Massaman Curry
This Massaman curry recipe is incredibly delicious, highly aromatic, thick, and creamy! It is easy to make and only requires a few staple ingredients to taste great.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound beef (cut into chunks)
- 2 medium potatoes (approximately 6 ounces/ 170 grams, cut into big chunks)
- 14 fluid ounces canned coconut milk
- 4 tablespoons cooking oil
- 1 bay leaf
- 5 tablespoons Massaman curry paste
- 1 teaspoon tamarind paste
- 1 teaspoon palm sugar or brown sugar
- 1½ tablespoons fish sauce
- ½ teaspoon Himalayan pink salt (or according to taste)
- 2 ounces fried shallots/ onions
Instructions
- 1
Boil the potatoes until they are fully cooked, drain the water and set aside.
- 2
Leave the coconut milk can undisturbed for at least half an hour. Then, carefully open the can and try not to mix the water underneath the coconut cream.
- 3
Use a tablespoon to scoop the coconut cream above. Place 4 tablespoons of coconut cream in the cooking pan together with 1 bay leaf and 5 tablespoons of Massaman curry paste. Fry and stir at medium heat until the spices release their aroma. The paste will slightly turn brown, and the oil will separate on the edges.
- 4
Add the beef to the sauce, along with potatoes, 1 teaspoon of tamarind paste, 1 teaspoon of palm sugar, and 1½ tablespoons of fish sauce, ½ teaspoon of salt, and stir fry until the meat turns brown and is covered with spices.
- 5
Then add ½ cup/ 125 ml of water, stir, and let it cook until the meat is cooked. It takes approximately 5 minutes.
- 6
Pour in the rest of the coconut milk and stir. Check the taste and add salt or anything else if needed. Put the pan lid on, let it cook, and simmer. Check and stir every now and again. About 5 minutes before the curry is done, add the potatoes in and let everything cook again. Your curry is ready when the meat is tender and the gravy is shiny with oil separated from the edges.
- 7
Sprinkle the fried onions before serving.