Photograph of the finished Massaman curry

Thailand · Cà ri Massaman bò

Massaman curry

1 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.6 lb
  • Photograph of Massaman Curry Sauce Massaman Curry Sauce 4.2 oz
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Potato Potato 14.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Roasted peanuts Roasted peanuts 1.7 oz
  • Photograph of Sour tamarind Sour tamarind 2.1 oz
  • Photograph of Palm sugar Palm sugar 1.4 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.3 oz
  • Photograph of Fish sauce Fish sauce 3 ¼ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the beef into 3 cm cubes, and slice the potatoes and onions into bite-sized pieces.
  2. 2 Simmer the thickened coconut milk in a saucepan for 5 minutes to separate the oil, then add the Massaman curry sauce and sauté for 3 minutes until fragrant.
  3. 3 Sauté the beef for 5 minutes until browned, add cinnamon and star anise, then pour in the remaining coconut milk along with a little water and bring to a boil.
  4. 4 Reduce the heat to low, cover, and simmer for 60 minutes until the beef is tender, skimming off any foam occasionally.
  5. 5 Add the potatoes and onions and cook for another 20 minutes. Season with fish sauce, palm sugar, and tamarind juice to achieve a balanced sweet, salty, and sour flavor.
  6. 6 Sprinkle roasted peanuts on top, let it rest for 5 minutes, then eat it hot with rice.

With an appliance

  • Pressure cooker 55 min

    Replace step 4: cook the beef at high pressure for 18 minutes, then let it rest naturally for 10 minutes; reduce to over 30 minutes and the meat will be tender and deeply flavorful without needing to skim off the foam. Add the potatoes and onions in step 5 only after opening the lid, and cook for 12 minutes to prevent them from breaking apart.

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