Beef Massaman Curry

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Beef Massaman Curry

Beef Massaman Curry

is heavenly, nice and tasty and very creamy too. This Beef Massaman Curry is not spicy at all, I am sorry to  say, as some of you who know me well, will tell you how much I love my curry to be very spicy. To me this dish is the king of the curries in Thailand. I can’t wait to sample their own when we visit there soon. I know some people make this curry differently. You can make the paste yourself as it’s not difficult at all, but sometimes you may need to buy it. I am one for fresh everything, from cooking to eating, I like to grow most of my own vegetables, and I always try to grow my own chillies because then I can make chilli paste to freeze, when needed later in the season.

Sometimes we get together with friends, which we try to do as often as we can when we have some free time. We each make a dish and one time, when I was wondering what to make for a change,  I decided to make this Massaman Curry. This dish started the evening off very well and we all enjoyed our feast. I am sure you would love to see the photos of our meals. We spent the evening chatting and enjoying a drink or two – or even three – of vino!

I think that’s enough talk, let’s cook:

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Print Recipe
Beef Massaman Curry
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Thai curry
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 2hr
Servings
portions
Ingredients
Cuisine Thai curry
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 2hr
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a deep heavy pan heat the oil on medium heat, then add the paste, fry for 5 mins, keep stirring to make sure you don't burn the paste.
  2. In another pan add little oil, fry the beef until it become nice and brown, remove from the pan then set aside.
  3. In the same pan using the same oil add cinnamon, star anise, cardamom, and fry for 2 min.
  4. Add the coconut milk with the water, add the beef and bring to the boil for 1 minute.
  5. Simmer on low heat for 40 mins then add the onions, potatoes, fish sauce, sugar, peanuts, and continue to simmer until all cooked.
  6. Garnish with peanuts or fresh Thai basil if you have some. Serve with steamed rice.
Recipe Notes

You can make this dish also with lamb or chicken.

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