The masaman curry or massaman curry is a Thai specialty that can be cooked with beef, lamb or chicken. A spicy and flavorful dish, the masaman curry is best served with a side of hot jasmine rice along with a crispy vegetable salad with coriander leaves.
Massaman curry paste
1⁄3 Cup (5.33 tbs)
1 1⁄2 Tablespoon
1 1⁄2 Teaspoon
1⁄2 Cup (8 tbs)
Pour half of the coconut milk into a hot wok or pan, then simmer 5-7 minutes until it reduces and cracks
Next add the massaman curry paste, stir and mix it into the coconut milk, stir constantly until fully dissolved. (lower the heat if it splatters too much) Carry on stirring as it reduces further, you're looking for a grainy texture, see video tutorial
Now add beef pieces to the curry stir continuously as you add fish sauce, chicken stock, salt and palm sugar, continue stirring until all is mixed
Next add 1/2 cup of water and bring to boil
Once boiling add potatoes, carrot, peanuts and the remaining coconut milk, bring back to the boil
Once boiling reduce heat to simmer for 15 minutes, cover with a lid, (allow to vent) open occasionally to stir gently
Check at about 15 minutes for tenderness and to see if the curry sauce has thickened. Taste test at this point and adjust as required, if you need to continue cooking at this stage, remove the lid.
When the oil starts to appear on the surface, the sauce will have thickened, it's.....Done!
If you are looking for a prefect Thai Beef speciality that would be ideal for dinner or party, here it is. Enjoy Thai cooking with this video and stir in beef with vegetables to make the rich massaman. This can be made very quickly in your kitchen too.