Thai
Massaman Curry
A mellow Thai Massaman curry where tender beef and potatoes settle into warm spice, creamy coconut, and peanut richness.
6 servings · 55 minutes prep · 125 minutes cook
Ingredients
Curry Paste
- 14 dried Thai chiles, stemmed; use about 10 mild long red chiles or guajillos for body plus 4 small hot Thai chiles for heat, stemmed; use mostly mild long red chiles or guajillos, plus 4 small hot Thai chiles for heat
- 1 tsp kosher salt
- 1 tbsp toasted coriander seeds
- 1 tsp toasted cumin seeds
- 1/2 tsp white peppercorns
- 8 cardamom pods, seeds only
- 4 cloves
- 2 inches cinnamon stick, toasted
- 1 star anise, toasted
- 3 tbsp thinly sliced lemongrass
- 1 tbsp chopped galangal
- 1 tsp makrut lime zest
- 1/2 cup sliced Thai shallots
- 1/4 cup sliced garlic
- 1 tsp toasted fermented shrimp paste
Curry
- 2 lb beef chuck, cut into 2-inch pieces
- 2 cups coconut cream
- 3 cups coconut milk, divided
- 2 cups water
- 1 cinnamon stick
- 3 bay leaves
- 6 cardamom pods, cracked
- 1 lb Yukon Gold potatoes, cut into 1 1/2-inch pieces
- 8 oz small onions or shallots, halved
- 1/2 cup roasted peanuts
- 3 tbsp Thai fish sauce
- 2 1/2 tbsp palm sugar
- 2 tbsp tamarind concentrate
Directions
Pound the Massaman Curry Paste
- Soak the dried Thai chiles in hot water until pliable, about 20 minutes, then drain well and pound with the kosher salt to a paste.
- Pound in the coriander seed, cumin seeds, white peppercorns, green cardamom seeds, cloves, toasted cinnamon, and star anise until fine.
- Pound in the lemongrass, galangal, makrut lime zest, Thai shallots, garlic, and shrimp paste until cohesive.
Braise the Beef
- Simmer the beef chuck with 1 cup of the coconut milk and the water until almost tender, about 75 minutes.
Build and Simmer the Curry
- Simmer the coconut cream in a saucepan until glossy and beginning to split, 8-10 minutes. Fry the curry paste in the split cream until glossy, thick, and aromatic, 5-6 minutes.
- Add the beef and braising liquid, remaining 2 cups coconut milk, cinnamon stick, bay leaves, and green cardamom pods. Simmer for 15 minutes.
- Add the Yukon Gold potatoes, Thai shallots, peanuts, Thai fish sauce, palm sugar, and tamarind concentrate. Simmer until the beef and potatoes are tender, 30-35 minutes.
Rest and Serve
- Rest the curry for 10 minutes before serving so the coconut fat settles and the seasoning rounds out.
