ABOUT THIS RECIPE

Thai massaman curry (also known as Gaeng Massaman) is a popular traditional dish native to the southern region of Thailand. It’s a rich and creamy curry full of delicious, aromatic spices and made with beef, coconut milk, peanuts and potatoes. While beef is the traditional meat used in a massaman curry recipe, chicken and lamb make great alternatives too (recipes may need to be adjusted to suit the best cooking times for the meat used). 

WHAT YOU WILL NEED

• 1.5kg blade or chuck steak (cut into 5cm chunks)
• 600ml Coconut milk
• 6 cardamom pods
• 10cm cinnamon stick
• 300g waxy new potatoes (such as Charlotte)
• 8 shallots
• 2 tablespoons Massaman curry paste
• 2 tablespoon of Thai fish sauce
• 125ml Tamarind water
• 1 tablespoon Palm sugar
• 75g roasted peanuts
• Handful of Thai Basil

INSTRUCTIONS

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ready In: 1 hour

1. Add the beef steak into a heavy-based pot along with 350ml of coconut milk, 350ml water, cardamom pods, cinnamon stick and salt.
2. Leave the pot to simmer for 2 hours, stirring occasionally throughout cooking until the meat is almost tender. While simmering, leave a slight gap for steam to escape.
3. While the beef is simmering, wash, peel and chop the potatoes into 2-3cm pieces, peel the shallots and split them in half. Set aside.
4. Next, uncover the curry and remove and discard the black cardamom pods and cinnamon stick.
5. Follow by adding the rest of the coconut milk, potatoes, curry paste, fish sauce, tamarind water and palm sugar to the pot. Then simmer the pot gently uncovered for another 20-25 minutes or until the potatoes are cooked through.
6. Finally stir in the peanuts, garnish with Thai sweet basil and serve with Thai jasmine rice.

NUTRITIONAL INFO

Amount per serving

• Calories: 574kcal
• Protein: 53.0g
• Fat: 32.0g
• Carbohydrate: 21.0g
• Fiber: 5.0g
• Sodium: 924mg
• Cholesterol: 135mg