Massaman Curry

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

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 - 4 lbs
Onion - 3 heads
Carrot - 2 pieces
Rosemary - 0.2 oz
Celery salt - 4 stalks
Tamarind Paste - 4.9 oz
Fish Oil - 1 fl oz
Coconut Milk - 4 cans
Thai long bean - 5 pieces
Palm Sugar - 1.8 oz
Tamarind Paste - 2 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.