Massaman Curry is a hearty Thai dish that showcases a unique blend of flavors and textures. The dish consists of tender chunks of beef simmered in a rich, creamy coconut milk base infused with aromatic spices (cinnamon, cardamom, and anise). The curry is dotted with soft potatoes that absorb the flavors, while roasted peanuts add a satisfying crunch. Its deep, warm color is complemented by a hint of sweetness from the coconut and the nutty richness of the peanuts, creating a comforting and complex dish that reflects both Thai and Persian culinary influences.
Massaman Curry
Ingredients
- 1-1/2 pounds chuck beef, or stewing beef, cubed
- 3 tbsp Massaman curry paste
- 10 green cardamom seeds
- 2 cinnamon sticks
- 3 star anise
- 8 shallots, peeled
- 11 ounces coconut milk
- 1 cup water
- 2-1/2 tbsp fish sauce, or to taste
- 1 medium-sized potato, peeled and cut into chunks
- 1/2 tbsp tamarind paste
- 2 tbsp palm sugar , or brown sugar
- 4 tbsp unsalted roasted peanuts
- 2 tbsp cooking oil
- fresh Thai basil leaves
Instructions
- Coat the beef in 1 tablespoon of oil and massaman curry paste. Stir well and set aside.
- In a large pot, heat the remaining oil over medium heat. Stir-fry the cardamom, cinnamon, and star anise for 40 seconds. Then, add the whole shallots and fry until they are golden brown.
- Add the beef and brown for 1–2 minutes, stirring to mix well with the spices.
- Add 1 can of coconut milk, 2 tablespoons of fish sauce, and enough water (about 1/2 to 1 cup) to just cover the beef. Stir well and bring to a boil. Once boiling, reduce the heat to very low and cover. Gently simmer for 1 hour.
- Add the remaining can of coconut milk, the potatoes, peanuts, and half of the basil leaves. Stir well. Taste and add more fish sauce if necessary. Increase the heat to medium-low and cover. Cook for another 30 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice, and the remaining basil. Mix well and serve the curry with steamed rice.
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