1/2 Photos of Thai Beef Massaman Curry
1 hr 45 mins
1 hr 30 mins
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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Units: US | Metric
- 600 g beef (brisket, gravy beef, or shank)
- cooking spray
- 1 large onion, sliced
- 400 g coconut milk, settled- don't shake
- 6 tablespoons massaman curry paste (bought or made)
- 500 ml water
- 2 cinnamon sticks
- 2 bay leaves
- 3 waxy potatoes, peeled and diced in 2-3cm cubes
- 1 -2 tablespoon fish sauce
- 1 tablespoon grated palm sugar
- 1 tablespoon tamarind paste or 1 tablespoon lemon juice
- 2 tablespoons roasted peanuts, crushed
- 3 sprigs coriander, chopped
- 1Trim meat of excess fat and sinew and cut into 2-3cm cubes.
- 2Heat the oil in a heavy-based pot and fry the onion until brown.
- 3Add the meat, season and continue to brown all over.
- 4From top of the coconut milk tin, scoop out the thick cream and add to the pot.
- 5Add curry paste, lower the heat and cook gently for about 5 minutes.
- 6Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
- 7Add 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.
- 8Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
- 9Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
- 11Shaving 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.
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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
- Total Fat 49.7 g
- Saturated Fat 29.4 g
- Cholesterol 32.7 mg
- Sodium 452.5 mg
- Total Carbohydrate 45.7 g
- Dietary Fiber 8.0 g
- Sugars 7.7 g
- Protein 11.5 g