1 medium-sized potato peeled and cut into chunks
- 1/2 tablespoon tamarind paste
- 2 tablespoons palm sugar or brown sugar
- 4 tablespoons unsalted roasted peanuts
- 2 tablespoons cooking oil
- A handful of fresh Thai basil leaves
Coat beef in 1 tablespoon of oil and massaman curry paste. Stir well and set aside.
In a large pot, heat remaining oil over medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.
Add the beef and brown for 1-2 minutes. Stir to mix well with the spices.
Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 hour.
Add the remaining can of coconut milk, potatoes, peanuts and half the basil leaves. Stir well. Taste and add a little more fish sauce if necessary.
Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.
Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice and remaining basil. Stir well and serve the curry with steamed rice.
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