Massaman Curry | Diethood - Health & Fitness Sport

It doesn’t get higher than beef Massaman curry created 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.

Curry served in bowls with rice, with fresh herbs and a striped dishcloth placed near the bowls.

This Massaman curry may be 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. In fact, in true Massaman model, 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 however it’s the proper dish for a Sunday afternoon. The hassle is SO value it!

Why I Love This Curry Recipe

All the flavour. Curry is without doubt one of the first issues to return to thoughts once I consider BIG taste. This Massaman curry recipe has loads of it, infused in each saucy chew. It’s mildly spicy (however simple to adapt), savory-sweet, and crammed with umami. The meat and potatoes soak that every one up. Too good!
Straightforward elements. My home made Massaman curry paste makes use of loads of pantry spices you’ll acknowledge, plus a number of easy-to-find extras that the majority grocery shops have within the worldwide meals aisle. I needed a recipe that recreated the daring flavors I really like with out going wild with unique elements.
Low and gradual. 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 gradual to convey out all the flavour, so many 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 somewhat little bit of each. It makes use of common Indian spices like cumin, coriander, cinnamon, and cloves, with Malay influences within the Thai red-style curry paste.

Beneath is an outline of the elements on this Massaman curry with some notes and substitutions. Make sure 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 simple to seek 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 somewhat.
Lemongrass Paste – You’ll discover this within the worldwide meals aisle close to different Asian cooking elements. Recent lemongrass is sort of powerful, but when you could find some, you’ll be able to grind it right into a paste your self.
Garlic – Recent cloves, please!
Crimson Onion – One other delicate onion may even 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. For those who 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 created 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.

ingredients for Massaman curry with text labels overlaying each ingredient.

Curry Substances

Beef Chuck – Minimize into cubes. Different good slow-cooking cuts for curry are beef shanks (like what you’d use for osso buco), tri-tip, or brief 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 wish to use a can of full-fat coconut milk, or coconut cream, which can yield a thicker curry. Simply just remember to don’t purchase cream of coconut, which is VERY candy and gained’t work right here.
Onion – Thinly sliced.
Potatoes – I like a small, tender selection, like child gold potatoes. I’d advocate 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 for those who’re nut-free.

Do I Should Use Beef?

Gradual-cooking beef is the most typical selection for Massaman curry, however you may make it with nearly any protein. The simmering methodology is straightforward to adapt to leaner cuts and proteins like rooster, which cook dinner sooner. For those who’d choose a rooster curry, think about using the cooking directions for my rooster rogan josh as a reference.

To make a vegetarian Massaman curry as a substitute, omit the meat and exchange it with further potatoes, or different slow-cooking greens like butternut and carrots. You possibly can bulk up the protein with add-ins like chickpeas, too.

Overhead image of a pot with Thai Massaman curry.

Methods to 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. For those who’re old style, it’s also possible to get out your pestle and mortar for this.
Mix. Mix or grind the elements to kind a clean paste. If the combination wants somewhat assist coming collectively, you’ll be able to add a spoonful of water as wanted.

It’s also possible to make this Massaman curry with store-bought curry paste. It gained’t have fairly the identical freshness and taste, however it’ll do in a pinch. Discuss with the instructions on the bundle in case it is advisable 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. Together with your curry paste set to go, it’s time to get this curry saucy and simmering. Observe the steps right here, and scroll to the printable recipe card for particulars.

Overhead view of Massaman curry paste inside a blender. — 1. Mix the curry paste.

Make the curry paste. See above. I typically 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, coated, 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 contemporary cilantro. See beneath for extra concepts.

Pot of Massaman curry with a ladle inside it.

Ideas and Variations

Don’t undercook the meat. Undercooked beef chuck will probably be powerful, and never fall-apart-tender. Make it possible for the meat simmers for a superb couple of hours for greatest outcomes.
Use a faster cooking lower. Curries are greatest once they’re cooked low and gradual, however for those who don’t have hours to spare, you’ll be able to put together this recipe with a leaner beef lower, like flank steak or skirt steak. It gained’t have fairly as a lot taste however it’ll cook dinner sooner.
Keep away from a watery curry. Be sure that 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 offers the sauce an opportunity to thicken.
Extra veggies. On prime of potatoes, you should utilize any veggies you’d like on this curry. Candy potatoes, squash, carrots, and bell peppers are all good choices. Simply make sure to pay attention to cooking occasions and add the veggies on the proper level.

Massaman curry is served in a bowl with rice.

What to Serve With Curry

My favourite method to serve Massaman curry is over a mattress of white rice or cumin rice to absorb the flavors within the sauce. In fact, no curry dinner is full with out fluffy naan bread for a similar motive!

This home made curry can be scrumptious with vegetable biryani rice, which works nicely as a starter, too, with rooster satay on the facet. And if I’m on the lookout 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).

Close-up photo of rice with curry in a bowl, garnished with cilantro and lime wedges.

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 choose it to the microwave, as the meat is much less more likely to flip rubbery.
Freeze. You possibly can 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 Attempt

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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 nicely 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.

Dietary information is an estimate and supplied as courtesy. Values could differ in keeping with the elements and instruments used. Please use your most popular dietary calculator for extra detailed information.

Tags: Curry, Diethood, Massaman

Massaman Curry | Diethood

Why I Love This Curry Recipe