Massaman beef curry

Dive deep into the rich and aromatic world of Massaman beef curry. A fusion of flavors that promises an explosion of taste with each bite. Whether you’re a curry enthusiast or new to the scene, this Massaman beef curry will offer both comfort and an exciting culinary journey.

Ingredients for MASSAMAN BEEF CURRY

• Beef chuck or stewing beef: 1lb (450g)
• Massaman curry paste: 3 tablespoons (45ml)
• Coconut milk: 14oz can (400ml)
• Potatoes: 2 medium-sized, cubed
• Onion: 1 large, sliced
• Roasted peanuts: 1/2 cup (75g)
• Fish sauce: 2 tablespoons (30ml)
• Brown sugar: 1 tablespoon (15g)
• Tamarind paste: 1 tablespoon (15ml)
• Bay leaves: 2
• Cinnamon stick: 1
• Star anise: 2
• Cardamom pods: 4
• Oil: 2 tablespoons (30ml)
• Water: 1 cup (240ml)

Time

• Preparation time: 15 minutes
• Cooking time: 1 hour 30 minutes
• Total time: 1 hour 45 minutes

Serves

Serves 2

Nutritional Facts (per serving)

• Calories: 550
• Protein: 32g
• Carbohydrates: 40g
• Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 80mg
• Sodium: 650mg
• Fiber: 5g
• Sugar: 10g

Instructions

1. Begin by heating the oil in a large pot or pan.
2. Add the Massaman curry paste, stirring constantly, until aromatic.
3. Introduce the beef to the pot, browning it on all sides.
4. Once the beef is browned, pour in the coconut milk and water.
5. Add in the tamarind paste, fish sauce, and brown sugar, stirring to combine.
6. Throw in the bay leaves, cinnamon stick, star anise, and cardamom pods.
7. Bring the mixture to a gentle simmer and let it cook for 1 hour.
8. After an hour, toss in the cubed potatoes and sliced onion.
9. Allow the curry to simmer for another 30 minutes or until the potatoes are tender.
10. Adjust the flavor with more fish sauce or sugar as needed.
11. Stir in the roasted peanuts just before serving.

Tips

1. Always use full-fat coconut milk for a richer taste.
2. If Massaman curry paste is unavailable, red curry paste can be a substitute.
3. For a thicker gravy, you can reduce the water by half.
4. Removing the beef fat will result in leaner, yet just as tasty, curry.
5. Leftover curry tastes even better the next day after flavors meld further.

Serving Suggestions

Serve your Massaman beef curry hot over a bed of jasmine rice. Fresh basil or coriander leaves can add a refreshing touch. A side of cucumber salad or tangy pickles can balance the richness of the curry. And remember, the joy of Massaman beef curry is in the journey of flavors, so take your time and savor every bite.

MASSAMAN BEEF CURRY

Dive deep into the rich and aromatic world of Massaman beef curry. A fusion of flavors that promises an explosion of taste with each bite. Whether you’re a curry enthusiast or new to the scene, this Massaman beef curry will offer both comfort and an exciting culinary journey.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Nutritions

Nutrition Facts

MASSAMAN BEEF CURRY

Amount per Serving

Calories

550

% Daily Value*

Fat

 

30

g

46

%

Saturated Fat

 

18

g

113

%

Cholesterol

 

80

mg

27

%

Sodium

 

650

mg

28

%

Carbohydrates

 

40

g

13

%

Fiber

 

5

g

21

%

Sugar

 

10

g

11

%

Protein

 

32

g

64

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Beef chuck or stewing beef: 1lb 450g
• Massaman curry paste: 3 tablespoons 45ml
• Coconut milk: 14oz can 400ml
• Potatoes: 2 medium-sized cubed
• Onion: 1 large sliced
• Roasted peanuts: 1/2 cup 75g
• Fish sauce: 2 tablespoons 30ml
• Brown sugar: 1 tablespoon 15g
• Tamarind paste: 1 tablespoon 15ml
• Bay leaves: 2
• Cinnamon stick: 1
• Star anise: 2
• Cardamom pods: 4
• Oil: 2 tablespoons 30ml
• Water: 1 cup 240ml

Instructions

• Begin by heating the oil in a large pot or pan.
• Add the Massaman curry paste, stirring constantly, until aromatic.
• Introduce the beef to the pot, browning it on all sides.
• Once the beef is browned, pour in the coconut milk and water.
• Add in the tamarind paste, fish sauce, and brown sugar, stirring to combine.
• Throw in the bay leaves, cinnamon stick, star anise, and cardamom pods.
• Bring the mixture to a gentle simmer and let it cook for 1 hour.
• After an hour, toss in the cubed potatoes and sliced onion.
• Allow the curry to simmer for another 30 minutes or until the potatoes are tender.
• Adjust the flavor with more fish sauce or sugar as needed.
• Stir in the roasted peanuts just before serving.

Notes

TIPS

1. Always use full-fat coconut milk for a richer taste.
2. If Massaman curry paste is unavailable, red curry paste can be a substitute.
3. For a thicker gravy, you can reduce the water by half.
4. Removing the beef fat will result in leaner, yet just as tasty, curry.
5. Leftover curry tastes even better the next day after flavors meld further.

SERVING SUGGESTIONS

Serve your Massaman beef curry hot over a bed of jasmine rice. Fresh basil or coriander leaves can add a refreshing touch. A side of cucumber salad or tangy pickles can balance the richness of the curry. And remember, the joy of Massaman beef curry is in the journey of flavors, so take your time and savor every bite.