Description
Experience the rich, aromatic flavors of traditional Thai Massaman Curry, slow-cooked with tender beef chuck, fragrant spices, creamy coconut milk, and complemented by potatoes and peanuts. This hearty curry offers a perfect balance of sweet, savory, and mildly spicy notes, making it an indulgent yet comforting dish for any occasion.
Ingredients
Scale
Spice Paste Ingredients
- 1 lemongrass stalk
- 6 dried red Asian chillis (not Thai)
- 4 eschallots, peeled
- 5 cloves garlic, unpeeled
- 3 cm / 2.25″ galangal piece, peeled and cut into 3/4 cm slices
- 4 – 6 tbsp water
- 1/2 tsp ground cloves
- 3/4 tsp cumin
- 1/8 tsp ground nutmeg
- 3/4 tsp coriander
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
Main Ingredients
- 700 g / 1.4 lb beef chuck, cut into 4 cm cubes
- 500 ml / 2 cups low sodium beef broth
- 2 bay leaves
- 1/4 cup / 65 ml vegetable oil
- 400 ml / 14 oz full fat coconut milk (1 can)
- 1 cinnamon quill
- 1 star anise
- 1 tsp tamarind paste/puree
- 1 tbsp fish sauce
- 1 tbsp white sugar
- 2 medium-small potatoes, peeled and cut into 2.5 cm pieces
- 3 tbsp peanuts, roughly chopped
- Finely sliced red chilli (optional)
- Asian fried shallots (optional)
- Steamed jasmine rice, to serve
Instructions
- Prepare the spice paste: Start by trimming and slicing the lemongrass finely. Soak the dried red Asian chillis in warm water until softened. Grind the lemongrass, softened chillis, peeled eschallots, unpeeled garlic, galangal slices, cloves, cumin, nutmeg, coriander, cardamom, cinnamon, and water in a mortar and pestle or blender until a smooth paste forms.
- Brown the beef and spices: Heat the vegetable oil in a large pot over medium heat. Add the spice paste and stir-fry until fragrant, about 3-5 minutes, ensuring the paste doesn’t burn. Add the beef chuck cubes, stirring to coat them with the paste, and brown them on all sides.
- Add broth and simmer: Pour in the low sodium beef broth along with the bay leaves, cinnamon quill, and star anise. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer gently for about 1.5 to 2 hours, stirring occasionally until the beef is tender.
- Incorporate coconut milk and seasonings: Stir in the full-fat coconut milk, tamarind paste, fish sauce, and white sugar. Add the potatoes and continue cooking for another 20-30 minutes, or until the potatoes are tender and the curry has thickened slightly.
- Finish and garnish: Remove the bay leaves, cinnamon quill, and star anise. Stir in chopped peanuts for texture. Adjust seasoning as needed. Serve the Massaman curry hot, garnished with finely sliced red chilli and crunchy Asian fried shallots if desired.
- Serve: Spoon the curry over steamed jasmine rice and enjoy this rich, comforting Thai classic.
Notes
- Note 1: Lemongrass is crucial for authentic flavor; use the tender white part and discard the fibrous outer layers.
- Note 2: Use dried red Asian chillis instead of Thai chillis for the right heat and aroma.
- Note 3: Peeling eschallots ensures a smooth and balanced paste.
- Note 4: Galangal differs from ginger and imparts a citrusy flavor typical of Thai cuisine.
- Note 5: Beef chuck is ideal for slow cooking due to its marbling and tenderness when cooked long.
- Note 6: Tamarind paste adds the signature tartness; substitute with tamarind concentrate if needed.
- Note 7: Asian fried shallots add extra crunch and flavor when sprinkled on top, available in Asian markets.
