In Thailand, massaman curry is one of the most popular dishes. Beef, coconut milk, potatoes, and peanuts are all included in this Thai-inspired curry dish. This simple recipe will let you know how to make authentic curry!
In southern Thailand, Massaman curry is famous. You can make it with a lot of different ingredients. This recipe can also be made with chicken.
This beef Massaman curry recipe does require some time to cook because you want the beef to be delicate, soft, and melt-in-your-mouth soft before serving it to your guests.
Beef marinated in the curry paste for 15 minutes, and that’s all there is to it! Before adding the steak, heat the spices in a wok or pan until fragrant. Add fish sauce, coconut milk, water, potatoes, peanuts, and palm sugar to curry sauce. When the beef is soft, the curry is ready to serve.
While handmade curry paste is preferable, store-bought curry paste works well in Thai home cooking. It’s quick and easy, and the food tastes fantastic because of it.
The curry paste I use comes in a tin can labeled “Maesri.” If you cover the curry paste in plastic wrap, you may store it in the fridge for a few weeks.
Curry paste and a variety of spices are both used in this dish.
- Green cardamom seeds
- Cinnamon sticks
- Shrimp paste
- Star anise
- Dried red chilies
What is the average number of calories in one serving?
- Each serving of this recipe contains only 389 calories.
With this recipe, what are its complementary dishes?
Steamed rice is the most ideal accompaniment to this dish. Here are my favorite Thai recipes for a nutritious and quick midweek dinner.
- Chicken and Pineapple Fried Rice
- Thai Chicken Sate with Peanut Sauce
- Thai Cucumber Salad
- Thai Fish Cake (Tod Mun Pla)
- 3 tablespoons Massaman curry paste
- 1.5 lbs cubed chuck beef or stewing beef
- 0.5 tablespoon tamarind paste
- 4 tablespoons unsalted roasted peanuts
- 2.5 tbsps. fish sauce, or to taste
- 3-star anise
- 1 medium-sized peeled potato and cut into chunks
- 1 cup water
- 8 shallots, peeled
- 10 green cardamom seeds
- 2 tablespoons palm sugar or brown sugar
- fresh Thai basil leaves
- 2 tablespoons cooking oil
- 2 cans coconut milk
- 2 cinnamon sticks
- Make a paste of massaman curry paste and 1 tablespoon of oil. Put the mixture aside.
- In a large pan, heat the oil to medium-high heat.
- Fry the spices for 40 seconds in a wok or skillet over medium-high heat. Fried shallots can be added at this point.
- For 1-2 minutes, add the steak and brown it. Make sure the spices are thoroughly combined by giving them a good stir.
- 1 can coconut milk, 2 tablespoons fish sauce, and 1/2 to 1 cup water should be added until the beef is just covered. Bring the mixture to a boil, then stir thoroughly. Once the water has come to a spot, reduce the heat to a simmer and cover the pot. Simmer for an hour on low heat.
- Toss in half of the basil leaves and the remaining coconut milk, potatoes, and peanuts. Stir thoroughly. Take a taste and, if necessary, add additional fish sauce.
- Cover the pot and turn the heat up to medium-low. Serve after another 30 minutes of cooking to ensure the potato is soft.
- Remove the curry from the heat once the potatoes are done cooking. Toss in the remaining basil and palm sugar. Serve the curry over steamed rice and garnish with fresh cilantro.