Authentic Massaman Curry Recipe

Ingredients

• 500g (1.1 lb) boneless beef or chicken, cut into bite-sized pieces 500g (1.1 lb) boneless beef or chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons Massaman curry paste 2 tablespoons Massaman curry paste
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 potatoes, peeled and cut into chunks 2 potatoes, peeled and cut into chunks
• 1 carrot, peeled and sliced 1 carrot, peeled and sliced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 cinnamon stick 1 cinnamon stick
• 3 cardamom pods 3 cardamom pods
• 3 cloves 3 cloves
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 cup roasted peanuts 1/2 cup roasted peanuts
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 18g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and cook until softened.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Stir in the Massaman curry paste and cook for a few minutes to release its flavors.
4. 4.
   Add the beef or chicken to the pot and cook until browned on all sides.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer.
6. 6.
   Add the potatoes, carrot, fish sauce, tamarind paste, palm sugar, cinnamon stick, cardamom pods, cloves, and ground nutmeg. Stir well to combine.
7. 7.
   Cover the pot and let the curry simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
8. 8.
   Stir in the roasted peanuts and cook for an additional 5 minutes.
9. 9.
   Remove the cinnamon stick and cardamom pods before serving.
10. 10.
    Garnish with fresh cilantro and serve the Massaman Curry hot with jasmine rice.

Treat your ingredients with care...

• Beef or chicken — For a more tender result, marinate the meat in a mixture of soy sauce, lime juice, and garlic for 30 minutes before cooking.
• Massaman curry paste — If you prefer a milder curry, reduce the amount of curry paste used. Adjust according to your spice preference.
• Coconut milk — Use full-fat coconut milk for a creamier and richer curry.

Tips & Tricks

• To enhance the flavors, toast the cinnamon stick, cardamom pods, and cloves in a dry pan before adding them to the curry.
• For a vegetarian version, substitute the meat with tofu or a variety of vegetables like bell peppers, broccoli, and cauliflower.
• Adjust the spiciness by adding more or less Massaman curry paste.
• For a creamier texture, blend a small portion of the curry sauce and stir it back into the pot.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Massaman Curry with a side of fragrant jasmine rice to soak up the delicious sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Massaman Curry in a deep bowl, allowing the vibrant colors of the curry and the garnish to shine. Serve with a side of jasmine rice in a separate bowl for an appealing presentation.