Massaman Curry (Premade Paste)

Rich, fragrant, mildly spiced Thai beef curry using store-bought Massaman paste, slow-braised until tender.

Ingredients

• 700g beef chuck, cut into 4cm cubes
• 500ml low-sodium beef broth
• 2 bay leaves
• 60ml (¼ cup) vegetable oil
• 114g Maesri Massaman curry paste
• 2 garlic cloves, minced
• 2 tsp ginger, minced
• 1 tbsp lemongrass paste (or finely grated fresh white part)
• 400ml full-fat coconut milk (1 can)
• 1 cinnamon quill
• 1 star anise
• 1 tsp tamarind paste
• 1 tbsp fish sauce
• 1 tbsp white sugar
• 2 medium-small potatoes, peeled and cut into 2.5cm pieces
• 3 tbsp peanuts, roughly chopped

Method

1. Place beef, broth, and bay leaves in a medium saucepan. Bring to a simmer and cook for 1.5–2 hours until fork-tender. Remove beef and set aside. If more than 375ml (1.5 cups) of braising liquid remains, reduce over high heat until you reach that amount.
2. Heat oil in a large pot over medium-high heat. Add curry paste, garlic, ginger, and lemongrass. Cook for 3 minutes, stirring frequently, until fragrant and moisture has evaporated.
3. Stir in coconut milk until combined.
4. Add the reserved braising liquid, cinnamon, and star anise. Simmer for 3 minutes.
5. Stir in fish sauce, tamarind, and sugar.
6. Add potatoes and cook for 7 minutes, stirring occasionally, until tender.
7. Return beef to the pot and simmer for 2 minutes until sauce thickens slightly. Adjust seasoning to taste.
8. Serve over steamed jasmine rice, garnished with chopped peanuts.

Nutrition (per serving, approximate)

Notes

• Maesri is the recommended brand — widely available and good value. Ayam and Five Tastes are good alternatives.
• If the sauce thickens too much, thin with a splash of water.
• Stores well in the fridge for up to 3 days.

Source: https://www.recipetineats.com/massaman-curry/

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