Prep time: 15 minutes
Cook time: 15 minutes
Rosa's Thai Cafe
Authentic Thai cuisine
beef, curries, regional recipes,
Difficulty: Super Easy
When I was living in Hong Kong, my friend suggested we cook a Massaman curry for our dinner party. Because I was from the north of Thailand, we didn’t grow up with this dish that’s more popular in the south. Over the years, we helped each other perfected the recipe and I have been using it ever since! Follow this recipe and it’s guaranteed that it will be a crowd-pleaser.
Swap beef with firm tofu, cut into 1-inch chunks for a veggie-friendly, but equally good, alternative!
Make your own massaman curry paste with our homemade recipe.
Tools: Frying pan, Wok, Pestle And Mortar, Blender, Meat Cleaver
½ teaspoon cumin
5 cardamom pods
1 small cinnamon stick (or ½ a teaspoon ground cinnamon)
2 tablespoons vegetable oil
2 generous tablespoons Massaman Curry Paste
3 bay leaves
1 medium onion, roughly chopped (or 5 very small onions, peeled and used whole)
400ml (14fl oz) coconut milk, plus extra to serve
2 tablespoons palm sugar
1 teaspoon caster sugar
2 tablespoons Thai fish sauce (use 2 teaspoons of salt instead for a vegetarian version)
2 tablespoons tamarind paste
1 potato, peeled and cut into bite-sized pieces
200g (7oz) beef sirloin, cut into bite-sized pieces
2 tablespoons beef or vegetable stock (optional)
2 tablespoons roasted cashew nuts
5 pieces of chopped pineapple
Steamed rice, to serve
- Roast the cumin, cardamom, cloves and cinnamon in a dry frying pan set over a medium heat, stirring continuously for a few minutes, until their aroma fills the air. Crush the spices using a pestle and mortar and set aside.
- Heat the oil in a saucepan over a medium-high heat. Stir in the curry paste, crushed roasted spices, bay leaves and onion and cook until it is fragrant and the oil separates and rises to the surface.
- Reduce the heat to medium and simmer for 2 minutes.
- Add half the coconut milk and stir for 1 minute.
- Add the palm sugar, caster sugar, fish sauce and a pinch of salt. Cook for a minute, then stir in the tamarind sauce.
- Add the potato and the beef. Simmer for 10–15 minutes until the beef is tender.
- Add the rest of the coconut milk. If the sauce still seems too dry, add a little stock.
- Cook for another minute until everything is mixed well, then add the nuts and pineapple.
- Season to taste. The curry should have a perfect balance of salty, sweet and sour.
- Ladle into a serving bowl and drizzle over a little coconut milk. Serve with steamed rice
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