Massaman curry is a Thai curry dish that is typically made with a combination of fragrant spices and herbs, coconut milk, meat (often beef or chicken), potatoes, and peanuts. The dish is known for its rich and complex flavors, which are derived from a combination of Indian and Thai influences.
Massaman Curry
4
servings30
minutes1
hourMassaman curry is believed to have originated in southern Thailand, and is thought to have been influenced by Indian and Muslim cuisines. It is generally considered to be a mild or moderately spicy dish, and is popular in Thailand and around the world.
Ingredients
1 pound beef, cut into bite-sized pieces
2 tablespoons massaman curry paste
1 can (14 oz) coconut milk
1 large onion, sliced
2 large potatoes, peeled and cut into bite-sized pieces
1 cup roasted peanuts
2 tablespoons tamarind paste
2 tablespoons palm sugar
1 tablespoon fish sauce
3-4 kaffir lime leaves
2-3 cinnamon sticks
2-3 star anise
1 tablespoon vegetable oil
Salt to taste
Fresh cilantro, for garnish
Cooked jasmine rice, to serve
Directions
- Heat the oil in a large pot over medium-high heat.
- Add the curry paste and stir fry for 1-2 minutes until fragrant.
- Add the beef and stir fry for another 2-3 minutes until browned.
- Add the coconut milk, onion, potatoes, peanuts, tamarind paste, palm sugar, fish sauce, kaffir lime leaves, cinnamon sticks, and star anise.
- Stir everything together and bring to a boil.
- Reduce the heat to low and let the curry simmer for 45-60 minutes until the beef is tender and the potatoes are cooked through.
- Stir occasionally and add a little water if the curry becomes too thick.
- Taste the curry and adjust the seasoning with salt, palm sugar, or fish sauce as needed.
- Serve the curry over jasmine rice and garnish with fresh cilantro.