Massaman Curry Recipe
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 People
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Calories
723 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Massaman Curry Recipe
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This Massaman curry recipe is incredibly delicious, highly aromatic, thick, and creamy! It is easy to make and only requires a few staple ingredients to taste great.
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Ingredients
- 1 pound beef cut into chunks
- 2 medium potatoes approximately 6 ounces/ 170 grams, cut into big chunks
- 14 fluid ounces canned coconut milk
- 4 tablespoons cooking oil
- 1 bay leaf
- 5 tablespoons massaman curry paste
- 1 teaspoon tamarind paste
- 1 teaspoon palm sugar or brown sugar
- 1½ tablespoons fish sauce
- ½ teaspoon Himalayan pink salt or according to taste
- 2 ounces fried shallots/ onions
Instructions
- Boil the potatoes until they are fully cooked, drain the water and set aside.
- Leave the coconut milk can undisturbed for at least half an hour. Then, carefully open the can and try not to mix the water underneath the coconut cream.
- Use a tablespoon to scoop the coconut cream above. Place 4 tablespoons of coconut cream in the cooking pan together with 1 bay leaf and 5 tablespoons of Massaman curry paste. Fry and stir at medium heat until the spices release their aroma. The paste will slightly turn brown, and the oil will separate on the edges.
- Add the beef to the sauce, along with potatoes, 1 teaspoon of tamarind paste, 1 teaspoon of palm sugar, and 1½ tablespoons of fish sauce, ½ teaspoon of salt, and stir fry until the meat turns brown and is covered with spices.
- Then add ½ cup/ 125 ml of water, stir, and let it cook until the meat is cooked. It takes approximately 5 minutes.
- Pour in the rest of the coconut milk and stir. Check the taste and add salt or anything else if needed. Put the pan lid on, let it cook, and simmer. Check and stir every now and again. About 5 minutes before the curry is done, add the potatoes in and let everything cook again. Your curry is ready when the meat is tender and the gravy is shiny with oil separated from the edges.
- Sprinkle the fried onions before serving.
Notes
- You can use any type of meat you prefer, although chuck beef, and brisket are popular choices as they have a bit of fat and ideal for slow cooking.
- Choose waxy potatoes so that they won’t crumble. Red potatoes and new potatoes are the best choices.
- The cooking time may vary depending on your meat quality.
Nutrition Information
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Calories
723kcal
(36%)
Carbohydrates
34g
(11%)
Protein
30g
(60%)
Fat
53g
(82%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
70mg
(23%)
Sodium
1027mg
(43%)
Potassium
1138mg
(33%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2958IU
(59%)
Vitamin C
26mg
(29%)
Calcium
82mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 723 kcal
% Daily Value*
| Calories | 723kcal | 36% |
| Carbohydrates | 34g | 11% |
| Protein | 30g | 60% |
| Fat | 53g | 82% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 70mg | 23% |
| Sodium | 1027mg | 43% |
| Potassium | 1138mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2958IU | 59% |
| Vitamin C | 26mg | 29% |
| Calcium | 82mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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