Authentic Beef Massaman Curry
An authentic beef Massaman curry from Southern Thailand is one of our favourite Thai curries. It’s the richness and earthiness of the Massaman curry that makes it the most moreish of Thai curries. The prep list is long and the cooking time requires the patience of a saint, but it’s by far the most rewarding Thai curry to make. The recipe is in three stages with three sets of ingredients and instructions; the curry paste, the curry base and final steps for bringing the curry together. Adapted from an original recipe by chef Ian Kittichai.
Servings: 8
Calories: 406kcal
Equipment
- Mortar and Pestle
- Food Processor
- 10 Inch Hybrid Nonstick Frying Pan
- Saucepan
Ingredients
Ingredients for the curry paste
- 6 g coriander seeds
- 6 g cumin seeds
- 15 g coarse sea salt
- 1.5 g white peppercorns
- 30 g dried red finger chilli peppers
- 120 g lemongrass finely sliced
- 120 g shallots finely chopped
- 30 g garlic cloves
- 15 g galangal finely sliced
- 3 g kaffir lime zest grated
- 1 g kaffir lime leaves finely chopped
- 20 g Thai shrimp paste
- 6 g coriander root
- 1 g white cardamom
- 3 g cinnamon sticks
- 1 g cloves
- 30 ml vegetable oil
- 0.7 g nutmeg grated
Ingredients for the curry base
- 120 g Massaman curry paste nam phrik kaeng Massaman, see above ingredients
- 100 ml vegetable oil
- 1 litre coconut milk
- 250 ml water
- 80 g palm sugar
- 30 ml tamarind juice the original recipe calls for 300ml but we suggest starting with 30mls
- 15 ml fish sauce the original recipe calls for 150ml but we suggest starting with 15mls
- 20 Thai cardamom whole
- 20 g cinnamon sticks whole
Ingredients for the final curry
- 800 g beef shank or flank
- 30 ml vegetable oil
- 100 g potatoes cubed and roasted or deep fried
- 50 g small shallots whole, peeled and roasted or deep fried
- 2 g coriander sprigs
- 2 tbsp peanuts pan-roasted, crushed a little
Instructions
Instructions for the curry paste
- In a dry pan, combine the coriander seeds, cumin seeds, white cardamom, cinnamon, cloves, white peppercorns, dried red finger chilli peppers and coarse sea salt and cook over moderate heat until the chillis brown. Place the spices in a mortar and finely grind or use a food processor and blend until smooth.
- Wrap the Thai shrimp paste in a section of banana leaf (or foil) and roast the parcel in a frying pan for one minute on each side. Remove shrimp paste from the parcel and set aside.
- Pour oil in a pan and sauté shallots, garlic cloves, galangal, lemongrass, kaffir lime leaves and shrimp paste until slightly browned. Remove the mixture from the heat.
- When cool, place in a mortar with the ground spices, and add the nutmeg, coriander roots and lime zest and finely grind or use a food processor and blend until smooth.
Instructions for the curry base
- In a saucepan, heat the Massaman curry paste and oil over high heat.
- Add coconut milk and water and cook until boiling.
- Reduce to medium heat, stir in palm sugar, tamarind juice, fish sauce, Thai cardamom and cinnamon sticks.
Instructions for the final curry
- In a hot pan, add oil and sear off the beef pieces.
- In a pan, bring the Massaman curry to a boil.
- Add beef to the curry and cook for two hours at a simmer.
- The beef should be tender enough to pull apart with a fork, if not keep cooking it until it is.
- When the beef is ready, add in the potatoes and small shallots. Remove from heat, garnish with coriander sprigs and sprinkle on pan-roasted peanuts.
- Serve with steamed jasmine rice on the side.
Notes
Note that this curry can be stored in an airtight container in the refrigerator for up to five days.