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Beef Massaman Curry

Beef Massaman Curry: Comforting Flavor in Every Bite

Experience the exotic flavors of Beef Massaman Curry, a comforting dish that brings richness and depth with every bite.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Beef
Cuisine: Thai
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Massaman Paste
  • 1 red onion red onion Adds sweetness and depth to the flavor.
  • 3 pieces mild red chillies Provides mild heat; adjust based on preference.
  • 2 tsp ground coriander Contributes an earthy flavor profile.
  • 2 tsp ground cumin Adds warmth and complexity to the curry.
  • 0.5 tsp ground cinnamon Enhances sweetness and warmth.
  • 0.5 tsp white pepper Offers subtle heat and flavor depth.
  • 3 cloves garlic Imparts savory notes that elevate the dish.
  • 2 sticks lemongrass Adds a citrusy aroma.
  • 1 tsp minced fresh ginger Provides spicy warmth and a fresh kick.
  • 1 tsp shrimp paste Adds umami; omit for vegetarian version.
  • 3 tsp fish sauce Enhances umami; check for gluten-free options.
  • 1 tsp brown sugar Balances flavors with a touch of sweetness.
  • small bunch fresh coriander stalks Adds aromatic depth to the paste.
For the Curry
  • 0.5 tsp salt Enhances all flavors in the dish.
  • 2 tbsp vegetable oil Essential for cooking the beef and paste.
  • 1.5 tbsp cornflour Helps thicken the curry sauce for a luscious texture.
  • 1 kg braising beef Main protein; use cuts suitable for slow cooking.
  • 0.25 tsp salt Basic seasoning for beef.
  • 0.25 tsp black pepper Basic seasoning for beef.
  • 400 ml beef stock Base liquid; opt for gluten-free if required.
  • 400 g canned coconut milk Provides the creamy base; ensure gluten-free.
  • 500 g baby new potatoes Adds bulk and texture; halve if large.
  • 1 lime juice of lime Brightens flavors and adds a refreshing finish.

Equipment

  • Blender
  • large pot
  • measuring spoons
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. In a blender, combine the red onion, mild red chillies, ground coriander, cumin, cinnamon, white pepper, garlic, lemongrass, minced ginger, shrimp paste (if using), fish sauce, brown sugar, salt, and chopped coriander stalks. Blend until smooth, about 2-3 minutes.
  2. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Season the braising beef with salt and black pepper, and add it to the hot oil. Sear the beef for about 5-7 minutes, turning occasionally, until all sides are browned.
  3. Once the beef is seared, stir in the prepared Massaman paste thoroughly, ensuring the meat is coated well for 1-2 minutes. Then, add the beef stock and coconut milk, stirring to combine.
  4. Add the baby new potatoes, ensuring they are submerged. Cover the pot and reduce the heat to low, allowing the curry to cook for 2-3 hours.
  5. Once the beef is fork-tender, remove from heat and squeeze in the juice of lime, stirring well to incorporate.
  6. Ladle the curry into bowls and garnish with fresh coriander leaves, sliced chillies, and lime wedges. Serve hot alongside steamed rice.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Marinate the beef in the Massaman paste for at least an hour for deeper flavor. Cover the pot while cooking to retain moisture.

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