Massaman Curry
Embark on a culinary journey with this rich and aromatic Massaman Curry, a Thai classic that's sure to impress! Featuring tender beef simmered to perfection in creamy coconut milk infused with fragrant Massaman curry paste, cinnamon, and cardamom, this dish offers a harmonious blend of sweet, savory, and tangy flavors. Potatoes and onions add hearty texture, while roasted peanuts bring a subtle crunch to every bite. Enhanced with tamarind paste, fish sauce, and a splash of lime juice, this deeply flavorful curry is a true celebration of traditional Thai cuisine. Perfectly balanced and ideal for serving alongside steamed jasmine rice, it's a comforting and versatile recipe that guarantees to elevate your dinner table. Whether you're a fan of exotic spices or simply looking to try something new, this Massaman Curry recipe is a must-have for your collection. Keywords: Massaman Curry recipe, Thai beef curry, coconut milk curry, traditional Thai cuisine, easy curry recipe.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 3 tablespoons Massaman curry paste
- 500 grams Beef (preferably chuck or brisket), cut into 1-inch cubes
- 300 grams Potatoes, peeled and cubed
- 1 medium Onion, sliced
- 50 grams Peanuts, unsalted and roasted
- 2 tablespoons Fish sauce
- 1 tablespoon Tamarind paste
- 1 tablespoon Brown sugar
- 1 Cinnamon stick
- 4 Cardamom pods, slightly crushed
- 2 Bay leaves
- 1 tablespoon Lime juice, fresh
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the massaman curry paste and cook, stirring frequently, until the paste becomes fragrant, about 2 minutes.
Pour in half of the coconut milk and bring it to a simmer. Cook for about 5 minutes until the oil starts to separate from the milk.
Add the beef cubes to the pot, stirring to coat them with the curry mixture.
Add the cinnamon stick, cardamom pods, and bay leaves. Stir these spices into the curry.
Pour in the remaining coconut milk along with 150 ml of water. Bring to a gentle boil, then reduce the heat to low and cover the pot, allowing the beef to simmer for 60 minutes.
After 60 minutes, add the cubed potatoes, sliced onion, and peanuts to the pot. Simmer for an additional 30-45 minutes, or until the beef and potatoes are tender.
Season the curry with fish sauce, tamarind paste, brown sugar, and salt. Balance the flavors by adding lime juice at the end.
Cook for another 5 minutes to allow the flavors to meld. Taste and adjust the seasoning as preferred.
Remove the bay leaves, cinnamon stick, and cardamom pods before serving. Serve the massaman curry hot, with steamed jasmine rice.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 16.8 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
