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Massaman Curry
A rich, mild Thai curry with a Persian influence — slow-cooked beef in coconut milk with potato, peanuts and warm spices.
10 min
Prep
40 min
Cook
Easy
Difficulty
11
Ingredients
7
Steps
Ingredients
Servings
- 150 gm beef (chuck or shin), cubed
- 1 tbspn massaman curry paste
- 150 ml coconut milk
- 100 ml beef stock
- 1 medium potato, peeled and cubed
- 1 small onion, quartered
- 2 tbspn roasted peanuts
- 1 tbspn fish sauce
- 1 tspn sugar
- 1 tbspn tamarind paste or 1 tspn lime juice
- 1 tbspn vegetable oil
Method
- 1
Heat the oil in a small saucepan. Fry the curry paste for .
- 2
Add the beef and fry for to coat in the paste.
- 3
Pour in the coconut milk and stock. Bring to a simmer.
- 4
Cover and cook gently for .
- 5
Add the potato and onion and cook for until the beef and potato are tender.
- 6
Stir in the fish sauce, sugar and tamarind. Taste and adjust.
- 7
Serve with rice, topped with peanuts.
Notes
- Massaman is the mildest of the Thai curries — perfect if you prefer less heat.
- Mae Ploy or Maesri massaman paste are both excellent.
- This is a forgiving curry — it improves with reheating.