Massaman Curry Class

Massaman Curry Recipe

Gaeng Massaman

Masaman-Curry-RecipeMassaman Curry…. It’s origins lie in India but the Thais have made this their own unique Thai style, Massaman curry. You’ll find in this version has a delightful abundance of flavours all in harmony to produce a non-spicy family dining bonanza.

Thai Massaman curry traditionally uses beef or chicken and it can also be made with lamb and duck, but pork is never an option, which you’ll understand when you know it gets its name from the original Muslim Curry which requires the use of Massaman curry paste, which is rich in aromatic spices like cinnamon and cumin.

How To Make Massaman Curry

Ingredients: Serves 2 PeopleMasaman-Curry-Ingredients
400g Beef, chicken or Lamb
500ml Coconut Milk
2 tbs Massaman Curry Paste
1 Carrot
2 Potatoes
1/3 Cup Toasted Peanuts
1 tbs Fish Sauce
1 1/2 tbs Tamarind Puree
1 ts Palm Sugar (heaped)
1 ts Salt
1 1/2 ts Chicken Stock
1/2 Cup water

Preparation:
Cut beef into nice large chunks
Cut potatoes into quarters
Cut Carrot into thick chunks
Toast Peanuts prior to cooking as per our Toasted Peanuts Video Tutorial

Cooking Instructions:
Pour half of the coconut milk into a hot wok or pan, and then simmer 5-7 minutes until it reduces and cracks.
Next add the Massaman curry paste, stir and mix it into the coconut milk, stir constantly until fully dissolved. (lower the heat if it splatters too much) Carry on stirring as it reduces further, you’re looking for a grainy texture, see video tutorial.
Now add beef pieces to the curry stir continuously as you add fish sauce, chicken stock, salt and palm sugar, continue stirring until all is mixed.
Next add 1/2 cup of water and bring to boil.
Once boiling add potatoes, carrot, peanuts and the remaining coconut milk, bring back to the boil
Once boiling reduce heat to simmer for 15 minutes, cover with a lid, (allow to vent) open occasionally to stir gently.
Check at about 15 minutes for tenderness and to see if the curry sauce has thickened. Taste test at this point and adjust as required, if you need to continue cooking at this stage, remove the lid.
When the oil starts to appear on the surface, the sauce will have thickened, it’s…..
Done!

Serving Suggestion:
Serve hot with Jasmine rice. Also suggest a side dish of fresh salad, such as cabbage, crisp lettuce, cucumber and especially coriander. A nice accompaniment for Massaman curry is our Sweet and Sour Pork which will balance out your whole meal and contrast nicely with the rich and aromatic flavours of the curry.

Do you fancy something to have as a sweet contrast to Massaman curry? Try our Sweet Chicken, very nice!

More info in our Thai Food BlogMasaman Curry Recipe Review

Khwanjai’s Top Tips:
Beef: Use braising steak (UK name), someone let me know if it is a different name in your country? It’s the ideal meat for stews, goes soft when you cook it long enough.

Marinate the beef in the juice of half a lime for 20 minutes before cooking helps to tenderise and adds a hint of sour flavour.

This is a ridiculous recipe with these great chunks of beef, but that’s the Thai style, (if it’s not cooked properly it’s not easy to eat with the traditional Spoon and fork) feel free to cut your meat to the size you find manageable.

If you like more curry sauce than we made in this video? Add more coconut milk instead of the water which will give you more curry sauce at the end.

Swap beef for chicken or lamb and no need to change anything else in the recipe, I believe it’s quite nice with duck too but never tried it. Lamb is more the Indian style.

Print the recipe to make notes, more top tips in the video.

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