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Massaman Curry

Serves 4 to 6 Entree meat

Massaman Curry

Massaman Curry finds its roots in the southern Thai Muslim community, where family recipes are passed down through generations. It is a dish steeped in tradition, often prepared for special occasions or family gatherings. This home-style version captures the essence of how it's truly enjoyed—salt judged by hand and fat used with a generous touch, bringing warmth and comfort to the table.

Rich and aromatic, Massaman Curry weaves together the creaminess of coconut milk with the subtle heat of curry paste. Tender beef, softened potatoes, and sweet onion meld into a harmonious blend, punctuated by the tang of tamarind and the umami of fish sauce. Finished with a sprinkle of roasted peanuts, each bite offers a balance of savory, sweet, and spicy notes, inviting diners to savor its complexity.

Ingredients

  • 700 gbeef chuck — cubed
  • 3 tbspmassaman curry paste
  • 400 mlcoconut milk
  • 2 tbspfish sauce
  • 1 tbsptamarind paste
  • 2potatoes
  • 1onion
  • to finishroasted peanuts
  • to tastefine sea salt

Method

  1. Cut the 700 g beef chuck into bite-sized cubes. Season the meat generously with fine sea salt, ensuring each piece is well-coated. This will help enhance the flavor of the beef as it cooks and draws out moisture for a better sear.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil shimmers, add the seasoned beef cubes in batches, ensuring not to overcrowd the pot. Brown each piece on all sides until a deep, rich color develops, which should take about 3-4 minutes per side. Remove the browned beef and set aside.
  3. Reduce the heat to medium and add 3 tablespoons of massaman curry paste to the same pot. Stir the paste continuously for about 2 minutes, allowing it to release its aromatic oils and deepen in color. This step is crucial for developing the curry's base flavor.
  4. Pour in 400 ml of coconut milk, stirring to combine with the curry paste. Scrape the bottom of the pot to incorporate any browned bits left from the beef, which adds depth to the sauce. Return the browned beef to the pot, ensuring it's submerged in the coconut milk mixture.
  5. Peel and cut 2 potatoes into large chunks and slice 1 onion into wedges. Add these to the pot, stirring gently to distribute them evenly among the beef. The potatoes will absorb the curry flavors and help thicken the sauce as they cook.
  6. Add 2 tablespoons of fish sauce and 1 tablespoon of tamarind paste to the pot, stirring to combine. Cover the pot with a lid and reduce the heat to low, allowing the curry to simmer gently. Cook for about 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through, breaking easily with a fork.
  7. Once the beef is tender, taste the curry and adjust the seasoning with additional fine sea salt if needed. The sauce should be rich, slightly tangy, and well-balanced. Serve the Massaman Curry hot, garnished with a handful of roasted peanuts for added texture and flavor. Accompany with steamed jasmine rice or warm bread for a complete meal.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

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