Before you read through my beef massaman curry recipe, you might like to watch this video.
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.
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 don’t want to rush this one! The meat is cooked when it’s cooked. So low and slow is the rule.
- 700g (1¾ lbs.) stewing beef
- 500ml (2 cups) water plus more as required
- 2 potatoes - peeled and cut into bit sized pieces
- 2 tbsp coconut oil
- ½ red onion - quartered
- 1 handful of roasted peanuts
- 1 batch homemade Massaman curry paste or shop bought
- 400ml (1½ cups) thick coconut milk
- 1 tsp tamarind concentrate
- Salt to taste
- Place the beef in a saucepan and pour the water over it. Bring to a simmer and cook for 1½ to 2 hours until the meat is really tender. You will probably need to add more water but only add just enough to cover. We 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 coconut oil over medium high heat. When it begins to shimmer, add the onion and peanuts. Fry for about 3 minutes and then add the massaman curry paste. Stir well to combine in the oil.
- Now add the coconut milk and the tamarind concentrate, followed by the beef, potatoes and about 250ml (1 cup) of the cooking stock. Simmer for about 10 minutes to thicken.
- Season with salt to taste to serve.
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