a skillet filled with meat and potatoes covered in gravy, garnished with cilantro

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Massaman Curry

12 ratings

· 2hr 30min · 4 servings

Recipe video above. Not the fastest recipe in the world, but worth it! Rich and beautifully fragrant with the signature hint of smokiness, this mild curry is one of the most popular Thai curries ever. While many restaurants tend to tone down the spices and substantially increase the sugar, this recipe is based on authentic versions by Thai food authorities including David Thompson and Sujet Saenkham of Spice I Am. Super easy to adapt to other proteins - see notes! STORE BOUGHT CURRY PASTE…

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Ingredients

Meat

• 700 g Beef chuck

Produce

• 2 Bay leaves

• 1 Chilli, red

• 6 Chillis, dried red Asian

• 3/4 tsp Coriander

• 5 cloves Garlic

• 1 Lemongrass

• 3 tbsp Peanuts

• 2 Potatoes (, peeled and cut into 2.5cm / 1" pieces), medium small

• 1 Shallots, Asian fried

Canned Goods

• 500 ml Beef broth, low sodium

• 400 ml Coconut milk

Condiments

• 1 tbsp Fish sauce

• 1 tsp Tamarind paste/puree

Pasta & Grains

• 1 Jasmine rice

Baking & Spices

• 3 cm 2.25" galangal piece

• 1/2 tsp Cardamom

• 1/2 tsp Cinnamon

• 1 Cinnamon quill

• 1/2 tsp Cloves, ground

• 1/8 tsp Nutmeg, ground

• 1 Star anise

• 1 tbsp White sugar

Oils & Vinegars

• 1/4 cup Vegetable oil

Nuts & Seeds

• 3/4 tsp Cumin

Liquids

• 4 tbsp Water

Other

• 4 Eschallots (, peeled (note 3))

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