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    You are in: Home / Recipes / Thai Beef Massaman Curry Recipe
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    Thai Beef Massaman Curry

    Thai Beef Massaman Curry. Photo by I'mPat

    1/2 Photos of Thai Beef Massaman Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Chickee's Note:

    This recipe is from Brigitte Hafner. When I made it I found I had to add quite a bit of water in the last 15 minutes to stop it getting too dry, just keep an eye on it and stir frequently. I used rump steak as that was all I had, but I marinaded it for 24 hours in a tenderising marinade and it was absolutely amazing. I made this in a nonstick wok so you may like to use more oil if you don't have one of these. Also, I used pre-cooked potatoes to make it a little faster and just reheated them in the curry (but they would taste nicer cooked in).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim meat of excess fat and sinew and cut into 2-3cm cubes.
    2. 2
      Heat the oil in a heavy-based pot and fry the onion until brown.
    3. 3
      Add the meat, season and continue to brown all over.
    4. 4
      From top of the coconut milk tin, scoop out the thick cream and add to the pot.
    5. 5
      Add curry paste, lower the heat and cook gently for about 5 minutes.
    6. 6
      Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
    7. 7
      Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
    8. 8
      Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
    9. 9
      Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
    10. 10
      ---TIP---.
    11. 11
      Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.

    Ratings & Reviews:

    • on August 08, 2009

      45

      Very mixed reactions to this where I really enjoyed though we thought it was a bit watery but then my coconut milk had no cream in it which may have effected that factor but I did use twice as much meat (gravy/shin beef) and simmered for 1 1/4 hours and then added the potatoes for the last 3/4 of an hour, the DH at first sight thought that potatoes would not be cooked but they were beautifully tender as was the meat, I think if making again I would do the last 3/4 hours with the lid off to give thickness to the sauce. Thank you Chickee, made for Aussie/Kiwi Swap #31 August 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2009

      55

      This was so, so good. Made it for a thai-style dinner party and my friends loved it...there wasn't a scrap left. I had to add water during cooking. Will add lime leaves next time (thanks JustJanS) as it would give the super rich flavours a gentle lift.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2009

      55

      This was soooo good thanks Chickee. I planned to make my curry paste, but after a bad sleep last night couldn't get enthusiastic about it. I bought a Valcom brand one instead. The instructions on it said 4 tablespoons of paste to one can of milk, but I thought to myself, I'll go with Chickee's instructions and I'm so glad I did. It is a mild paste and I think less would have made the dish lack flavour (which it certainly did not!). The recipe for paste I planned to use had lime leaves in it, so I added two finely shredded to the curry-otherwise no alterations to your recipe. I had to remove the lid for about the last 15 minutes as it was too wet and runny-funny yours needed extra water! I had everything except the meat (I used gravy beef) and the paste on hand, so a good pantry meal for us.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Thai Beef Massaman Curry

    Serving Size: 1 (322 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 648.0
     
    Calories from Fat 447
    69%
    Total Fat 49.7 g
    76%
    Saturated Fat 29.4 g
    147%
    Cholesterol 32.7 mg
    10%
    Sodium 452.5 mg
    18%
    Total Carbohydrate 45.7 g
    15%
    Dietary Fiber 8.0 g
    32%
    Sugars 7.7 g
    31%
    Protein 11.5 g
    23%

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