Massaman Curry

Name: Massaman Curry
Total time: 120 min
Yield: 6
Ingredients: 900 g beef chuck (chunks); 100 g massaman curry paste; 800 ml coconut milk; 600 g potatoes; 1 unit onion; 100 g roasted peanuts; 2 tbsp tamarind paste; 3 tbsp fish sauce; 2 tbsp brown sugar

Meat & Seafood · Southeast Asian

9 ingredients · 120 minutes · 6 servings

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836kcal48.7g protein58.2g fat33.9g carbs*

Contains peanut, tree nut, fish · sometimes contains gluten, dairy, egg, sesame, soy, shellfish — check the label

Restrictions

Containspeanut · tree nut · fishIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelgluten (massaman curry paste) · dairy (massaman curry paste) · egg (massaman curry paste) · sesame (massaman curry paste) · soy (massaman curry paste) · shellfish (massaman curry paste)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

No pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

900 g	beef chuck (chunks)
100 g	massaman curry paste
800 ml	coconut milk
600 g	potatoes
1 unit	onion
100 g	roasted peanuts
2 tbsp	tamarind paste
3 tbsp	fish sauce
2 tbsp	brown sugar

Steps

fry5 min
paste fragrant and coconut fat visible
Cook the massaman curry paste in the thickest coconut milk until fragrant and some coconut fat separates. Frying the paste develops its warm spices and removes the raw concentrated-paste taste.
braise65 min
beef becoming tender
Add the beef and remaining coconut milk and simmer gently until the meat is well on its way to tenderness. Keep the heat low enough that the coconut sauce does not split aggressively or reduce before the beef softens.
simmer25 min
potatoes tender and beef fully soft
Add potatoes, onion and peanuts and continue simmering until the potatoes and beef are tender. Add a little water if necessary to keep the sauce surrounding the ingredients rather than frying on the bottom.
mix4 min
balanced sweet-sour-salty curry
Season with tamarind, fish sauce and brown sugar, adding each gradually and tasting. Massaman should be rounded and gently sweet with clear acidity and salt, not dominated by any one axis.
rest5 min
off heat
Rest briefly so the sauce thickens around the meat and potatoes, then serve with rice. If the rested curry becomes too thick, loosen it with a little hot water rather than more coconut fat.