Beef Massaman Curry by Olivia Galletly for KitchenAid

Beef Massaman Curry Recipe

The cold weather has me craving hot, filling meals. But a hot soup doesn’t cut it; I want something deliciously aromatic and intensely flavourful, preferably with a thick sauce. A curry sounds perfect, right? Beef massaman curry, to be exact.

Massaman curry is a rich Thai curry which CNN has called the king of curries and ranked no. 1 in its list of 50 best foods in the world. It’s certainly in my list. Thailand has a number of delicious curries but this one stands out. Masssaman paste is traditionally made with warm spices, such as cinnamon, cumin, cardamom, cloves, and galangal, then cooked with chili, coconut cream, shrimp paste, fish sauce, and tamarind sauce.

But getting all these spices locally may be tricky which is why this beef massaman curry recipe by Olivia Galletly from The Hungry Cook is perfect, especially for time-poor individuals who deserve delicious and well-cooked meals nonetheless! It makes use store-bought massaman paste, which is a practical and tasty alternative. (Olivia cautions that some massaman pastes may be hotter than others so give it a try first before spooning heaps into the dish.) Another plus is making this in the slow cooker, so you can start it, forget it, and come back to fall-apart tender beef in the most sumptuous sauce. Just the sound of that makes my mouth water.

Equipment

Ingredients

Beef Massaman Curry by Olivia Galletly for KitchenAid

  • 1kg chuck steak, cut into 2cm pieces
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 3cm piece of ginger, peeled and minced
  • 1 stalk of lemongrass, finely chopped
  • 2 cloves of garlic, minced
  • 3 tbsp massaman paste
  • 1 440ml can coconut cream
  • 1 cup chicken stock
  • 1 tbsp tamarind paste
  • 2 large potatoes like Dutch cream, cut into 2cm chunks
  • 1 cinnamon quill
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • ½ cup peanuts
  • 1 cup fresh or canned pineapple pieces
  • Rice, roti, and coriander to serve

Instructions

  1. Add the olive oil in the fry pan then fry the red onion, ginger, lemongrass, and garlic until soft and aromatic. Add the massaman paste and fry for 1 minute. Add the beef and fry until meat is just beginning to brown.
  2. Transfer everything from the pan into the slow cooker and add the coconut cream, stock, tamarind paste, potatoes, cinnamon, fish sauce, and brown sugar. Place the lid on top and cook for 4-5 hours on high or 6 hours on medium.
  3. Add the pineapple and peanuts 30 minutes before serving.
  4. Sprinkle fresh coriander over the top and serve with basmati rice and roti bread.

Recipe and image by Olivia Galletly, The Hungry Cook, adapted from KitchenAid

Sef Gaspar

Sef is a writer, mum, and Kitchen Warehouse's content manager. She loves storytelling and cooking, which makes this blog the perfect playground.

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