Beef massaman curry is a mild, balanced Thai curry that’s long on flavour. A little bit sweet. Salty. A little bit sour.
This isn’t red curry or green curry. It’s not your usual Thai curry. But it’s delicious. Really satisfying. Think Thai beef stew.
Beef massaman curry is the old world culinary fusion
As far as Thai curries go massaman curry is probably one of the most approachable. It has none of the fire of red or green Thai curries. The spicing is different too. Closer to Malaysian or Indian.
That’s because it’s some of the original culinary fusion. Fusion isn’t new. Not trendy. It’s been going on as long as people have been moving about the globe. This is 300 year old fusion. But once upon a time it was new.
Gotta love immigration. Some Persian merchant shows up in Thailand with some new spices. Talks to some cooks. Somebody tries it. Makes some beef massaman curry. Tells somebody else. And a classic is born.
That’s one theory anyway. Hard to say exactly what went on back then.
easy beef massaman curry
Ingredients
- 1/4 tsp cardamom seeds
- 5 cloves
- 2 2 inch pieces of cinnamon bark (cassia)
- 2 tbsp vegetable oil
- 5 tbsp massaman curry paste - store bought
- 1 14 oz can coconut milk
- 1 1/2 lbs stewing beef cut in 1 inch pieces
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 3 tbsp tamarind paste - store bought is easier
- 2 large potatoes peeled and cut into 1 inch pieces
- 1/2 cup dry roasted peanuts plus a bit extra for garnish
- red chili slices and lime to serve
Instructions
- Dry roast the cardamom seed, cloves and cinnamon bark over medium low heat until things start to smell good. Probably around 1 minute. Remove from heat. Set aside.
- Heat the vegetable oil in a pan with a cover that is large enough to hold all the ingredients. Fry the massaman curry paste, stirring constantly, until it combines with the oil. This takes 1-2 minutes.
- Add the beef and fry until no red is showing on the beef, about 3-5 minutes.
- Add the dry roasted spices, coconut milk, fish sauce, brown sugar, tamarind paste and peanuts.
- Add enough water to just cover the beef. Odds are you won’t need any at all.
- Simmer for about an hour.
- Add the potatoes and simmer until the beef and potatoes are tender. This takes about another hour.
- Garnish with peanuts and red chili slices (optional). Offer lime wedges for those that want a bit more zing. Serve with jasmine rice.
Notes
Nutrition
You don’t need to look beyond chicken 65 to find a killer appetizer for your next Indian inspired dinner party. It is just that good.
Not a huge shocker. It’s spiced, deep fried chicken bites. Not good enough? Toss those morsels of chicken with some more spice and crispy fried curry leaves.
Still not good enough? Serve it up with bits of shallot, green chili and cilantro. Still not good enough? I can’t help you. Sorry.
