Massaman Curry
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4 people
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Calories
905 kcal
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Course
Main Course
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Cuisine
Thai
Massaman Curry
Description
This Massaman Curry recipe uses cubed chuck beef coated with massaman curry paste and cooked alongside whole spices such as cardamom, cinnamon sticks, and star anise to create a deep aromatic base. Shallots brown in the pan add sweetness and depth to the curry. The beef simmers slowly in coconut milk and a small amount of water, which tenderizes the meat and infuses the sauce with creaminess. Medium-sized peeled potatoes and roasted peanuts are incorporated midway to absorb flavors and add texture.
The final seasoning involves fish sauce for saltiness, tamarind paste for a hint of sourness, and palm sugar providing gentle sweetness. Thai basil leaves introduce fresh herbal notes that contrast the richness. The curry is gently stewed over low heat to develop fullness without overcooking the ingredients.
This dish is suited as a main course typically served with steamed rice to complement the bold, savory, and mildly spiced sauce. The combination of spices and coconut milk renders a balanced flavor profile characteristic of Massaman curry.
The recipe suggests adjusting fish sauce seasoning to taste before the final cooking stage. Using canned coconut milk is standard, and a neutral oil helps bloom the spices and lightly brown the shallots.
Ingredients
- 1.5 lbs (750g) chuck beef or stewing beef, cubed
- 3 tablespoons massaman curry paste
- 10 cardamom seeds green
- 2 cinnamon stick
- 3 star anise
- 8 shallot peeled
- 2 cans coconut milk 5.6 fl oz each
- 1 cup water
- 2.5 tablespoons fish sauce or to taste
- 1 potato peeled and cut into chunks, medium-sized
- 0.5 tablespoon tamarind paste
- 2 tablespoons palm sugar or brown sugar
- 4 tablespoons peanuts unsalted, roasted
- 2 tablespoons neutral cooking oil generic cooking oil
- Thai basil fresh leaves
Instructions
- Coat the beef in 1 tablespoon of oil and massaman curry paste. Stir well and set aside.
- In a large pot, heat the remaining oil over medium heat. Stir-fry the cardamom, cinnamon, and star anise for 40 seconds. Then, add the whole shallots and fry until they are golden brown.
- Add the beef and brown for 1–2 minutes, stirring to mix well with the spices.
- Add 1 can of coconut milk, 2 tablespoons of fish sauce, and enough water (about 1/2 to 1 cup) to just cover the beef. Stir well and bring to a boil. Once boiling, reduce the heat to very low and cover. Gently simmer for 1 hour.
- Add the remaining can of coconut milk, the potatoes, peanuts, and half of the basil leaves. Stir well. Taste and add more fish sauce if necessary. Increase the heat to medium-low and cover. Cook for another 30 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice, and the remaining basil. Mix well and serve the curry with steamed rice.
Notes
- Use chuck or stewing beef cut into cubes for best tenderness after slow simmering.
- Adjust fish sauce for saltiness at the end according to personal preference.
- Simmer gently over low heat to allow flavors to meld without overcooking the potatoes.
- Serve hot with steamed rice to balance the rich curry sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 905 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 905kcal | 45% |
| Carbohydrates | 40g | 13% |
| Protein | 49g | 98% |
| Fat | 65g | 100% |
| Saturated Fat | 41g | 205% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 105mg | 35% |
| Sodium | 1030mg | 43% |
| Potassium | 1604mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 1784IU | 36% |
| Vitamin C | 19mg | 21% |
| Calcium | 166mg | 17% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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