Beyond Kimchee

Beyond Kimchee is a recipe blog with Korean recipes, Asian recipes, and favorite international recipes

  • Home
  • About
  • Contact
  • Recipes
    • Korean Recipes
      • Appetizers
      • Salads
      • Main Dishes
      • Soups, Stews, and Porridge
      • Side Dishes
      • Noodle Dishes
      • Rice Dishes
      • Kimchi
      • One Dish Meals
      • Desserts and Drinks
    • Korean Fusion Recipes
    • Asian Recipes
      • Chinese Recipes
      • Japanese Recipes
      • Southeast Asian Recipes
      • Other Asian Recipes
    • Western Recipes
      • Breakfasts
      • Appetizers and Salads
      • Main Dishes
      • Side Dishes
      • Desserts and Baking
      • Drinks
    • Easy and Simple Recipes
    • Gluten Free Recipes
    • Holiday Recipes
    • Vegetarian and Vegan Recipes
    • Browse by ingredient
  • Travel
  • My Cookbook
You are here: Home > Archives > Beef Massaman Curry

Beef Massaman Curry

August 4, 2020 by Holly Ford 3 Comments

Massaman Curry Paste

When you are in the mood for a curry, but afraid of making the fresh curry paste from scratch, try this Beef Massaman curry with store-bought Massaman curry paste. This is an easy and delicious Thai curry that anyone can make at home without the fuss. Beef Massaman curry is rich and slightly tangy but not too spicy.

What is Massaman curry?

Massaman curry is one of the famous Thai curries. It originated in the south of Thailand near the border of Malaysia and is a thick sauce with a mild, slightly sweet flavor. All though the curry itself is originated from the Muslim trade in Siam around 17th century (Massaman curry means the curry of Muslim), it was quickly adapted to the Thai cuisine. With the spices and aromatics like cinnamon, cloves, lemongrass and galangal are mixed with slightly sour tamarind to create an incredible base for a meat or vegetarian dish. Chicken is the most commonly used in Massaman curry, but beef, mutton, goat is also widely used as well.

Massaman Curry Paste

Massaman curry paste

Massaman curry paste is typically made with the combination of lemongrass, red chili, shallot, cinnamon, cloves, cardamom, coriander (cilantro), cumin, garlic, galangal, shrimp paste, etc. Traditionally all the spices are pounded in a mortar to incorporated flavor. Freshly made curry paste is always the best, but a store-bought canned paste will do a good job. It is so much more convenient when you don’t have all the ingredients handy. You don’t need as much of canned curry paste than the freshly pounded. Use about 3-4 tablespoon for this recipe.

Beef Massaman curry is a perfect comfort food. You can make a batch of curry ahead of time and keep in the fridge up to a week or freeze for later use.

Massaman Curry Paste

Beef Massaman Curry

Holly Ford
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins

Ingredients
  

  • 1 lb beef stew meat
  • 13 oz potato peeled and diced
  • 3 tbsp canned Massaman curry paste
  • 2 tbsp oli
  • 14 oz can coconut milk
  • 1 tbsp tamarind puree
  • 1/2 cup roasted peanuts
  • 1 tbsp palm coconut, jaggery, or brown sugar
  • 1 tbsp fish sauce

Extra spice

  • 2 cinnamon sticks optional
  • 10 cardamom pods optional
  • 2 whole cloves optional

Instructions
 

  • If using the extra spice, toast cinnamon sticks, cardamom, and cloves in a dry pot over medium heat for 2-3 minutes. Remove the spice and set aside.
  • Heat oil in the pot, add the curry paste and stir for 1-2 minutes adding 1-2 tablespoons of the creamy top of coconut milk.
  • Add the beef and stir-fry for 4-5 minutes until the beef is browned.
  • Pour the coconut milk, peanuts, tamarind puree, sugar, and fish sauce. Return the toasted spices to the mixture, and stir well. Cover with the lid and simmer over low heat for 45 minutes
  • Add the potato and cook for another 10 minutes or until the potatoes are tender. Taste and adjust the seasoning according to your taste.
  • Garnish with chopped peanuts and cilantro at the end. Serve hot with rice.

 

Get Free Email Updates!

Signup now and receive an email once I publish new content.

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Filed Under: Archives, Asian Recipes, Recipes, Southeast Asian Recipes Tagged With: Beef, Potato

« Basque Burnt Cheesecake (La Viña Style Cheesecake)
Lemon Louise Cake »
simply-korean-300x250

Comments

  1. [email protected]'s Recipes says

    August 4, 2020 at 10:36 pm

    So very flavourful and tasty…Thai food is my absolute favourite.

    Reply
  2. kitchenriffs says

    August 5, 2020 at 11:11 am

    I’m using curry pastes or blends more and more these days. They’re convenient, always have at least decent flavor, and that means I need to have fewer ingredients around (’cause I’m not using them to make my own curry blends!). Anyway, this looks great — thanks.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Beyond Kimchee!

Welcome to Beyond Kimchee

Hi and welcome!

I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

Learn more →

Stay in Touch

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

DON'T MISS A RECIPE

Enter your email address to receive recipes and new post updates


Beyond Kimchee

DON'T MISS A RECIPE

Enter your email address to receive recipes and new post updates



Navigation

  • Home
  • About
  • Contact
  • Recipes
  • Pantry
  • Travel

Copyright © 2021 BeyondKimchee · Implemented by WPopt