Massaman Curry Recipe
Experience the ultimate Thai comfort food with this slow-cooked Massaman curry, featuring tender beef, velvety coconut milk, and aromatic warming spices for a rich, restaurant-quality meal.
Equipment
- Large lidded casserole dish
- Baking tray
Ingredients
- 85 g unsalted peanuts
- 400 ml can coconut milk
- 4 tbsp massaman curry paste
- 600 g stewing beef steak cut into large chunks
- 450 g waxy potatoes cut into 2.5cm chunks
- 1 onion cut into thin wedges
- 4 kaffir lime leaves
- 1 cinnamon stick
- 1 tbsp tamarind paste
- 1 tbsp palm or soft light brown sugar
- 1 tbsp fish sauce
- 1 red chilli deseeded and finely sliced
- jasmine rice to serve
Instructions
Roast and prep
- Heat oven to 200C/180C fan/gas 6, then spread the peanuts on a tray in a single layer. Roast for 5 mins until golden and fragrant, then let them cool and roughly chop.
- Reduce the oven temperature to 180C/160C fan/gas 4 to prepare for the slow braise.
The double-fat sear and curry base
- Spoon 2 tbsp of the thick coconut cream from the top of the can into a large lidded casserole dish over medium heat. Stir in the curry paste and fry for 1 min until aromatic and darker in color.
- Add the beef chunks to the dish and toss to coat thoroughly in the paste. Let the beef sear until a deep, savory crust forms on all sides.
Braise in the oven
- Pour in the remaining coconut milk and half a can of water, scraping the bottom of the pot to release the caramelized bits. Add the potatoes, onion, lime leaves, cinnamon stick, tamarind paste, sugar, fish sauce, and most of the chopped peanuts.
- Bring the mixture to a gentle simmer, cover with a lid, and transfer to the oven for 2 hours. The beef should be spoon-soft and the sauce velvety when finished.
Finish and serve
- Garnish with the sliced red chilli and the remaining roasted peanuts. Serve immediately alongside steamed jasmine rice.
Notes
Beef Selection: Choose a chuck-style cut with visible marbling to ensure the meat stays juicy and tender throughout the two-hour oven braise.
Coconut Milk Tip: For the best flavor, use full-fat coconut milk and do not shake the can. The thick cream at the top is essential for properly frying the curry paste.
Flavor Balance: If you do not have tamarind paste, substitute with lime juice and an extra pinch of brown sugar to mimic the characteristic sweet and sour profile.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore the sauce's silky texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 585kcalCarbohydrates: 38gProtein: 36gFat: 34gSaturated Fat: 19gCholesterol: 105mgSodium: 950mgPotassium: 880mgFiber: 5gSugar: 9gVitamin A: 12IUVitamin C: 18mgCalcium: 65mgIron: 7mg
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