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Massaman Curry

Name: Massaman Curry
Prep time: PT30 minutes
Cook time: PT2 hours
Total time: PT2 hours 30 minutes
Yield: 6
Cuisine: Thailand
Ingredients: 700 g Beef chuck (Cut into 2.5-3 cm (1-inch) cubes); 4 tbsp Massaman curry paste (High-quality store-bought or homemade); 800 ml Full-fat coconut milk (Divided: 200ml for the initial frying, 600ml for the braise); 3 medium Potatoes (Peeled and cut into 2.5-3 cm (1-inch) chunks); 1 large Yellow onion (Peeled and cut into 8 wedges); 120 g Roasted unsalted peanuts (For garnish and texture); 2 tbsp Tamarind paste (Seedless, dissolved in 4 tbsp warm water and strained); 3 tbsp Palm sugar (Or brown sugar, adjust to taste); 3 tbsp Fish sauce (Or to taste); 1 piece Cinnamon stick (About 7-8 cm (3 inches) long); 5 pods Cardamom pods (Lightly bruised)

A rich and aromatic Thai-Muslim curry with Persian influences, featuring tender beef slow-cooked with potatoes in a fragrant coconut milk broth, infused with warm spices and finished with the crunch of roasted peanuts.

Vorbereitungszeit30 minutes

Kochzeit2 hours

Gesamtzeit2 hours 30 minutes

Portionen6

SchwierigkeitsgradMedium

2 Bearbeitungen· Feb 8

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👨‍🍳 Zubereitung

1
Separate the thick cream from the top of one can (200ml) of coconut milk. Heat a heavy-bottomed pot or Dutch oven over medium heat. Add the thick coconut cream and cook, stirring frequently, until the oil begins to separate from the solids, about 5-7 minutes. This process is called 'cracking' the coconut cream and develops a richer flavor.
⏱️ 5-7 minutes
2
Add the Massaman curry paste to the separated coconut oil and fry, stirring constantly, until it becomes very fragrant and the color deepens, about 2-3 minutes. Be careful not to burn the paste.
⏱️ 2-3 minutes
3
Add the cubed beef to the pot and stir to coat each piece with the curry paste mixture. Sear the beef for about 5 minutes until lightly browned on all sides.
⏱️ 5 minutes
4
Pour in the remaining coconut milk (600ml), add the cinnamon stick and bruised cardamom pods. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot tightly, and let it braise for 1.5 hours, or until the beef is becoming tender. Stir occasionally to prevent sticking.
⏱️ 1.5 hours
5
Add the potato chunks and onion wedges to the pot. Ensure they are mostly submerged in the liquid. Continue to simmer, covered, for another 30-40 minutes, or until the potatoes are fork-tender and the beef is very tender.
⏱️ 30-40 minutes
6
Stir in the dissolved tamarind paste, palm sugar, and fish sauce. Taste and adjust the seasoning as needed – the curry should have a balance of sweet, sour, and salty flavors. Simmer for a final 5 minutes to allow the flavors to meld.
⏱️ 5 minutes
7
Remove the cinnamon stick and cardamom pods before serving, if desired. Ladle the Massaman curry into bowls and garnish generously with roasted peanuts.
⏱️ 2 minutes

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💡 Profitipps

✓Cracking the coconut cream first is crucial for developing the rich, authentic flavor of Massaman curry.
✓The key to Massaman curry is balancing the sweet (palm sugar), sour (tamarind), and salty (fish sauce) elements. Taste and adjust at the end.
✓This curry often tastes even better the next day as the flavors have more time to meld.
✓For a spicier curry, add a sliced red chili or a pinch of chili flakes with the curry paste.

✨ Variationsideen

Inspiration für Ihre eigene Version dieses Rezepts

For a quicker version, use chicken thighs cut into bite-sized pieces and reduce the braising time accordingly (about 45 minutes to 1 hour).
Add chunks of pineapple or a few slices of fresh pineapple during the last 15 minutes of cooking for a touch of tropical sweetness.
For a vegetarian option, substitute firm tofu or plant-based protein and use vegetable broth instead of fish sauce.