Massaman Curry
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.
🧂 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
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
💡 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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.
🏷️ Tags
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