Beef Massaman Curry
ID: db6bcf42...
A rich, aromatic, and relatively mild Thai curry featuring tender braised beef chuck, potatoes, onions, and peanuts. This comforting dish beautifully fuses fresh Thai aromatics with warm dry spices like cinnamon and cardamom.
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🍳 Cooking Flow
Spoon off the top thick layer of coconut cream and fry it until the fat separates and browns. → Add curry paste and toast it, then stir in the beef chuck chunks to coat. → Add the remaining coconut milk, water/stock, and shrimp paste, then simmer for 2 hours. → Incorporate chunky potatoes, onions, palm sugar, fish sauce, lemon juice, and peanuts. → Simmer for another 30 minutes until potatoes are tender and beef is pull-apart soft.
Cooking Steps
Brief Cooking Order
Spoon off the top thick layer of coconut cream and fry it until the fat separates and browns. → Add curry paste and toast it, then stir in the beef chuck chunks to coat. → Add the remaining coconut milk, water/stock, and shrimp paste, then simmer for 2 hours. → Incorporate chunky potatoes, onions, palm sugar, fish sauce, lemon juice, and peanuts. → Simmer for another 30 minutes until potatoes are tender and beef is pull-apart soft.
Introduction
A rich, aromatic, and relatively mild Thai curry featuring tender braised beef chuck, potatoes, onions, and peanuts. This comforting dish beautifully fuses fresh Thai aromatics with warm dry spices like cinnamon and cardamom.
Step 1
Spoon off the thick coconut cream layer from the top of the unshaken coconut milk can into a pot.
Step 2
Heat the coconut cream over medium-high heat to evaporate the water until the fat separates ('breaks') and starts to brown slightly.
Step 3
Add the 4 oz of Massaman curry paste to the broken coconut cream and fry it until very fragrant and toasted.
Step 4
Add the beef chuck chunks to the pot and stir to thoroughly coat the meat with the curry paste.
Step 5
Pour in the remaining thin coconut milk from the can, then rinse the empty can with water (or stock) and add it to the pot.
Ingredients List
Important Notes
Do not shake the can of coconut milk before opening. Keeping the thick cream separated makes it easy to skim off and use for frying the curry paste.
Tamarind paste is traditional, but if unavailable, fresh lemon or lime juice works well as an acidic substitute.
Massaman curry is best made a day in advance. Resting it overnight in the fridge thickens the sauce and lets the flavors meld and improve.
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