Massaman Curry
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4
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Calories
747 kcal
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Course
Main Course
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Cuisine
Thai
Massaman Curry
Description
Massaman Curry starts with a fragrant spice paste made by charring shallots, garlic, dried red chilies, and galangal before blending them with ground spices including cloves, cumin, coriander, cardamom, cinnamon, and nutmeg. Lemongrass is finely chopped for the paste, while the trimmings flavor the simmering beef. The beef chuck is simmered gently in beef broth with lemongrass trimmings until fork tender, forming a flavorful braising liquid.
The curry sauce is prepared by cooking the spice paste in oil, then adding coconut milk, cinnamon quill, star anise, tamarind paste, fish sauce, sugar, and peeled potatoes. The reduced beef braising liquid is added back to build a rich sauce. This creates a curry with a smooth texture and a gentle warmth from the spices, balanced by the creamy coconut milk and subtle tang from tamarind. The potatoes absorb the curry juices as they cook.
Massaman Curry is served hot over steamed jasmine rice and garnished with roughly chopped peanuts, fried shallots, and optional sliced red chili, adding contrasting texture and bursts of flavor. The beef’s slow cooking ensures tenderness and flavor development.
For convenience, store-bought curry paste may replace homemade, and different cuts of meat or proteins like lamb or chicken can be used with adjusted cooking times. The curry keeps well refrigerated for several days and possibly freezes well; stirring before reheating helps restore sauce consistency.
Ingredients
Spice Paste:
- 1 lemongrass (Note 1)
- 6 dried red chilli not Thai! Note 2, Asian variety
- 4 shallots peeled (Note 3
- 5 cloves garlic , unpeeled
- 3 cm / 2.25" galangal peeled, cut into 3/4 cm / 1/2" slices (Note 4, piece
- 4 - 6 tbsp water
Spice Paste Dried Spices:
- 1/2 tsp cloves ground
- 3/4 tsp cumin
- 1/8 tsp ground nutmeg
- 3/4 tsp Coriander
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
Beef:
- 700 g / 1.4lb beef chuck , cut into 4cm / 2.5" cubes (Note 5)
- 500 ml / 2 cups beef broth , low sodium
- 2 bay leaf
Curry Sauce:
- 1/4 cup / 65 ml vegetable oil
- 400 ml / 14 oz coconut milk (full fat, 1 can)
- 1 cinnamon quill form
- 1 star anise
- 1 tsp tamarind paste Note 6, or tamarind puree
- 1 tbsp fish sauce
- 1 tbsp white sugar
- 2 potatoes peeled and cut into 2.5cm / 1" pieces, medium-small size
Garnish & serving:
- 3 tbsp peanuts , roughly chopped
- red chilli optional, finely sliced
- shallots optional, Note 7, Asian style fried
- jasmine rice steamed
Instructions
Lemongrass (see video):
- Remove reedy outer layers and trim lemongrass per Note 1.
- Reserve all the trimmings (for beef). Finely chop the white part (for paste.
Beef:
- Place Beef ingredients in a medium saucepan. Liquid should almost cover beef but not completely - if not, add water.
- Add lemongrass trimmings.
- Bring to boil over high heat, then reduce heat and simmer gently for 1.5 - 2 hours until beef is fork tender.
- Remove beef. If there's much more than 1.5 cups liquid, simmer to reduce. Set liquid aside.
Char Aromatics (char = flavour!):
- Place heavy based skillet over high heat until smoking (no oil).
- Add eschalot, garlic and galangal in skillet. Get a nice char on them, then remove (~1.5 minutes).
- Add dried chillies into skillet, char 10 seconds or so on each side until charred, then remove.
- Once cool enough to handle: Grate galangal. Peel garlic. Break chillies in half, shake out seeds and discard.
Spice Paste Dried Spices:
- Wipe the skillet used above or use a clean one. Heat on medium heat, add Spice Paste Dried Spices. Toast for 30 seconds or until they start to smell fragrant - do not let them burn. Immediately transfer into bowl.
Curry Paste:
- Place chillies in food processor. (Note 8) Blitz until finely chopped.
- Add galangal, finely chopped lemongrass, the toasted Spice Paste Dried Spices, and remaining Spice Paste ingredients, starting with 4 tbsp water. Blitz until smooth - add more water if required.
Curry Sauce:
- Place oil in a pot or large skillet over medium high heat. Add curry paste and cook for 3 minutes until the liquid has cooked out and it's thick and fragrant.
- Add coconut milk, stir to incorporate.
- Add cinnamon, star anise and reserved beef braising liquid. Reduce heat to medium and simmer for 3 minutes.
- Stir in fish sauce, tamarind and sugar, stir.
- Add potatoes and cook for 7 minutes or until potatoes are tender, turning as required.
- Add beef and simmer for 2 minutes or until sauce has reduced and thickened.
- Adjust: saltiness with fish sauce, sour with tamarind and sweet with sugar. The taste should be sweet, salty and sour, with more emphasis on the sweet and sour notes. Top up with a little water if the curry seems too thick
- Serve over jasmine rice, garnished with peanuts (essential!) plus optional crispy Asian shallots and fresh chillies.
Notes
- Use Maesri brand store-bought curry paste if not making homemade; use the full can or equivalent measurement.
- Trim lemongrass to 8 cm, peel outer layers, and use the white part for paste, reserving trimmings for broth flavor.
- Asian dried red chilies provide the desired mild heat; adjust quantity based on spiciness, avoiding hotter Thai chilies unless preferred.
- Opt for beef chuck cut into large cubes to ensure tenderness through slow cooking; alternatives include brisket or gravy beef.
- Tamarind paste adds acidity; if unavailable, substitute lime juice or vinegar but expect a different flavor profile.
- Store leftover curry in the fridge for up to 3 days; stir well when reheating to redistribute oils and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Calories | 747cal | 37% |
| Carbohydrates | 27g | 9% |
| Protein | 38g | 76% |
| Fat | 56g | 86% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 103mg | 34% |
| Sodium | 951mg | 40% |
| Potassium | 1398mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 16.9mg | 19% |
| Calcium | 113mg | 11% |
| Iron | 11.2mg | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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