Speckle Park Cook Book Glossary

Thai

Massaman Beef Curry

Complexity
involved
Serves
6
Prep
20 min
Cook
2 hr 30 min
Technique
Braise
Cut
Chuck roast & stew beef
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Ingredients

  • 1 kg (2¼ lb) chuck roast, cut into 4 cm (1½ in) cubes
  • 800 ml (3⅓ cups) coconut milk (two 400 ml cans)
  • 4 tbsp massaman curry paste (or 3 tbsp Thai red curry paste + 2 tsp mild curry powder; a little less warm-spiced)
  • 2 tbsp vegetable oil
  • 1 cinnamon stick
  • 3 cardamom pods, cracked
  • 2 onions, cut into wedges
  • 500 g (1 lb) waxy potatoes, cut into 4 cm (1½ in) chunks
  • 3 tbsp fish sauce
  • 2 tbsp palm sugar or brown sugar
  • 2 tbsp tamarind paste (or juice of 1 lime)
  • 60 g (½ cup) roasted peanuts
  • 250 ml (1 cup) water

Steps

  1. Scoop the thick cream from the top of the cans into a heavy pot, about 200 ml (¾ cup). Heat over medium heat for 3 minutes until it bubbles and the oil begins to separate.
  2. Add the curry paste and fry for 3 to 4 minutes, stirring, until it smells fragrant and darkens slightly.
  3. Add the beef and stir to coat. Cook for 5 minutes, then pour in the remaining coconut milk and the water. Add the cinnamon and cardamom.
  4. Bring to a gentle bubble, cover, and braise on low heat for 1½ hours, stirring now and then, until the beef is nearly tender.
  5. Add the onions, potatoes and peanuts. Cook uncovered at a gentle simmer for 30 minutes until the potatoes are soft and the sauce has thickened slightly.
  6. Stir in the fish sauce, sugar and tamarind. Taste and balance: it should be rich, mildly salty, a little sweet and gently sour.
  7. Rest for 10 minutes off the heat, skim any excess oil if you wish, and serve with jasmine rice.

Notes

  • Paste: store-bought massaman paste is a good shortcut; use more or less depending on brand heat.
  • Make ahead: the flavours settle overnight. It keeps 3 to 4 days and freezes for 3 months; reheat gently until steaming hot.
  • Slow cooker: fry the cream and paste first, then cook the beef and coconut milk on low for 7 hours or high for 4. Add potatoes, onions and peanuts for the last 1½ hours (low).
  • Chef's touch: finish with a squeeze of lime and a few torn coriander leaves. Fresh acid and herbs wake up the rich sauce.
  • Pair with: jasmine rice and cucumber pickle.