Massaman Curry | Diethood

It doesn’t get higher than beef Massaman curry produced from scratch! I slow-cook this wealthy, aromatic Thai curry with juicy beef chunks, potatoes, smoky chilies, and coconut milk till the meat is fall-apart-tender and the sauce is wealthy and flavorful.

 

This Massaman curry could be a few of my finest work. It’s a wealthy, flavorful, Thai coconut curry brimming with fragrant spices, tender, fall-apart beef chunks, and smoky chili warmth that will get softened by the coconut milk. In fact, in true Massaman fashion, I couldn’t neglect a sprinkle of crunchy roasted peanuts and cilantro for garnish. Piled over rice, it was love at first chew. This curry takes a little bit of time to make however it’s the proper dish for a Sunday afternoon. The hassle is SO price it!

Why I Love This Curry Recipe

• All the flavour. Curry is likely one of the first issues to return to thoughts once I consider BIG taste. This Massaman curry recipe has loads of it, infused in each saucy chew. It’s mildly spicy (however straightforward to adapt), savory-sweet, and crammed with umami. The meat and potatoes soak that every one up. Too good!
• Straightforward components. My home made Massaman curry paste makes use of plenty of pantry spices you’ll acknowledge, plus a couple of easy-to-find extras that the majority grocery shops have within the worldwide meals aisle. I wished a recipe that recreated the daring flavors I really like with out going wild with unique components.
• Low and gradual. There’s some prep concerned in making the curry paste and getting the components cubed, chopped, and diced, however this recipe turns into fairly hands-off as soon as the cooking begins. I prepare dinner this low and gradual to carry out all the flavour, so a lot of the work will get left to my stovetop.

What Goes In Massaman Curry?

Massaman curry is a aromatic, wealthy, and barely spicy mash-up of Thai and Indian-style curries, so the components mirror a little bit little bit of each. It makes use of standard Indian spices like cumin, coriander, cinnamon, and cloves, with Malay influences within the Thai red-style curry paste.

Under is an summary of the components on this Massaman curry with some notes and substitutions. Be sure you scroll to the recipe card for a printable record with the quantities.

Massaman Curry Paste

• Spices – You’ll want floor cumin, white pepper (or black pepper in a pinch), ginger, cardamom, cloves, and cinnamon. 
• Chilies – I exploit Fresno chilies since they’re straightforward to seek out within the US. Good substitutes for Fresno chilies are jalapeño or chipotle peppers, which each have the smokiness we’re after. I like to recommend seeding the peppers to take the warmth off a little bit.
• Lemongrass Paste – You’ll discover this within the worldwide meals aisle close to different Asian cooking components. Recent lemongrass is kind of robust, but when you could find some, you’ll be able to grind it right into a paste your self.
• Garlic – Recent cloves, please!
• Pink Onion – One other gentle onion may even work right here, like yellow onion or candy Vidalia onion. Cube it up finely.
• Cilantro – Simply the stems! Cilantro stems add texture, plus they’re packed stuffed with taste. For those who don’t have cilantro, parsley stems or Thai basil stems will work, too.
• Miso Paste – Additionally discovered within the worldwide meals aisle. Miso is a thick paste produced from fermented soybeans. It’s the key to a great deal of umami taste in recipes like my Japanese pork katsu.
• Brown Sugar – Granulated sugar or one other sweetener, like honey or agave, would work right here, too.
• Lime Juice – Freshly squeezed lime juice is finest, however bottled is okay in a pinch.

Curry Substances

• Beef Chuck – Minimize into cubes. Different good slow-cooking cuts for curry are beef shanks (like what you’d use for osso buco), tri-tip, or quick ribs. 
• Cornstarch – We’re going to “velvet” the meat cubes earlier than we prepare dinner them. Velveting means coating the meat in cornstarch, which helps tenderize the meat. It’s a straightforward trick utilized by Asian eating places that makes the meat on this curry additional juicy and tender.
• Vegetable Oil – Canola oil or avocado oil are good selections.
• Coconut Milk – You’ll need to use a can of full-fat coconut milk, or coconut cream, which can yield a thicker curry. Simply just remember to don’t purchase cream of coconut, which is VERY candy and received’t work right here.
• Onion – Thinly sliced.
• Potatoes – I like a small, tender selection, like child gold potatoes. I’d suggest any potato that’s waxy, and never starchy.
• Peanuts – Roasted peanuts are a signature ingredient in Massaman curries. They add additional richness and scrumptious crunch! Clearly, be at liberty to skip them if you happen to’re nut-free.

Learn how to Make Massaman Curry Paste

The bottom of many curries begins with a aromatic paste made by mixing spices and aromatics. When you’ve gathered your components, the paste comes collectively rapidly within the blender:

• Mix. Add your entire curry paste components to a blender or meals processor. For those who’re old fashioned, you can too get out your pestle and mortar for this.
• Mix. Mix or grind the components to kind a clean paste. If the combination wants a little bit assist coming collectively, you’ll be able to add a spoonful of water as wanted.

You can even make this Massaman curry with store-bought curry paste. It received’t have fairly the identical freshness and taste, however it’ll do in a pinch. Consult with the instructions on the package deal in case you could add your store-bought paste at a special level within the cooking course of.

Making the Massaman Curry 

Are you drooling but? As a result of I’m. Together with your curry paste set to go, it’s time to get this curry saucy and simmering. Comply with the steps right here, and scroll to the printable recipe card for particulars.

• Make the curry paste. See above. I typically double the recipe and retailer the extras in a tight-lidded jar. Selfmade curry paste lasts as much as 4 weeks within the fridge, or 3 months within the freezer!
• Put together the meat. In the meantime, you’ll velvet the meat in a bowl with cornstarch, salt, and pepper. Afterward, sear the meat cubes over medium-high warmth till they’re good and caramelized.
• Mix and prepare dinner. Add your coconut milk, curry paste, and beef broth to the pot and provides {that a} good stir. Decrease the warmth and add the onion. Then, let the curry simmer, coated, for two hours.
• Add the potatoes. Lastly, add your potatoes within the final 25 minutes in order that they will prepare dinner by. 
• Serve. Serve your heat and aromatic Massaman curry over rice topped with peanuts and recent cilantro. See under for extra concepts.

What to Serve With Curry

My favourite approach to serve Massaman curry is over a mattress of white rice or cumin rice to absorb the flavors within the sauce. In fact, no curry dinner is full with out fluffy naan bread for a similar cause! 

This home made curry can also be scrumptious with vegetable biryani rice, which works nicely as a starter, too, with hen satay on the aspect. And if I’m in search of extra methods to spherical out a meal, I’ll make a batch of savory samosas or Indian samosa chaat (an Indian-style snack platter).

Storage and Reheating

• Refrigerate. Retailer the cooled leftover curry in an hermetic container within the fridge for as much as 4 days.
• Reheat. Heat the Massaman curry in a saucepan on the range over medium warmth. I a lot choose it to the microwave, as the meat is much less more likely to flip rubbery.
• Freeze. You’ll be able to freeze leftover curry for as much as 3 months. Wait till it’s cool after which freeze it in an hermetic container. Thaw the curry within the fridge earlier than reheating.

Extra Curry Recipes to Attempt