Massaman Curry

A rich, fragrant Thai coconut curry with tender beef and layers of flavour, made from scratch.

Ingredients

Spice Paste

• 1 lemongrass (bottom 8 cm / 3")
• 6 dried red Asian chillies
• 4 eschalots, peeled (or 1 red onion, quartered)
• 5 cloves garlic, unpeeled
• 3 cm / 2.25″ galangal piece, peeled, cut into 0.75 cm / 0.5″ slices (or ginger + zest of 1 lime)
• 4-6 tbsp water

Spice Paste Dried Spices

• 0.5 tsp ground cloves
• 0.75 tsp cumin
• 0.125 tsp ground nutmeg
• 0.75 tsp coriander
• 0.5 tsp cardamom
• 0.5 tsp cinnamon

Beef

• 700 g (1.4 lb) beef chuck, cut into 4 cm / 2.5″ cubes
• 500 ml (2 cups) beef broth, low sodium
• 2 bay leaves

Curry Sauce

• 65 ml (0.25 cup) vegetable oil
• 400 ml (14 oz) coconut milk (full fat, 1 can)
• 1 cinnamon quill
• 1 star anise
• 1 tsp tamarind paste/puree (or 2 tsp lime juice or 1 tsp vinegar)
• 1 tbsp fish sauce
• 1 tbsp white sugar
• 2 medium-small potatoes, peeled and cut into 2.5 cm / 1″ pieces

Garnish & serving

• 3 tbsp peanuts, roughly chopped
• Finely sliced red chilli (optional)
• Asian fried shallots (optional)
• Steamed jasmine rice

Method

1. Prepare lemongrass: Remove reedy outer layers and trim lemongrass to leave the bottom 8 cm (3″). Reserve all trimmings for beef. Finely chop the white part for the paste.
2. Place beef, beef broth, and bay leaves in a medium saucepan. Ensure liquid almost covers beef; add water if needed. Add lemongrass trimmings.
3. Bring to a boil over high heat, then reduce heat and simmer gently for 1.5-2 hours until beef is fork tender.
4. Remove beef. If there is more than 1.5 cups liquid, simmer to reduce. Set liquid aside.
5. Place a heavy-based skillet over high heat until smoking (no oil). Add eschalot, garlic, and galangal to the skillet. Char them nicely, then remove (about 1.5 minutes).
6. Add dried chillies to the skillet, char for about 10 seconds on each side until charred, then remove.
7. Once cool enough to handle: Grate galangal. Peel garlic. Break chillies in half, shake out seeds, and discard.
8. Wipe the skillet clean or use a new one. Heat on medium heat, add Spice Paste Dried Spices. Toast for 30 seconds or until fragrant; do not burn. Immediately transfer to a bowl.
9. Place chillies in a food processor. Blitz until finely chopped. Add galangal, finely chopped lemongrass, the toasted Spice Paste Dried Spices, and remaining Spice Paste ingredients, starting with 4 tbsp water. Blitz until smooth, adding more water if required.
10. Place oil in a pot or large skillet over medium-high heat. Add curry paste and cook for 3 minutes until the liquid has cooked out and it’s thick and fragrant.
11. Add coconut milk, stir to incorporate. Add cinnamon, star anise, and reserved beef braising liquid. Reduce heat to medium and simmer for 3 minutes.
12. Stir in fish sauce, tamarind, and sugar. Stir well.
13. Add potatoes and cook for 7 minutes or until potatoes are tender, turning as required.
14. Add beef and simmer for 2 minutes or until sauce has reduced and thickened.
15. Adjust seasoning: saltiness with fish sauce, sour with tamarind, and sweet with sugar. The taste should be sweet, salty, and sour, with more emphasis on sweet and sour notes. Top up with a little water if the curry seems too thick.
16. Serve over jasmine rice, garnished with peanuts, plus optional crispy Asian shallots and fresh chillies.

Nutrition (per serving)

Notes

• Source: RecipeTin Eats

Tags: #recipe #beef #thai #main #slowcook #curry #weeknight