It doesn’t get higher than beef Massaman curry constructed from scratch! I slow-cook this wealthy, aromatic Thai curry with juicy beef chunks, potatoes, smoky chilies, and coconut milk till the meat is fall-apart-tender and the sauce is wealthy and flavorful.
This Massaman curry is perhaps a few of my greatest work. It’s a wealthy, flavorful, Thai coconut curry brimming with fragrant spices, tender, fall-apart beef chunks, and smoky chili warmth that will get softened by the coconut milk. After all, in true Massaman type, I couldn’t neglect a sprinkle of crunchy roasted peanuts and cilantro for garnish. Piled over rice, it was love at first chew. This curry takes a little bit of time to make but it surely’s the right dish for a Sunday afternoon. The hassle is SO price it!
Why I Love This Curry Recipe
- All the flavour. Curry is without doubt one of the first issues to come back to thoughts after I consider BIG taste. This Massaman curry recipe has loads of it, infused in each saucy chew. It’s mildly spicy (however straightforward to adapt), savory-sweet, and full of umami. The meat and potatoes soak that each one up. Too good!
- Simple elements. My do-it-yourself Massaman curry paste makes use of lots of pantry spices you’ll acknowledge, plus a couple of easy-to-find extras that the majority grocery shops have within the worldwide meals aisle. I wished a recipe that recreated the daring flavors I like with out going wild with unique elements.
- Low and sluggish. There’s some prep concerned in making the curry paste and getting the elements cubed, chopped, and diced, however this recipe turns into fairly hands-off as soon as the cooking begins. I cook dinner this low and sluggish to carry out all the flavour, so a lot of the work will get left to my stovetop.
What Goes In Massaman Curry?
Massaman curry is a aromatic, wealthy, and barely spicy mash-up of Thai and Indian-style curries, so the elements mirror just a little little bit of each. It makes use of well-liked Indian spices like cumin, coriander, cinnamon, and cloves, with Malay influences within the Thai red-style curry paste.
Beneath is an summary of the elements on this Massaman curry with some notes and substitutions. You’ll want to scroll to the recipe card for a printable listing with the quantities.
Massaman Curry Paste
- Spices – You’ll want floor cumin, white pepper (or black pepper in a pinch), ginger, cardamom, cloves, and cinnamon.
- Chilies – I exploit Fresno chilies since they’re straightforward to search out within the US. Good substitutes for Fresno chilies are jalapeño or chipotle peppers, which each have the smokiness we’re after. I like to recommend seeding the peppers to take the warmth off just a little.
- Lemongrass Paste – You’ll discover this within the worldwide meals aisle close to different Asian cooking elements. Recent lemongrass is kind of robust, but when you will discover some, you may grind it right into a paste your self.
- Garlic – Recent cloves, please!
- Crimson Onion – One other delicate onion may also work right here, like yellow onion or candy Vidalia onion. Cube it up finely.
- Cilantro – Simply the stems! Cilantro stems add texture, plus they’re packed stuffed with taste. When you don’t have cilantro, parsley stems or Thai basil stems will work, too.
- Miso Paste – Additionally discovered within the worldwide meals aisle. Miso is a thick paste constructed from fermented soybeans. It’s the key to a great deal of umami taste in recipes like my Japanese pork katsu.
- Brown Sugar – Granulated sugar or one other sweetener, like honey or agave, would work right here, too.
- Lime Juice – Freshly squeezed lime juice is greatest, however bottled is ok in a pinch.
Curry Elements
- Beef Chuck – Reduce into cubes. Different good slow-cooking cuts for curry are beef shanks (like what you’d use for osso buco), tri-tip, or quick ribs.
- Cornstarch – We’re going to “velvet” the meat cubes earlier than we cook dinner them. Velveting means coating the meat in cornstarch, which helps tenderize the meat. It’s a simple trick utilized by Asian eating places that makes the meat on this curry further juicy and tender.
- Vegetable Oil – Canola oil or avocado oil are good selections.
- Coconut Milk – You’ll need to use a can of full-fat coconut milk, or coconut cream, which is able to yield a thicker curry. Simply just remember to don’t purchase cream of coconut, which is VERY candy and received’t work right here.
- Onion – Thinly sliced.
- Potatoes – I like a small, tender selection, like child gold potatoes. I’d suggest any potato that’s waxy, and never starchy.
- Peanuts – Roasted peanuts are a signature ingredient in Massaman curries. They add further richness and scrumptious crunch! Clearly, be at liberty to skip them when you’re nut-free.
Do I Should Use Beef?
Gradual-cooking beef is the most typical alternative for Massaman curry, however you may make it with nearly any protein. The simmering technique is straightforward to adapt to leaner cuts and proteins like rooster, which cook dinner quicker. When you’d favor a rooster curry, think about using the cooking directions for my rooster rogan josh as a reference.
To make a vegetarian Massaman curry as an alternative, pass over the meat and substitute it with further potatoes, or different slow-cooking greens like butternut and carrots. You may bulk up the protein with add-ins like chickpeas, too.
