Traduction de cette recette dans votre langue... La page sera rafraîchie automatiquement.

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.

Temps de préparation30 minutes

Temps de cuisson2 hours

Temps total2 hours 30 minutes

Portions6

DifficultéMedium

2 modifications· Feb 8

Créez votre version

👨‍🍳 Instructions

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

Suivre votre historique de cuisine

💡 Conseils de pro

✓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.

✨ Idées de variations

Inspiration pour votre propre version de cette recette

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.