|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 20g||101%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Thai Massaman Beef Curry recipe is sumptuous and very flavorful. It's a homemade recipe with no need for any store-bought curry paste or powder. The ingredient list may seem long, but the sauce is quite easy to make. Just toss all sauce ingredients into the curry pot as you prepare them, and simmer together with the meat.
Note that lamb and chicken are often traditionally substituted for beef and that all types of meat make for a delicious Massaman curry. Bay leaves are normally used in Massaman curry rather than the harder-to-find makrut lime leaves seen in many Thai curry dishes. Other vegetables that are good in this curry include eggplant, green beans, and tomato.
- 2 1/2 cups good-quality chicken or beef stock
- 1 to 2 pounds beef (lamb or chicken can also be used), cut into cubes or thin pieces
- 1/3 cup diced onion
- 3 bay leaves
- 1 to 2 potatoes, sliced into chunks
- A handful of fresh coriander (cilantro) or basil
- Curry sauce:
- 1 thumb-piece ginger, grated
- 4 to 5 cloves garlic
- 1 stalk lemongrass, minced (upper pieces reserved), or 2 to 3 tablespoons frozen prepared lemongrass
- 1 red chili, sliced, or 1/2 to 3/4 teaspoon chili flakes or cayenne pepper
- 1/4 cup chopped peanuts or cashews, plus extra for garnish if desired
- 1 teaspoon ground coriander
- 1 teaspoon cumin seed
- 1/2 teaspoon white pepper
- 1 teaspoon turmeric
- 1/8 teaspoon cardamon
- 1 teaspoon tamarind, or 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 3/4 teaspoon shrimp paste (available by the jar at Asian stores)
- 2 tablespoons fish sauce
- One 14 ounces/400 milliliter can coconut milk (not light)
Tip: In this recipe, the meat has been pre-boiled for more tenderness—it takes longer, but the resulting taste is worth it. If you're in a hurry, you can easily cut back on this step. If simmering meat 30 minutes or less, leave off the lid or reduce stock to 2 cups.
Place stock in a large pot over high heat. Add the meat, onion and bay leaves. If using fresh lemongrass, add the upper leftover stalk pieces.
Bring to a boil, reduce heat to low to a simmer. Cover or partially cover with a lid and simmer 40 minutes to 1 hour and 20 minutes, stirring occasionally, until meat is tender or near-tender.
Add all curry sauce ingredients, stirring with each addition. If desired, hold back a few tablespoons of the coconut milk for serving.
Add the potatoes. Return to a boil, then continue simmering 30 more minutes or until potatoes are tender, stirring occasionally.
Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk (regular dairy cream or milk will work too).
Transfer to a serving bowl, or spoon onto individual plates or bowls. Top with fresh coriander or basil plus some additional nuts if desired. Drizzle over reserved coconut milk (if desired), and serve with Thai jasmine rice.