Beef massaman curry
This recipe crafts a rich and deeply flavored Beef Massaman Curry. Tender gravy beef is slow-cooked for hours with a fragrant massaman paste, creamy coconut milk, and tender potatoes. Infused with aromatic spices and balanced with sweet palm sugar, tangy lime, and savory fish sauce, it’s a comforting and authentic Thai-inspired main course, best served with steamed rice and crunchy peanuts.
Equipment
- 1 Heavy-based Pot or Dutch Oven Essential for browning beef and long, slow simmering.
- 1 Chopping Board
- 1 Sharp Chef's Knife
- 1 Measuring Cups and Spoons
- 1 Stirring Spoon or Ladle
Ingredients
Main
- 60 ml 1/4 cup peanut oil
- 1.2 kg gravy beef fat trimmed, cut into 4cm pieces
- 1 large brown onion finely chopped
- 195 g jar massaman curry paste
- 3 garlic cloves crushed
- 1 tablespoon finely grated fresh ginger
- 500 g baby Cream Delight potatoes peeled
- 375 ml 1 1/2 cups Massel beef stock
- 400 ml can coconut milk
- 270 ml can coconut cream
- 3 whole star anise
- 2 cinnamon sticks
- 3 kaffir lime leaves
- 2 tablespoons palm sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- Roasted chopped peanuts to serve
- Steamed rice to serve
Instructions
- Heat peanut oil in a large heavy-based pot or Dutch oven over high heat. Sear the trimmed and cut gravy beef in batches until browned on all sides. Remove and set aside.
- Reduce heat to medium. Add the finely chopped brown onion to the pot and cook, stirring, until softened, about 5-7 minutes.
- Stir in the massaman curry paste, crushed garlic, and grated fresh ginger. Cook for 2-3 minutes until fragrant, stirring constantly.
- Return the seared beef to the pot. Add the beef stock, coconut milk, coconut cream, whole star anise, and cinnamon sticks. Bring to a boil.
- Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally.
- Add the peeled baby Cream Delight potatoes and kaffir lime leaves to the pot. Continue to simmer, covered, for another 1.5 to 2 hours, or until the beef is very tender and the potatoes are cooked through.
- Stir in the palm sugar, lime juice, and fish sauce. Cook for 5 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if necessary, adding more palm sugar, lime juice, or fish sauce to achieve your preferred balance of sweet, sour, and savory.
- Remove the whole star anise, cinnamon sticks, and kaffir lime leaves before serving, if desired.
- Serve the beef massaman curry hot, garnished with roasted chopped peanuts and accompanied by steamed rice.
Notes
Achieving tender beef is paramount; use gravy beef or chuck, and ensure a long, slow simmer. Browning the beef first is crucial for developing deep, rich flavor. For the potatoes, add them later in the cooking process to prevent them from breaking down excessively while the beef braises. Massaman curry thrives on balance: taste and adjust the palm sugar, lime juice, and fish sauce at the end to perfect the sweet, sour, and savory notes. Consider a light toast of the star anise and cinnamon sticks before adding for enhanced aroma. Serving with toasted peanuts adds a vital textural contrast and nutty finish.