Massaman Curry
Total Time
2 hours and 30 minutes
Prep Time
30 minutes
Cook Time
2 hours
Rating
4.98 out of 5 stars
(156)
Ingredients
4 servings
- 1 lemongrass (Note 1)
- 6 dried red Asian chillis (not Thai! Note 2)
- 4 eschallots (, peeled (Note 3)
- 5 cloves garlic (, unpeeled)
- 3 cm / 2.25" galangal piece (, peeled, cut into 3/4 cm / 1/2" slices (Note 4)
- 4 - 6 tbsp water
- 1/2 tsp ground cloves
- 3/4 tsp cumin
- 1/8 tsp ground nutmeg
- 3/4 tsp coriander
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 700 g / 1.4lb beef chuck (, cut into 4cm / 2.5" cubes (Note 5)
- 500 ml / 2 cups beef broth (, low sodium)
- 2 bay leaves
- 1/4 cup / 65 ml vegetable oil
- 400 ml / 14 oz coconut milk (full fat, 1 can)
- 1 cinnamon quill
- 1 star anise
- 1 tsp tamarind paste/puree (Note 6)
- 1 tbsp fish sauce
- 1 tbsp white sugar
- 2 medium-small potatoes (, peeled and cut into 2.5cm / 1" pieces)
- 3 tbsp peanuts (, roughly chopped)
- Finely sliced red chilli (optional)
- Asian fried shallots (optional, Note 7)
- Steamed jasmine rice
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Preparation
Step 1
Lemongrass (see video):
Step 2
Remove reedy outer layers and trim lemongrass per Note 1.
Step 3
Reserve all the trimmings (for beef). Finely chop the white part (for paste.
Step 4
Beef:
Step 5
Place Beef ingredients in a medium saucepan. Liquid should almost cover beef but not completely - if not, add water.
Step 6
Add lemongrass trimmings.
Step 7
Bring to boil over high heat, then reduce heat and simmer gently for 1.5 - 2 hours until beef is fork tender.
Step 8
Remove beef. If there's much more than 1.5 cups liquid, simmer to reduce. Set liquid aside.
Step 9
Char Aromatics (char = flavour!):
Step 10
Place heavy based skillet over high heat until smoking (no oil).
Step 11
Add eschalot, garlic and galangal in skillet. Get a nice char on them, then remove (~1.5 minutes).
Step 12
Add dried chillies into skillet, char 10 seconds or so on each side until charred, then remove.
Step 13
Once cool enough to handle: Grate galangal. Peel garlic. Break chillies in half, shake out seeds and discard.
Step 14
Spice Paste Dried Spices:
Step 15
Wipe the skillet used above or use a clean one. Heat on medium heat, add Spice Paste Dried Spices. Toast for 30 seconds or until they start to smell fragrant - do not let them burn. Immediately transfer into bowl.
Step 16
Curry Paste:
Step 17
Place chillies in food processor. (Note 8) Blitz until finely chopped.
Step 18
Add galangal, finely chopped lemongrass, the toasted Spice Paste Dried Spices, and remaining Spice Paste ingredients, starting with 4 tbsp water. Blitz until smooth - add more water if required.
Step 19
Curry Sauce:
Step 20
Place oil in a pot or large skillet over medium high heat. Add curry paste and cook for 3 minutes until the liquid has cooked out and it's thick and fragrant.
Step 21
Add coconut milk, stir to incorporate.
Step 22
Add cinnamon, star anise and reserved beef braising liquid. Reduce heat to medium and simmer for 3 minutes.
Step 23
Stir in fish sauce, tamarind and sugar, stir.
Step 24
Add potatoes and cook for 7 minutes or until potatoes are tender, turning as required.
Step 25
Add beef and simmer for 2 minutes or until sauce has reduced and thickened.
Step 26
Adjust: saltiness with fish sauce, sour with tamarind and sweet with sugar. The taste should be sweet, salty and sour, with more emphasis on the sweet and sour notes. Top up with a little water if the curry seems too thick
Step 27
Serve over jasmine rice, garnished with peanuts (essential!) plus optional crispy Asian shallots and fresh chillies.
Step 28
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