Massaman Beef Curry

Massaman Beef Curry is a traditional Thai recipe for a classic beef and potato curry that's a mix of Indian and Thai influences. The full recipe is presented here and I hope you enjoy this classic Thai version of: Massaman Beef Curry.

prep time

30 minutes

cook time

140 minutes

Total Time:

170 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Beef Recipes Thailand Recipes

This is a classic Thai Muslim curry, also known as Matsaman curry or Masaman curry that's very aromatic and flavoursome and which is based on the traditional Massaman curry paste. The Massaman curry is one of the more complex Thai curries (along with green, red and yellow types it's considered a classic curry) that often makes the lists of top 10 global curries.

Ingredients:

1kg stewing beef, cubed
6 tbsp Massaman curry paste
3 tbsp groundnut oil
8 green cardamom pods, crushed
12 shallots, peeled
3 garlic cloves, finely sliced
1 cinnamon stick
3 star anise
1l coconut milk

12 small new potatoes, washed and scrubbed
1 1/2 tbsp Nam Pla (Thai fish sauce)
2 tbsp tamarind water (1 tbsp tamarind paste mixed with 1 tbsp boiling water)
2 tbsp lime juice
3 tbsp palm sugar (or brown sugar)
3 tbsp peanuts, roasted
6 Thai holy basil leaves (substitute basil if not available)

1 1/2 tbsp roasted peanuts to garnish

Method:

Combine the beef with the curry paste in a bowl. Toss to coat the beef thoroughly then set aside for 20 minutes to marinate. Heat the oil in a large saucepan and use to fry the cardamom, shallots, garlic, cinnamon and star anise until the mixture is aromatic and the shallots are golden.

Add the beef and its paste and continue cooking for 2 minutes, or until the beef is nicely coloured. Add half the coconut milk and enough water so that the meat is completely covered. Bring just to a boil then reduce to a low simmer and cook for about 90 minutes, or until the meat is tender and the curry sauce has thickened.

Now add the remaining coconut milk and he new potatoes. Return to a simmer and cook for a further 25 minutes, or until the potatoes are tender. Whilst the curry is cooking, prepare your tamarind water by pouring 3 tbsp of boiling water over 1 tsp tamarind paste. Leave to stand for 15 minutes then pas through a sieve, pressing with the back of a spoon to extract as much juice as possible.

When the potatoes are ready, remove the curry from the heat and add the nam pla, tamarind water, lime juice, sugar, peanuts and basil leaves. Mix until thoroughly incorporated then transfer to a large, warmed, serving bowl. Garnish with peanuts and serve with a large platter of steamed Thai jasmine rice.