Thailand / Main
Massaman curry
A mild curry of beef, potato and peanuts, built on spices of the Muslim tradition.
Ingredients
- Beef, in large pieces900 g
- Massaman curry paste5 tbsp
- Coconut milk800 ml
- Potatoes500 g
- Onions2
- Roasted peanuts100 g
- Tamarind paste3 tbsp
- Palm sugar3 tbsp
- Fish sauce3 tbsp
- Cinnamon stick1
- Cardamom pods4
- Bay leaves2
- Jasmine rice, to serve400 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Heat the thick part of the coconut milk without stirring until the oil separates.
Fry the massaman paste in that oil for four minutes, until it darkens and smells right.
Add the beef and turn it in the paste, then add the cinnamon, cardamom and bay.
Add the rest of the coconut milk and stew gently for an hour, until the meat is tender.
Add the potato and onion in large pieces and cook twenty minutes more.
Stir in the tamarind, palm sugar and fish sauce and taste: it should read sweet, sour and salty at once.
Add the peanuts, warm them five minutes and serve with jasmine rice.
