Massaman Curry
Main Dishes • Thai
Description
Massaman Curry is a rich and aromatic dish that combines influences from Thai and Indian cuisine. Traditionally made with tender chunks of beef or chicken, this curry features a blend of spices such as cardamom, cinnamon, and cloves, along with coconut milk, potatoes, and peanuts. Perfectly paired with steamed rice, it offers a delightful balance of flavors and textures.
Ingredients
- Star anise 12 pieces
- Beef chuck roast 5 lbs
- Onion 3 heads
- Carrot 2 pieces
- Rosemary 0 oz
- Celery salt 4 stalks
- Tamarind Paste 5 oz
- Fish Oil 0 fl oz
- Coconut Milk 4 cans
- Thai long bean 5 pieces
- Palm Sugar 0 oz
- Tamarind Paste 5 fl oz
- Cinnamon 10 pieces
- Ground Cinnamon 1 tablespoon
- Ground clove ¼ spoons
- Spices 3 spoons
Step-by-Step Guide
Step 1
Coarsely chop the onion, carrot, and celery. Place a whole piece of bone-in beef brisket in a pot along with the chopped vegetables and sprigs of rosemary. Add a small amount of water and simmer for two and a half hours. Once the beef is cooked, remove the meat from the bone and cut it into large pieces.
Step 2
Cut five Thai eggplants in half lengthwise and sauté them in olive oil until they are golden brown.
Step 3
Pour 4 cans of 400 ml coconut milk into a large cast iron pot. Place it over heat and add 2 packets of 70 g massaman curry paste. Simmer on low heat until the paste has dissolved. Stir in the fish sauce.
Step 4
Add 80 g of tamarind juice and half a head of crushed palm sugar to the coconut milk. To crush the palm sugar, wrap the head in a towel, hold the ends, and strike the bundle against the floor a few times.
Step 5
When the sugar has dissolved, add the beef and the fried eggplants.
Step 6
Add the spices: cinnamon sticks, ground cinnamon, star anise flowers, anise seeds, ground cloves, and allspice berries. Simmer for ten minutes at a temperature close to boiling.
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