Massaman Curry

🧂 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)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving