Thai Massaman Curry Beef
7 ounces (200 g) Lean beef, cut into 2-inch cubes
1-2 cups water (to cover beef)
1 cup 200 g sweet potatoes cut into 2-inch squares (optional).
3 tablespoon (30 g) small red onion
½ cup coconut cream
1/2 teaspoon chopped Garlic1/4 teaspoon Ginger
1 tablespoon massaman curry paste
2 tablespoon roasted peanuts, crushed
2 cups of coconut milk
pinch of ground cardamom or 1 whole pea
1/4 teaspoon ground coriander seeds
1 bay leaf
1 cinnamon stick
1 1/2 tablespoon palm sugar
2 tablespoons tamarind paste
1 teaspoon of sea salt
Thai Massaman Curry Paste
4 large red spur chilli
6 shallots roasted
10 garlic cloves roasted
2 tsp coriander seed ground roasted
2 tsp cumin ground roasted
2 tsp pepper black
1 tsp mace
2 tsp salt
2 tsp fennel seed roasted
Massaman Curry is ranked as the world’s #1 curry. Massaman is an Arabian Muslim dish that Thai’s have changed to being truly Thai. You can change out the meat to any type of meat you prefer or not include meat and make it a vegan dish.
Rating: 2 serves
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Pour the water into a medium saucepan and bring to a boil
over low heat. Add beef and 1/4 teaspoon sea salt and cook,
stirring occasionally, until tender. Some cuts cook in 5 minutes
while others like Thai Beef take 30 minutes. It’s ready when
your fork can easily slide in and out of the cooked meat.
Turn off the heat and remove contents to a separate container.
We cook the beef separate from the coconut and spices so the
meat is tender and spices absorb well. (If using tofu, cut into
cubes and pan fry with a pinch of salt until golden brown).
Add coconut cream to the empty saucepan and bring to a boil
over medium-low heat. Add massaman curry paste, ginger,
garlic and onion, and stir. Boil slowly, stirring constantly until
the oil separates from the coconut cream.
Stir in peanuts, adding a few tablespoons of coconut milk as
needed so the mixture does not become dry or burn. Bring to
a boil again until the oil surfaces. Add potato and simmer until
potato is tender.
Add the meat (or tofu), cardamom, coriander seeds, bay
leaf, cinnamon and mix well. Then add tamarind paste, the
remaining coconut milk, 1/4 teaspoon salt and mix well. Boil
slowly, stirring occasionally until the oil surfaces again. Add palm
sugar, stir and boil for 1 minute. Remove from heat and serve.
Alternately to save time the meat and the potato can be cooked together.
Pound chilli in a mortar with pestle and salt thoroughly. Add each ingredient one at a time and pound well between ingredients, garlic, shallots, coriander seeds, cumin, pepper, cloves then add the balance of ingredients and pound until it’s a fine paste.