Massaman Beef Curry
IngredientsNeutral oil, as needed (optional)
1½ lb (680 g) beef chuck, cut in 2-inch cubes
2½ cups (600 ml) coconut milk, divided
5 Tbsp (70 g) store-bought or 1 batch semihomemade massaman curry paste (recipe above)
2–3 Tbsp (30–45 ml) fish sauce
3 Tbsp (35 g) palm sugar, chopped (see p. 6)
2–3 Tbsp (30–45 ml) tamarind paste (see p. 6)
11 oz (300 g) russet or Yukon Gold potato, cut in 1½-inch chunks
½ large onion, cut in ½-inch strips
¼ cup (35 g) roasted peanuts
Jasmine rice to serve
SEMI-HOMEMADE MASSAMAN CURRY PASTE (OPTIONAL)
1 tsp (5 ml) toasted cumin seeds
1 tsp (5 ml) toasted coriander seeds
3½ Tbsp (50 g) store-bought red curry paste
1 tsp (5 ml) ground cinnamon
¼ tsp (1.25 ml) ground cloves
⅛ tsp (0.6 ml) ground nutmeg
¼ tsp (1.25 ml) ground cardamom
1 tsp (5 ml) fermented shrimp paste (gapi) (optional)
Directions for Optional Paste
Grind cumin and coriander seeds into a powder either in a mortar and pestle or in a spice grinder
Mix this together with the curry paste, the remaining spices, and fermented shrimp paste
As an optional step, sear the beef for extra flavour
In a large skillet, add just enough oil to coat the bottom and heat on medium-high.
Add beef in one layer and, without crowding the pan, sear until the bottom is well browned.
Flip beef and brown the other side.
Pay attention to the heat and make sure the browned bits on the pan do not burn.
Turn the heat off and remove beef from the pan
STOVETOP METHOD
In a medium pot, add ½ cup (120 ml) of the coconut milk and bring to a boil
Add curry paste and stir to mix well.
Turn heat to low, and let the mixture thicken, stirring frequently, until very thick or until coconut oil separates from the paste.
(The oil may not separate depending on the coconut milk you’re using. This is okay—just proceed with recipe.)
Add remaining coconut milk and stir to mix.
Add the beef, 2 Tbsp (30 ml) fish sauce, palm sugar, and tamarind paste.
Add water just until the beef is submerged.
Stir to mix, loosely cover the pot, and simmer on low heat for about 3 hours or until the beef is fork tender.
Check on it periodically to give it a stir and top it up with water as needed to keep the beef submerged.
Once the beef is tender, add the potato, onions, and peanuts, and simmer for another
10–15 minutes just until the potatoes are done. Taste and adjust seasoning with more fish sauce or tamarind as needed. Serve with jasmine rice
PRESSURE COOKER METHOD
In the pressure cooker on sauté mode, add ½ cup (120 ml) of the coconut milk and bring to a boil
Add the curry paste and stir to mix well.
Turn heat to low, and let the mixture thicken, stirring frequently, until very thick or until coconut oil separates from the paste.
(The oil may not separate depending on the coconut milk you’re using. This is okay—just proceed with recipe.)
Add the remaining coconut milk and stir to mix.
Add the beef, 2 Tbsp (30 ml) fish sauce, palm sugar, and tamarind paste.
Stir to mix well.
Close and seal the pressure cooker and cook at high pressure for 30 minutes.
Once the timer goes off, let it naturally release for 10 minutes
If you have time, wait until the pressure valve falls down.
(I always put a cold, wet towel on the metal part of the lid to make this go faster.)
Quick-release the remaining pressure, then open the pressure cooker.
Check that the beef is fork tender
Add the potato, onions, and peanuts, and simmer on sauté mode for 10–15 minutes or just until potatoes are done.
Taste and adjust seasoning with more fish sauce or tamarind as needed.
Serve with jasmine rice
Source: Pailin Chongchitnant POPULAR THAI CLASSIC RECIPES Page 99 https://hotthaikitchen.myshopify.com/products/popular-classic-ebook
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