A beef massaman curry is a slow cooked Thai dish that is fragrant with spices, sweet, sour and earthy but it is not too hot.
Thai Beef and Onion Curry!
When many people think of Thai Curries, we think in terms of colours. There is however a whole world of other Thai Curries out there.
This Beef Massaman recipe features flavours imported to Thailand in the middle of the 19th century.
As a result, it kind of sits on its own as a Thai curry.
Fragrant spices like Mace, Cardamom and Cloves are defining but unusual features in a Massaman Curry Paste.
They are fused with more common Thai flavours like lemongrass, shrimp paste and dried chillies.
The result is the most wonderfully warming and earthy, sweet, sour and salty dish.
Is It Worth Making My Own Curry Paste?
This is a question that realistically, only you can answer.
I am kind of biased, I personally like to make my own curry pastes. My Massaman Curry Paste Recipe is superb, but I would say that right!
They are time-consuming and can be more expensive to make than store-bought varieties.
But the upside is a vibrancy in taste and flavour that I think is missing in most store-bought pastes.
But if you want to use store-bought, knock yourself out, find a brand that you like and own it.
It really does reduce the prep time for this recipe!
Alternative Cooking Methods.
This recipe is an unashamedly long and slow recipe, it is all about letting that beef slowly break down.
This allows the ingredients to develop into a rich and complex flavour sensation.
You can hurry this recipe up in a pressure cooker if you like.
Just like the stovetop version of this recipe, I would advocate adding the potatoes and onions near the end.
The best technique I have found for the Instant Pot is to follow my instructions but use the saute mode of the IP to fry off the curry paste.
Then Cook under high pressure for 30 minutes. Then quickly release the pressure add in the new potatoes (do not par boil) and onions and cook for 4 minutes.
Finally, allow the pressure to release naturally.
And if you want to use a slow cooker, fry off the curry paste, then chuck it all in and cook on low for 8 hours!
For the best results, use the stovetop.
- 300 g Beef Shin
- 1 Tsp Cooking Oil
- 50 g Massaman Curry Paste
- 150 ml Coconut Milk
- 200 g New Potatoes
- 2.5cm Cassia Bark
- 2 Cardamom Pods
- 1 Star Anise
- 2 Tbsp Brown Sugar
- 50 g Tamarind Pulp
- 2 Tbsp Fish Sauce
- 100 g Onion
- 2 Bay Leaves
- 50 g Peanuts
- Cut the beef into 2-3cm cubes
- Heat the oil in a medium pan over a medium high heat.
- When the oil is hot add the curry paste and cook for 2-3 minutes.
- Add the beef and coconut milk and stir to combine.
- Pour over enough water to just cover the beef.
- Bring to the boil and then reduce the heat to low, add the bay leaves and a lid and simmer for 3 hours.
- 15 minutes before the three hours is up heat a pan of salted water to a boil.
- Cut the potatoes into equal sized pieces around 1.5cm.
- Add the potatoes to the salted water and cook for 10 minutes.
- Finely slice the onion into half moon shapes.
- Heat a dry frying pan over a medium high heat and toast the cardamom pods, star anise and cassia bark.
- After the beef has had its three hours add in the sliced onion, toasted spices, fish sauce, tamarind pulp, brown sugar, and par boiled potatoes.
- Cook on for another 10-12 minutes until the onions have softened.
- Add in the peanuts and allow them to warm through which should take no more than a minute.
Serve with jasmine rice and freshly chopped spring onion greens.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1005 Total Fat: 62g Saturated Fat: 28g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 140mg Sodium: 1745mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 7g Sugar: 26g Sugar Alcohols: 0g Protein: 54g