Slow-Cooked Massaman Beef Curry with Potatoes
This delightful Massaman Beef Curry, inspired by the culinary expertise of Brigitte Hafner, is a rich and aromatic dish that perfectly balances spices and flavors. The marbled pieces of beef are tenderized with a marinade, resulting in melt-in-your-mouth meat that pairs beautifully with the creamy coconut sauce. Utilizing precooked potatoes streamlines the cooking process while still delivering an authentic touch. Each bite is a comforting experience, enriched with crushed peanuts and fresh coriander, making it a perfect dish for gatherings or family dinners. Don't forget to keep an eye on the curry towards the end of the cooking time, as a splash of water may be necessary to maintain the desired consistency.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
beef
600 g (trimmed of excess fat and sinew, cut into 2-3 cm cubes)
cooking spray
as needed (for frying)
onion
1 large (sliced)
salt
to taste
coconut milk
400 g (settled, do not shake)
massaman curry paste
6 tablespoons (store-bought or homemade)
water
500 ml
cinnamon sticks
2
bay leaves
2
waxy potatoes
3 (peeled and diced into 2-3 cm cubes)
fish sauce
1-2 tablespoons (to taste)
palm sugar
1 tablespoon (grated)
tamarind paste or lemon juice
1 tablespoon (to taste)
roasted peanuts
2 tablespoons (crushed)
coriander
3 sprigs (chopped)
Instructions
1
Begin by trimming the meat of excess fat and sinew, then cut it into 2-3 cm cubes.
2
In a heavy-based pot, heat a little cooking spray or oil over medium heat. Add the sliced onion and sauté until it turns golden brown.
3
Add the cubed beef to the pot, season with salt, and continue browning the meat on all sides until fully cooked.
4
From the top of the coconut milk can, carefully scoop out the thick cream and add it to the pot. Mix well.
5
Stir in the Massaman curry paste and reduce the heat to low. Cook gently for about 5 minutes, allowing the flavors to meld.
6
Pour in the water, add the remaining coconut milk along with the cinnamon sticks and bay leaves. Bring the mixture to a simmer, then cover and let it cook for 1 hour.
7
After an hour, carefully add the diced potatoes to the pot. Continue simmering for another 30 minutes or until both the beef and potatoes are tender. Stir frequently and add a little water if the curry starts to dry out.
8
Once everything is cooked to perfection, taste and adjust the seasoning with fish sauce, grated palm sugar, and tamarind paste or lemon juice to your liking.
9
Before serving, garnish the curry with crushed roasted peanuts and freshly chopped coriander. Serve this savory dish with steamed basmati or jasmine rice for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Cooked Massaman Beef Curry?
It is a rich and aromatic Thai-inspired dish that balances spices, tender beef, and creamy coconut sauce, often featuring potatoes and peanuts.
Who inspired this specific recipe?
This recipe is inspired by the culinary expertise of Brigitte Hafner.
How much beef is required for this curry?
You will need 600 grams of beef, trimmed and cut into 2-3 cm cubes.
What type of potatoes should I use?
Waxy potatoes are recommended because they hold their shape well during the simmering process.
How many tablespoons of Massaman curry paste are needed?
The recipe calls for 6 tablespoons of Massaman curry paste.
Why shouldn't I shake the coconut milk can?
You need the coconut milk to be settled so you can easily scoop the thick cream from the top to start the sauce.
How long should the beef simmer before adding potatoes?
The beef should simmer covered for 1 hour before you add the diced potatoes.
How long do the potatoes need to cook in the sauce?
After adding the potatoes, simmer for an additional 30 minutes or until both the beef and potatoes are tender.
What can I substitute for tamarind paste?
You can use 1 tablespoon of lemon juice as a substitute for tamarind paste to provide the necessary acidity.
What garnishes are recommended for Massaman curry?
The dish is traditionally garnished with crushed roasted peanuts and freshly chopped coriander.
What should I serve with this curry?
This savory dish is best served with steamed basmati or jasmine rice.
How much water is added to the recipe?
The recipe requires 500 ml of water, plus a little extra if the curry starts to dry out during cooking.
What aromatic whole spices are used?
Two cinnamon sticks and two bay leaves are added to the simmering liquid for flavor depth.
How do I prepare the onion for this dish?
One large onion should be sliced and sautéed until it turns golden brown.
Do I need to brown the meat?
Yes, browning the cubed beef on all sides with salt helps develop a deeper flavor in the final curry.
How do I adjust the final seasoning?
Taste the finished curry and adjust with fish sauce for saltiness, palm sugar for sweetness, and tamarind or lemon for sourness.
Can I use homemade curry paste?
Yes, you can use either store-bought or homemade Massaman curry paste.
How do I prevent the curry from drying out?
Stir the curry frequently while simmering and add a splash of water if the liquid reduces too much.
What size should the beef and potatoes be cut into?
Both the beef and the potatoes should be cut into 2-3 cm cubes for even cooking.
Is palm sugar necessary?
Palm sugar provides a specific caramel-like sweetness, but you can use other sugars if it is unavailable.
What temperature should I use to cook the curry paste?
The curry paste should be cooked gently on low heat for about 5 minutes to meld the flavors with the coconut cream.
How many grams of coconut milk are in one can for this recipe?
The recipe uses 400 grams of coconut milk.
Should the beef be seasoned while browning?
Yes, you should season the cubed beef with salt as you brown it in the pot.
How many peanuts are used for the garnish?
The recipe suggests using 2 tablespoons of crushed roasted peanuts.
Is there a specific way to prepare the coriander?
Use 3 sprigs of fresh coriander and chop them finely before garnishing the dish.
What kind of pot is best for this recipe?
A heavy-based pot is recommended for even heat distribution during the long simmering process.
Is the curry supposed to be creamy?
Yes, the combination of coconut milk and the natural starches from the potatoes creates a creamy sauce.
When is the fish sauce added?
Fish sauce is added at the very end of the cooking process to adjust the seasoning to your liking.
Does the recipe include nutritional information?
No, the provided data does not include specific calorie, fat, or protein counts.
How many potatoes are used in total?
The recipe calls for 3 waxy potatoes.