Beef Massaman Curry Recipe

Thai influenced beef massaman curry with potatoes, shallots and peanuts.

Beef Massaman Curry Recipe

A beef massaman curry is a relatively unusual Thai curry in terms of its flavourings, borrowing much from the Malay peninsula. It is fragrantly spicy but comparatively mild in terms of chilli, and it's all sorts of delicious!

Course Main Course

Cuisine Anglo Thai

Keyword beef massaman, beef massaman curry, Thai Beef Massaman, Thai beef massaman curry

Prep Time 10

Cook Time 2 10

Total Time 2 20

Servings Servings

Calories 722kcal

Author Brian Jones

Ingredients

350 g Stewing Beef 12oz (diced)
200 ml Coconut Milk ⅔ Cup + 2 tablespoon
100 g Massaman Curry Paste ⅓ Cup
¼ teaspoon Salt
1 Star Anise
4 Cardamom Pods
10 cm Cassia Bark 4"
250 ml Water 1 Cup
50 g Toasted Peanuts ⅓ Cup
35 g Tamarind Paste 25mm or 1" Cube
35 ml 2 tablespoon Boiling Water
1 tablespoon Dark Brown Sugar
2 tablespoon Fish Sauce
200 g Baby New Potatoes 1 Cup
125 g Shallots 8-10 Small
Lime Wedges (to serve)
Fresh Coriander (to serve)

Instructions

Heat a 20cm or 8" saucepan over a medium heat and pour in the coconut milk, and bring it to a boil over a medium-high heat.
Reduce the heat to medium and add the massaman curry paste, then stir and cook until the oils in the paste begin to split.
Add the salt, star anise, cardamom pods and cassia bark, followed by the beef and stir to combine.
Pour over enough water to cover the beef by around 1cm (½"), this should be around 250ml or 1 cup, stir, add a lid, reduce the heat to low and cook for 90 minutes.
Remove a little of the root from the shallots and peel them.
If your potatoes are more than a mouthful, cut them into bite-sized pieces.
Roughly chop a third of the toasted peanuts and set them aside for garnish.
Around 15 minutes before the beef has had 90 minutes, pour the boiling water over the tamarind paste, give it a little mash, then allow it to sit for 10 minutes. Give it another mash and then pass it through a fine mesh sieve.
After 90 minutes, remove the lid from the beef and stir the tamarind, dark brown sugar and fish sauce into the pot.
Add the potatoes, peanuts (not the ones you chopped), and shallots, stir again, then return the lid and cook for a final 30 minutes or until the potatoes are cooked.
Serve garnished with the chopped peanuts

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