It’s hard to beat a good Beef Massaman!
Beef Massaman curry is believed to have been brought to Thailand by Persian sea merchants and judging from the spices used, it most likely was.
You can see the Indian and Persian influences in the choice of spices like cinnamon, cardamom and cloves which aren’t seen in many Thai curries.
You don’t want to rush this one! The meat is cooked when it’s cooked. So low and slow is the rule.
Getting this Beef Massaman right…
The secret to perfection is making homemade Beef Massaman paste.
I make my own massaman curry paste which really adds an authentic and delicious flavour to the curry. Massaman curry paste is now readily available at most supermarkets so you could just buy some but the end result won’t be as good.
Still go for it though. There are some good quality massaman curry pastes out there. I like this one.
You can cook the meat and potatoes ahead of time.
This ensure you get a delicious stock to use in your curries and that the meat and potatoes are cooked to perfection.
This can be done a day or two ahead of serving.
You can also make your Massaman curry paste a couple of days in advance.
Step by step cooking…
Love Thai food? Try some of these delicious recipes!
- 700g (1lb 9oz) stewing beef
- 2 potatoes, peeled and cut into
- bite-size pieces
- 2 tbsp rapeseed (canola) oil
- 1⁄2 red onion, quartered
- Handful of roasted peanuts
- 1 batch of massaman curry paste
- 400ml (13⁄4 cups) thick coconut
- 1 tbsp palm sugar
- 1 tsp tamarind paste
- 3 tbsp Thai fish sauce
- Salt, to taste
- Thai holy basil, to garnish
- Place the beef in a saucepan and pour 500ml (2 cups) of water over it. Bring to a simmer and cook for 11⁄2–2 hours until the meat is really tender. You will probably need to add more water but only add just enough to cover. You want the stock to be really flavourful from the beef.
- When the meat is almost tender enough to eat, stir in the potatoes and cook until fork tender.
- While the meat is cooking, you can start making the curry. In
a wok or large frying pan, heat the oil over a medium–high heat. When it begins to shimmer, add the onion and peanuts. Fry for about 3 minutes, then add the curry paste. Stir well to combine with the oil and onions.
- Now add the coconut milk, sugar and tamarind paste, followed by the beef, potatoes, about 250ml (1 cup) of the cooking liquid and the fish sauce. Simmer for about 10 minutes to thicken.
- Taste and adjust the seasoning, adding salt to taste. Garnish with a few leaves of holy basil and serve.
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