Beef Massaman Curry (มัสมั่นเนื้อ)


Serves: 8

What you need

  • 1 portion Homemade Massaman Curry paste (if you’re using store-bought curry paste, then check the packet for amount to use)
  • 1 kg Beef brisket, cut into 2 inch cubes
  • 1 Tbsp Salt
  • 1 Lemongrass
  • 800 ml Coconut milk
  • 2 Tbsp Oil
  • 4 Potatoes, peeled, washed, and cut into 1.5 inch cubes
  • 1/2 cup Peanuts, pan roasted
  • 2 Onions, cut into big chunks
  • 3 Bay leaves
  • 2 Tbsp Sugar
  • 1-2 Tbsp Fish sauce
  • 1-2 Tbsp Tamarind concentrate

How to put this together

  1. Bring water to boil in a large pot, add salt +lemongrass + beef brisket. Simmer for 1.5 hours. Alternatively pressure cook for 30 mins. Drain just before you need to use them.
  2. Heat oil in a pan over medium heat, add curry paste. Fry until fragrant.
  3. Slowly add the thicker portion of coconut milk, fry until the oil splits, and you have a layer of oil simmering over curry paste.
  4. Add drained beef brisket. Mix well.
  5. Add remaining coconut milk + onions + peanuts + bay leaves. Mix well.
  6. Simmer until the meat has taken in the flavour and onions are soft.
  7. Taste and season with sugar + fish sauce + tamarind concentrate.
  8. Add potatoes. Simmer until potato is cooked through.
  9. This dish tastes better over time. Each time you re-heat it the flavour gets more intense.