Massaman Curry
Massaman curry held the top 1 spot at CNNGo’s World’s 50 most delicious foods 2010 so I suggest if you haven’t tried it you should give it a go. Massaman curry is a southern Thai dish with Muslim origin, it is usually made with beef cooked with coconut milk, cashews, potatoes, spices and Massaman curry paste. Usually served with rice and pickled ginger
A very complex dish in terms of taste as it host an array of spices from like tamarind, fish sauce, bay leaves, cardamom pods, cinnamon, star anise, palm sugar and chilli. But it does not mean it’s hard to make as this Number 1 dish is really easy to make at home.
Ingredients
750g stewing beef
2 medium potatoes, quartered
1/2 cup cashew
1 can coconut milk
1 cup beef stock
2 tablespoon Massaman curry paste
1 large onion, chopped
2 tbsp sugar
1 tbsp tamarind paste or tamarind powder
5 pcs cardamom pods, lightly crushed
1 cinnamon stick
3 pcs bay leaf
salt
oil
Method
1. In a pot add oil then brown beef. Remove beef then set aside.
2. Add sauté onions, once slightly brown add cardamom and cinnamon. Stir until fragrant.
3. Add coconut milk, beef stock and Massaman curry, bring to a boil then add beef, sugar, bay leaf and tamarind paste. Simmer in low heat for 45 minutes. Add water if necessary
4. Add potatoes and cashew then simmer for additional 20 minutes.
5. Serve with steamed rice and best consumed the next day.
Oh yes, please! Daving this one for when the in-laws visit – they love curries! AS do I.
I’m so glad you’ve shared this one today.. it’s just the sort of curry I would love to try:)
One of the world’s best dishes and I haven’t tried it? What’s wrong with me?! Love coconut milk and cardamom and all of other beautiful flavors you’ve got going on in here!
Oh this curry looks rich and heart and bursting with flavor!
hearty*
I’ve never heard of this dish! We’ve tried a few foods off the 2011 list and haven’t been steered wrong yet, so I’m sure if this was at number one it’s fantastic too. I know I’ve said this before, but I just love learning new things here!
Potatoes, cashews and beef… I’m sold. Looks awesome.
Well, I’m gonna have to give this a go. Not only because it’s one of the 50 most delicious foods, but because you make it look so darn delicious, Raymund! Can’t ever go wrong with meat and potatoes.
Love thai curries and massaman curry is a bit different than the rest. Thanks for sharing the recipe!
That stew beef and potatoes on that plate is just calling me right now Raymund. I mean.. calling me LOL.
One of the curries I love best. Thanks for sharing a lovely recipe for it!
I love curry! I once tried curry mixed with cheese (which was a funny idea for me at first) but it tasted great! But anyway, this recipe is new to me, but I’m taking note of this.
This looks like a curry which will make my soul Happy…..
Beef, spices, cashew, potatoes….. What not to love ?????
Beautiful!!!!
Oooo – I love massaman curry. It’s so delicious. Yours looks so good with the big chunks of potato.
Massman is one of my favourite currys, I think it’s the cinnamon that does it. Your dish looks amazing.
Curries and us cannot be separated with our strong Indian roots. Sure looks a worth the try for me with the spices and that wonderful outcome, as usual need to replace the beef with out types of meat.
I don’t think I can find massman curry paste here…. =( sadness
You can still make it at home by using a mixture of the following red chillies, coriander leaves, ground coraiander, cumin seeds, nutmeg, cinnamon, cloves shallots, garlic, lemongrass, galangal, lime zest, ground white pepper, salt, shrimp paste and roasted cashews.
gorgeous photo- I love the chilis all over!
I heard also this was ranked #1. It surprised me since its not that popular – thai red and green curry are more popular
Among all the Thai curry, Massaman Curry is my favorite. I never thought of making it myself. I knew I can’t beat the restaurant flavors. There are paste for this curry? Maybe I should explore that first and if I find it… I’ll be cooking this at home! Thanks for the recipe!
I can’t believe it took me a week to get to this post, way behind in my reading! I have saved the recipe, it sounds wonderful and I am interested in trying new curry recipes. Well, they are NEW to me.
BTW- the photo is awesome! You always impress me with all the ways you make a dish come alive in a photo.
Is it possible to leave out the tamarind? I live in the country and don’t have access to some ingredients I used to when I lived in the city.
It would be hard to get the same taste without the tamarind, but if you have no choice you can use any sour fruit like lemon or lime