Thai Massaman Beef Curry

View my step-by-step video

 

 

 

 

 

 

 

My obsession with Thai food is fairly recent but pretty intense. I always loved Chinese food, but Thai food combines ingredients like Coconut milk and spices like Cumin and Coriander which are very popular in Indian cuisine as well. I started mastering the basics like red and green curry and moved on to Massaman & Panang. Each spice base has someone the same ingredients but are very distinct in their taste.

 

The Massaman curry base is very unique – spices like fennel, cumin, coriander, cloves, cardamoms, cinnamon and black peppercorns are pounder together with the usual suspects, red chillies, shallots, lemongrass, ginger and galangal. And of course it’s finished off with fish sauce and shrimp paste. If you like to make a vegetarian or vegan version of the paste substitute light soya and spicy bean paste for the fish sauce and shrimp paste. I’ve used this to make a delicious Thai Massaman Noodle Salad and in a Peanut sauce and now I’m going to simmer chunks of meat in this blend of spices and creamy Coconut milk. This curry is hearty, cooked together with potatoes, studded with peanuts and served with some Jasmine rice, you gotta try it.

Thai Massaman Beef Curry

Ingredients

  • 2 lbs Beef cut into small cubes
  • 400 ml Coconut Milk (full fat is better)
  • 2 tbsps Massaman Curry paste
  • ¼ cup roasted Peanuts
  • 3-4 Bay leaves
  • 1 tbsp Tamarind paste
  • 1 tbsp Palm sugar
  • 1 or more tbsp fish sauce
  • 1 cup potatoes cubed
  • ½ cup onions cut in small quarters
  • Juice of ½ Lime
  • 2-3 tbsps chopped Coriander
  • 1 small red Chilli – 1 tsp finely chopped

Instructions

  1. In a wok heat up about 100 m of the coconut milk and heat it the oil separates from the solids
  2. Add the Massaman curry paste and mix with the separated Coconut Milk
  3. Add the Beef cubes and saute
  4. Add the rest of the Coconut milk
  5. Add the roasted Peanuts
  6. Add 1 tbsp Tamarind paste
  7. Add the Bay leaves and Palm sugar
  8. Add the Fish sauce and mix
  9. Add the cubed Potatoes and the quartered Onions
  10. Cook this low and slow for 40 – 60 mins
  11. Add additional Fish sauce if required
  12. Add the finely chopped red Chilli
  13. Add the Lime juice and fresh Coriander
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