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5 from 7 votes

Beef Massaman Thai Curry

This recipe makes an authentic Thai curry for that's slow-cooked and ideal for taking the last minute stress out of entertaining guests.
Course Dinner
Cuisine Thai
Keyword beef, curry, thai
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Blend paste 2 minutes
Total Time 1 hour 52 minutes
Servings 4 servings
Calories 205kcal
Author Erren Hart of Erren's Kitchen

Ingredients

For the Mussaman paste:

  • 1 large onion chopped
  • 5 cloves of garlic chopped
  • 2 lemongrass stalks tender part only finely chopped
  • 1 inch /2.5cm piece fresh ginger peeled grated
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 8 black peppercorns
  • 1 teaspoon of anchovy paste
  • 1 teaspoon of granulated sugar
  • 2 tablespoons of vegetable oil

For the main dish:

  • 1 lb /500g of small potatoes peeled and quartered
  • 12 pearl onions peeled & left whole
  • 2 lbs of beef stewing meat cubed
  • leaves small bunch fresh cilantro/coriander stalks finely chopped & separated
  • 2 in /5cm piece fresh root ginger finely grated
  • 2 - 14 ounces fl /400ml cans coconut milk
  • 1 tablespoon of lime juice
  • 1 tablespoon of lemon juice
  • 1 tablespoon of fish sauce
  • 3 leaves of dried kaffir lime

Instructions

  • Preheat oven to 300 f/150 c

For the curry paste:

  • Fry the onion, garlic, lemongrass, ginger, cumin, coriander, cloves and peppercorns in a dry frying pan for until fragrant (4-5 minutes).
  • Remove the pan from the heat and set aside to cool.
  • Blend the spices in a food processor, then add the anchovy paste, sugar and oil and blend until smooth. Set aside.
  • Heat a large non-stick frying pan and brown the meat until golden brown set aside in a large oven-safe dish with the potatoes & onions.
  • Add the massaman paste, cilantro/coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant.
  • Stir in the coconut milk and bring to a boil.
  • Season with the lime & lemon juice and fish sauce add the lime leaves, then pour the sauce over the meat, onion, and potatoes, cover and bake for 1 1/2 hours.
  • Serve on rice sprinkled with the chopped cilantro/coriander leaves.

Nutrition

Calories: 205kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 429mg | Potassium: 749mg | Fiber: 5g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 28.2mg | Calcium: 92mg | Iron: 5.5mg