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Thailand

Massaman Curry

Kaeng Matsaman / แกงมัสมั่น

Massaman is the mildest and most fragrant of the well-known Thai curries, shaped by the spices of Muslim cooks in Thailand. Cardamom and cinnamon sit alongside the usual fish sauce, palm sugar and tamarind, so it tastes sweet, salty and sour at once. Don't rush the beef. It needs a long, quiet simmer in thin coconut milk before the fried paste and potatoes join it.

Prep
20 min
Cook
2 hr 15 min
Total
2 hr 35 min
Serves
6

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An illustration of Massaman Curry
Massaman Curry, illustrated for Tastybop

Ingredients

  • 2 lb (900 g) beef chuck, cut into 1 1/2-inch (4 cm) cubes
  • 2 cans (13.5 oz / 400 ml each) coconut milk, unshaken
  • 1 cinnamon stick
  • 5 green cardamom pods, lightly crushed
  • 1/4 cup (60 g) massaman curry paste
  • 3 tbsp palm sugar or light brown sugar
  • 1 lb (450 g) waxy potatoes, cut into 1 1/2-inch (4 cm) chunks
  • 1 large yellow onion, cut into wedges, or 8 small peeled shallots
  • 1/2 cup (75 g) roasted unsalted peanuts
  • 3 tbsp fish sauce
  • 2 tbsp tamarind paste
  • Steamed jasmine rice, to serve

Instructions

  1. Open the coconut milk without shaking it. Spoon about 1 cup (240 ml) of the thick cream from the top into a bowl and set aside.
  2. Put the beef in a heavy pot with the thin coconut milk left in the cans, 1 cup (240 ml) of water, the cinnamon and the cardamom. Bring to a simmer, about 10 minutes, and skim off any foam.
  3. Partly cover and simmer very gently for 90 minutes, until a fork slides into the beef with only slight resistance. Add a splash of water if it gets close to drying out.
  4. During the last 10 minutes, heat the reserved coconut cream in a skillet over medium heat for about 5 minutes, until it thickens and the oil begins to separate. Add the curry paste and fry for 3 minutes, stirring, until dark and very fragrant. Stir in the sugar and cook for 1 minute more, until it melts into the paste.
  5. Scrape the paste into the pot with the beef. Add the potatoes, onion, peanuts, fish sauce and tamarind, and stir gently.
  6. Simmer uncovered for 25 minutes, until the potatoes are tender and an orange oil is rising to the surface. Taste and balance it: more fish sauce for salt, tamarind for sourness or sugar for sweetness.
  7. Take it off the heat, remove the cinnamon stick and cardamom pods if you can spot them, and let it rest for 10 minutes so the sauce thickens slightly. Serve with rice.

Tips

  • Curry paste strength varies a lot by brand. Fry 3 tbsp first and add the final tablespoon only if the sauce tastes thin once the potatoes are in.
  • No tamarind paste? Use 1 1/2 tbsp lime juice, added at the very end. It's sharper and less fruity but keeps the balance. Tamarind pulp from a block needs soaking and straining before you measure it.
  • Choose waxy potatoes such as Yukon Gold or red potatoes. Russets crumble in the long simmer and turn the sauce grainy.

Did you know?

  • Massaman is a mild, rich Thai curry with warm spices like cinnamon.
  • Its spices arrived with traders from Persia and India long ago.
  • It has been voted one of the world's most delicious foods.

Questions

Is massaman curry spicy?

Usually not very. It's among the mildest Thai curries, with warm spice rather than strong chili heat. Some pastes run hotter, so taste yours and add a little less if needed.

Can I make massaman curry with chicken?

Yes. Use bone-in chicken thighs and simmer them for 30 minutes before adding the paste and potatoes. Cook until they reach at least 165°F (74°C). Lamb shoulder also works, on the same timing as beef.

Does massaman curry taste better the next day?

Yes, the spices round out overnight and the sauce thickens. Chill within 2 hours, keep for up to 3 days and reheat slowly with a splash of water.

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