Massaman Curry with Beef Recipe

Massaman Curry with Beef

You should try this Thai Massaman Beef Curry. It's like a delicious Thai-styled beef stew that's loaded with chunks of juicy beef and soft potatoes in a rich, sweet and creamy coconut soup. Kaeng Matsaman Curry (แกงมัสมั่น) is distinctly different in flavor from other red curries. It's not spicy (hot). You'll taste the subtle flavors of star anise, cardamom, cinnamon, cloves, pepper, and tamarind.

Yield: 2 - 3 servings
Prep time: 15 Minutes
Cooking time: 1 Hour, 20 Minutes
Ready in: 2 Hours

Ingredients:

  • 1 pound Beef Chuck Steak
    (ut into 2 inch cubes)
  • 2 Cups Coconut Milk
    (divided into 2 portions)
  • 4 Potatoes
    (medium potatoes, peeled and cut into 2 inch pieces)
  • 1 Brown or Yellow Onion
    (large onion, sliced into small wedges)
  • 1/2 cup Peanuts
    (raw peanuts, toasted until browned a little)
  • 3 - 4 Tablespoons Massaman Curry Paste
    (packaged, or homemade)
  • 3 - 4 Tablespoons Coconut Sugar
  • 2 teaspoons Tamarind paste
  • 1 stick Cinnamon
  • 1 Bay leaf
    (2 if they are small)
  • 1 1/2 teaspoons Lime juice
  • 1 1/2 teaspoons Orange juice
  • 2 Kaffir Lime leaves
    (thinly sliced to use as garnish)
  • 1 Thai Long Chili
    (mild red chili, slivered to use as a garnish)


Basic Directions:

1) Add 1 cup of coconut milk to a hot wok and bring it to a boil. Add the curry paste, stirring it in well. Let it fry for about 2 or 3 minutes.

2) When the oils in the curry and coconut are bubbling and separate from the spices, add the beef to the pan and stir into the spices until it is well coated. Fry on all sides until the chunks are well seal and lightly browned.

3) Add the second cup of coconut milk, stir in well, and let it get hot again.

4) Add 2 cups of water, stir in well, and let it come to a nice boil. Then add the potatoes, onion, peanuts, cinnamon stick, and bay leaf. Simmer, covered, for about an hour.

5) Add the sugar and citrus juices. Stir well until the sugar all melts. Next, season to taste by adding small amounts of tamarind pulp until the flavor is a nice balance of sweet and just a little sour.

6) Remove from the heat and let stand for 15 minutes before serving.

For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=25