Massaman Curry
แกงมัสมั่น
A mild, rich coconut curry with potatoes, peanuts, and warm spices. Good with beef or chicken.
Serves 4
Prep 15 min
Cook 1 hr 10 min
Ingredients
- 1.5 lb beef chuck, cut in 1.5-inch cubes
- 1 can (13.5 oz) coconut milk
- 3 tablespoons massaman curry paste
- 2 cups water
- 2 potatoes, peeled and cut in chunks
- 1 onion, cut in wedges
- 1/4 cup roasted peanuts
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons tamarind paste
- 2 bay leaves
- 1 cinnamon stick
Steps
Step 1. Scoop the thick cream from the top of the coconut milk into a pot over medium heat. Fry the curry paste in it for 3 minutes until fragrant.
Step 2. Add the beef and stir to coat. Add the remaining coconut milk, water, bay leaves, and cinnamon.
Step 3. Simmer, covered, for 45 minutes, until the beef is nearly tender.
Step 4. Add the potatoes and onion and cook for 20 minutes more, until the potatoes are soft and the beef is cooked through and tender.
Step 5. Stir in the peanuts, fish sauce, sugar, and tamarind. Taste and adjust. Serve with rice.
Where this recipe comes from
Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.