Made-from-scratch Beef Massaman Curry!
Feeling inspired to make a Thai banquet?
Try addingChicken Satay Skewers,Thai Fish Cakes,Pad See Ew NoodlesorThai Fried Riceto your menu!
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Massaman Curry
Peanuts, coconut, aromatic fresh and ground spices, potatoes and fall apart beef.
Whats not to love about Massaman Curry?
Its likeall my favourite things, simmered in one pot!
And its not just me.
And that it was probably the singlemost requested recipewhen I did a recipe call out.
Weve embraced Massaman as a firm favourite and its totally worthy!
What is Massaman curry?
Massaman Curry is a bit of an outlier in Thai cuisine.
Spices such as: cumin, coriander, cloves, nutmeg, cinnamon and cardamom.
Soit tastes like a mash up between an Indian curry and Thai Curry.
And we love it!
Its not quick and easy, but its worth it!
The freshness of a made-from-scratch massaman curry paste puts store bought to shame.
Its most commonly made with beef.
PS The pieces of beef are quite large and thats the way its supposed to be.
Big, juicy, fall apart pieces of beef.yesssssss!
The aromatics
The curry paste uses fairly common Thai aromatics.
It can be found at everyday supermarkets in Australia (Coles, Woolies, Harris).
I like how the trimmings are used to flavour the beef broth in this recipe.
Then the softer inside stalk is used in the standard manner finely chopped then blitzed in the curry paste.
And for the BEST Massaman Curry paste, find the little Maesri cans.
Restaurants use it, chefs use it, and I hoard it.
And it happens to be a bargain at ~$1.50 a can.
Where to find Maesri curry paste at your local grocery store!
and here it is online inAustralia,US,Canada* andUK.
- Obscenely expensive, c’mon attempt to get to an Asian store!
Cant find it?
Use any Massaman Curry paste you’re able to find.
Making the Massaman Curry sauce and bringing it all together is relatively straight forward.
Start off bysauteing the curry pasteto bring out the flavour, add coconut milk, cinnamon and star anise.
The holy trinity of Asian cooking the perfect balance of sweet, salty and sour!
If it thickens too fast, just thin it with water.
Then lastly,plonk the beef back injust to heat through.
OMG can you imagine the smell of this, simmering away on the stove??
Well, notthatsimple to make.
But its so, so worth it!
Nagi x
PS Update: Ive since sharedLamb Shank Massaman Curry.
That too is amazing with a capital A!
Complete your meal starters!
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