Make Massaman Curry Paste
The bottom of many curries begins with a aromatic paste made by mixing spices and aromatics. When you’ve gathered your elements, the paste comes collectively shortly within the blender:
- Mix. Add your entire curry paste elements to a blender or meals processor. When you’re old fashioned, you too can get out your pestle and mortar for this.
- Mix. Mix or grind the elements to kind a easy paste. If the combination wants just a little assist coming collectively, you may add a spoonful of water as wanted.
You too can make this Massaman curry with store-bought curry paste. It received’t have fairly the identical freshness and taste, but it surely’ll do in a pinch. Seek advice from the instructions on the package deal in case it’s essential to add your store-bought paste at a unique level within the cooking course of.
Making the Massaman Curry
Are you drooling but? As a result of I’m. Along with your curry paste set to go, it’s time to get this curry saucy and simmering. Comply with the steps right here, and scroll to the printable recipe card for particulars.
- Make the curry paste. See above. I generally double the recipe and retailer the extras in a tight-lidded jar. Home made curry paste lasts as much as 4 weeks within the fridge, or 3 months within the freezer!
- Put together the meat. In the meantime, you’ll velvet the meat in a bowl with cornstarch, salt, and pepper. Afterward, sear the meat cubes over medium-high warmth till they’re good and caramelized.
- Mix and cook dinner. Add your coconut milk, curry paste, and beef broth to the pot and provides {that a} good stir. Decrease the warmth and add the onion. Then, let the curry simmer, lined, for two hours.
- Add the potatoes. Lastly, add your potatoes within the final 25 minutes in order that they’ll cook dinner by means of.
- Serve. Serve your heat and aromatic Massaman curry over rice topped with peanuts and recent cilantro. See beneath for extra concepts.
Suggestions and Variations
- Don’t undercook the meat. Undercooked beef chuck shall be robust, and never fall-apart-tender. Ensure that the meat simmers for couple of hours for greatest outcomes.
- Use a faster cooking reduce. Curries are greatest after they’re cooked low and sluggish, however when you don’t have hours to spare, you may put together this recipe with a leaner beef reduce, like flank steak or skirt steak. It received’t have fairly as a lot taste but it surely’ll cook dinner quicker.
- Keep away from a watery curry. Be sure to appropriately measure liquid elements, like broth, and simmer the curry for lengthy sufficient to cook dinner off the surplus liquid. Simmering makes the meat ultra-tender and provides the sauce an opportunity to thicken.
- Extra veggies. On high of potatoes, you need to use any veggies you’d like on this curry. Candy potatoes, squash, carrots, and bell peppers are all good choices. Simply you’ll want to be aware of cooking instances and add the veggies on the proper level.
What to Serve With Curry
My favourite solution to serve Massaman curry is over a mattress of white rice or cumin rice to take in the flavors within the sauce. After all, no curry dinner is full with out fluffy naan bread for a similar motive!
This do-it-yourself curry can be scrumptious with vegetable biryani rice, which works effectively as a starter, too, with rooster satay on the facet. And if I’m searching for extra methods to spherical out a meal, I’ll make a batch of savory samosas or Indian samosa chaat (an Indian-style snack platter).
Storage and Reheating
- Refrigerate. Retailer the cooled leftover curry in an hermetic container within the fridge for as much as 4 days.
- Reheat. Heat the Massaman curry in a saucepan on the range over medium warmth. I a lot favor it to the microwave, as the meat is much less prone to flip rubbery.
- Freeze. You may freeze leftover curry for as much as 3 months. Wait till it’s cool after which freeze it in an hermetic container. Thaw the curry within the fridge earlier than reheating.
Extra Curry Recipes to Strive
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Mix. Add the cumin, coriander, ginger, pepper, cardamom, cloves, cinnamon, salt, chilis, lemongrass paste, garlic, onion, cilantro, miso paste, brown sugar, and lime juice to a blender. Pulse till a paste varieties. If the paste isn’t coming collectively, add water, one tablespoon at a time, as wanted.
Season the meat. In a medium-sized mixing bowl, toss collectively the meat, cornstarch, salt, and pepper.
Brown the meat. In a big saucepan, warmth the oil over medium-high warmth. Add the meat and saute till properly caramelized on all sides.
Make it saucy. Stir within the coconut milk and the curry paste adopted by the meat broth. Stir till effectively mixed.
Simmer. Flip the warmth to low, stir within the onion, and canopy the saucepan. Simmer for two hours.
Add the potatoes. Stir within the potatoes, cowl the pan once more, and cook dinner for 25 minutes or till the potatoes are fork-tender.
Serve. Serve heat over steamed white rice garnished with peanuts and cilantro.
Energy: 737kcal | Carbohydrates: 33g | Protein: 50g | Fats: 47g | Saturated Fats: 25g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 15g | Trans Fats: 2g | Ldl cholesterol: 156mg | Sodium: 1179mg | Potassium: 1689mg | Fiber: 4g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 59mg | Calcium: 88mg | Iron: 9mg
Dietary data is an estimate and supplied as courtesy. Values might range based on the elements and instruments used. Please use your most popular dietary calculator for extra detailed data.