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Massaman Neua
Thai Muslim Beef Curry
A rich, aromatic, and complex Thai Muslim beef curry featuring tender chunks of beef, soft potatoes, and crunchy peanuts, infused with the unique flavors of Massaman paste. This curry is known for its Persian-influenced spices and slow-cooked depth.
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- 800 g Beef chuck
- 4 tbsp Massaman curry paste(Adjust to your spice preference. High-quality paste is recommended.)
- 800 ml Full-fat coconut milk(Divide into 400ml (for frying paste) and 400ml (for simmering).)
- 3 medium Potatoes
- 2 medium Onions
- 1/2 cup Roasted unsalted peanuts(Can be added whole or roughly chopped.)
- 2 tbsp Tamarind paste(Or to taste. Dissolve in 1/4 cup warm water and strain if using block tamarind.)
- 1-2 tbsp Palm sugar(Or to taste. Can substitute with brown sugar.)
- 1 tbsp Fish sauce(Optional, for added umami. Adjust to taste.)
- 1 tbsp Vegetable oil(For frying the paste.)
ðšâð³ äœãæ¹
- 1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the Massaman curry paste and fry, stirring constantly, until fragrant and slightly darkened, about 2-3 minutes. Be careful not to burn the paste.
â±ïž 3 minutes - 2
Add the thickest part of the coconut milk (the cream that rises to the top) to the pot. Continue to cook, stirring, until the oil begins to separate from the coconut cream, indicating the paste is well-fried and the flavors are blooming. This should take about 5-7 minutes.
â±ïž 5-7 minutes - 3
Add the beef cubes to the pot and sear them on all sides in the fragrant paste and coconut cream mixture. Stir to coat the beef evenly.
â±ïž 5 minutes - 4
Pour in the remaining coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer very gently for 1.5 hours, or until the beef is starting to become tender. Stir occasionally to prevent sticking.
â±ïž 1 hour 30 minutes - 5
Add the prepared potatoes and onions to the pot. Stir to combine, ensuring they are submerged in the curry liquid. Continue to simmer, covered, for another 30 minutes, or until the potatoes and onions are tender and the beef is fork-tender.
â±ïž 30 minutes - 6
Stir in the roasted peanuts. Add the tamarind paste, palm sugar, and fish sauce (if using). Taste and adjust the seasoning â you're looking for a balance of savory, sweet, sour, and spicy. Simmer for a final 5-10 minutes to allow the flavors to meld.
â±ïž 5-10 minutes - 7
Serve the Massaman Neua hot, traditionally with steamed jasmine rice. Garnish with extra roasted peanuts if desired.
ð¡ ããã®ã³ã
- âFor the most tender beef, use a cut like chuck or brisket and cook low and slow.
- âThe key to a rich Massaman curry is properly frying the paste in the coconut cream until the oil separates.
- âMassaman curry has influences from Persian and Indian cuisines, hence the inclusion of spices like cardamom, cinnamon, and cloves, often found in the paste.
- âAdjust the amount of curry paste, tamarind, and sugar to achieve your preferred flavor profile.
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- Substitute beef with lamb shoulder or chicken thighs for different protein options.
- Add other vegetables like carrots or sweet potatoes along with the regular potatoes.
- For a spicier curry, add a few sliced red chilies in step 6.