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Thai Massaman Curry

The Ultimate Thai Massaman Curry Recipe: A Rich and Fragrant Culinary Masterpiece

  • Author: David Andersson
  • Total Time: 1 hour 40 minutes
  • Yield: 5–6 servings 1x

Description

At its core, Thai Massaman curry is a mild-to-medium spiced curry with a rich history. The dish bridges two vibrant culinary traditions seamlessly. It combines the dry-spice heritage of Indian traders with fresh Thai herbal paste techniques. Fiery green curries rely heavily on fresh chilies and lemongrass. In contrast, this smooth version is characterized by its velvety texture and soothing warmth.

Ingredients

Scale
  • 1½ lb (700 g) beef chuck or lamb, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 3 tbsp Massaman curry paste
  • 1 can (400 ml) coconut milk
  • 1 cup (240 ml) beef or chicken stock
  • 2 medium potatoes, peeled and cubed
  • 1 medium onion, cut into wedges
  • ½ cup roasted peanuts
  • 2 tbsp fish sauce
  • 1½ tbsp brown sugar
  • 1 tbsp tamarind paste
  • 1 cinnamon stick
  • 3 cardamom pods, lightly crushed
  • 2 bay leaves
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • Salt, to taste
  • Fresh cilantro, for garnish

Instructions

  • Brown the meat: Heat the oil in a large pot over medium-high heat. Add the beef or lamb and cook until lightly browned on all sides. Remove and set aside.
  • Cook the curry paste: Reduce the heat to medium. Add the Massaman curry paste and cook for 1–2 minutes until fragrant.
  • Add coconut milk: Pour in about half of the coconut milk and stir well. Simmer for 3–4 minutes until slightly thickened.
  • Simmer the meat: Return the meat to the pot. Add the remaining coconut milk, stock, cinnamon, cardamom, bay leaves, cumin, and coriander. Bring to a gentle simmer.
  • Cook slowly: Cover and simmer for 45–60 minutes, or until the meat is tender.
  • Add vegetables: Add the potatoes and onion. Continue cooking for 20–25 minutes, until the potatoes are tender.
  • Season: Stir in the fish sauce, brown sugar, tamarind paste, and peanuts. Simmer for another 5 minutes. Taste and adjust the seasoning as needed.
  • Serve: Remove the cinnamon stick and bay leaves. Garnish with fresh cilantro and extra peanuts. Serve hot with steamed jasmine rice.

Notes

For the best flavor, let the curry simmer slowly until the meat is tender and the sauce becomes rich and creamy. You can add extra peanuts, potatoes, or a little more tamarind paste to adjust the texture and sweet-tangy flavor to your preference. Serve with steamed jasmine rice for a complete meal.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Nutrition

  • Serving Size: 1½ cups
  • Calories: 520 kcal

Keywords: authentic Massaman curry, beef Massaman curry, easy Thai curry, homemade Massaman curry

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Find it online: https://recipesmaria.com/thai-massaman-curry/