Massaman Beef Curry From Typhoon Recipes

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BEEF MASSAMAN CURRY

Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven

Provided by Sarah Cook

Categories     Dinner, Main course

Time 2h25m

Number Of Ingredients 13



Beef massaman curry image

Steps:

  • Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
  • Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
  • Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
  • Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

Nutrition Facts : Calories 734 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.87 milligram of sodium

85g unsalted peanuts
400ml can coconut milk
4 tbsp massaman curry paste (we used Bart)
600g stewing beef steak, cut into large chunks
450g waxy potatoes, cut into 2.5cm chunks
1 onion, cut into thin wedges
4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
1 cinnamon stick
1 tbsp tamarind paste
1 tbsp palm or soft light brown sugar
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve
jasmine rice, to serve

MASSAMAN BEEF CURRY FROM TYPHOON

Categories     Beef     Potato     Carrot

Number Of Ingredients 14



MASSAMAN BEEF CURRY FROM TYPHOON image

Steps:

  • Carefully spoon the top coconut cream 1 cup and set aside. In med pot stir together remaining milk the thin part, beef cubes and water. Simmer till tender, 1 1/2 hours. In pan add the reserved milk and add the curry paste to dissolve, then the tamarind juice and palm sugar. Simmer to blend flavors. Add rest of the veggies and simmer till tender and serve over jasmine rice.

1 19oz can coconut milk
2 pounds beef chuck roast cubed
2 cups water
3-4 T Massaman curry paste
6-7 T Thai fish sauce
5 T tamarind juice concentrate
1/4 - 1/2 pound grated or chopped palm sugar or to taste
1 c sliced carrot
1 c cubed potato
1 c diced onion
peanuts
bay leaves
fried shallots optional
jasmine rice

MASSAMAN BEEF CURRY

A savory authentic Massaman beef curry Thai recipe that is very similar to something you would see in a restaurant. Hearty and multi-layered, this dish is great winter fare. Serve with hot steamed rice.

Provided by SUZIRECTANGLE

Categories     World Cuisine Recipes     Asian     Thai

Time 50m

Yield 6

Number Of Ingredients 12



Massaman Beef Curry image

Steps:

  • Heat oil in a wok over high heat. Stir in curry paste and heat until bubbling. Add beef and coconut milk; cook and stir until beef is browned, 7 to 10 minutes. Stir in potato, onion, fish sauce, lemon juice, chili peppers, lime leaves, and brown sugar. Cook for 5 minutes, reduce heat, and simmer until beef is tender, 20 to 30 minutes. Sprinkle peanuts on top.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 17.6 g, Cholesterol 17.2 mg, Fat 24.3 g, Fiber 3.8 g, Protein 10.8 g, SaturatedFat 10.4 g, Sodium 534.3 mg, Sugar 3.4 g

2 tablespoons vegetable oil
1 tablespoon Massaman curry paste
½ pound beef chuck, cut into 1-inch cubes
1 cup coconut milk
1 potato, cubed
1 onion, quartered
2 tablespoons fish sauce
2 tablespoons lemon juice
4 dried chili peppers, crushed
2 kaffir lime leaves
1 teaspoon brown sugar
½ cup roasted peanuts

THAI BEEF MASSAMAN CURRY

This recipe is from Brigitte Hafner. When I made it I found I had to add quite a bit of water in the last 15 minutes to stop it getting too dry, just keep an eye on it and stir frequently. I used rump steak as that was all I had, but I marinaded it for 24 hours in a tenderising marinade and it was absolutely amazing. I made this in a nonstick wok so you may like to use more oil if you don't have one of these. Also, I used pre-cooked potatoes to make it a little faster and just reheated them in the curry (but they would taste nicer cooked in).

Provided by Chickee

Categories     Curries

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 15



Thai Beef Massaman Curry image

Steps:

  • Trim meat of excess fat and sinew and cut into 2-3cm cubes.
  • Heat the oil in a heavy-based pot and fry the onion until brown.
  • Add the meat, season and continue to brown all over.
  • From top of the coconut milk tin, scoop out the thick cream and add to the pot.
  • Add curry paste, lower the heat and cook gently for about 5 minutes.
  • Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
  • Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
  • Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
  • Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
  • ---TIP---.
  • Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.

Nutrition Facts : Calories 648.1, Fat 49.7, SaturatedFat 29.4, Cholesterol 32.7, Sodium 452.6, Carbohydrate 45.8, Fiber 8, Sugar 7.8, Protein 11.5

600 g beef (brisket, gravy beef, or shank)
cooking spray
1 large onion, sliced
salt
400 g coconut milk, settled- don't shake
6 tablespoons massaman curry paste (bought or made)
500 ml water
2 cinnamon sticks
2 bay leaves
3 waxy potatoes, peeled and diced in 2-3cm cubes
1 -2 tablespoon fish sauce
1 tablespoon grated palm sugar
1 tablespoon tamarind paste or 1 tablespoon lemon juice
2 tablespoons roasted peanuts, crushed
3 sprigs coriander, chopped

MASAMAN, MASSAMAN, MUSSUMAN CURRY TOFU

While Masaman Curry is commonly served with beef, I love the texture tofu adds to this spicy-sweet dish. You can use any protein you like, other common meats are chicken or shrimp. I use Mae Ploy Masaman Curry found at Asian grocery stores or higher-end grocery stores. Why spend $9+ on a single serving when you can make it at home for cheap and feed an army? I love this dish! Just typing the word 'curry' makes my mouth water. As an authentic alternative to sugar and lime juice use 1 T. sugar and 1 T. tamarind juice

Provided by Hadice

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12



Masaman, Massaman, Mussuman Curry Tofu image

Steps:

  • In a saucepan, stir fry curry paste with half the can of coconut milk until combined. Add remaining coconut milk and heat until boiling.
  • Add remaining ingredients (except sugar and lime juice) and cook until potatoes and carrot soften and start to absorb flavors. About 20 minutes.
  • Remove bay leaves and cinnamon stick, add sugar and lime juice and gently stir until combined.
  • Serve over jasmine rice and top with crushed peanuts.
  • *Note: For a variation try one small potato and one small sweet potato.

Nutrition Facts : Calories 396.5, Fat 26.8, SaturatedFat 17.5, Sodium 120.2, Carbohydrate 32.8, Fiber 5.4, Sugar 15.6, Protein 12.3

14 ounces tofu, fried and cubed
1 (14 ounce) can coconut milk
2 -4 tablespoons masaman curry paste
1/2 cup water
1/2 small yellow onion, diced
2 carrots, peeled and sliced
1 medium potato, peeled and cubed
2 bay leaves
1 cinnamon stick
1/4 cup unsalted dry roasted peanuts
2 tablespoons sugar
1 tablespoon lime juice

MASSAMAN CURRY

While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman curry paste is chock-full of fragrant spices, from coriander and cumin to cardamom and cinnamon, and gives the beef-and-potato stew a rich flavor base.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h15m

Yield Serves 6 to 8; Makes 12 cups

Number Of Ingredients 16



Massaman Curry image

Steps:

  • Heat oil in a large, heavy pot over medium-high. Season beef with salt and pepper. Working in batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
  • Remove fat from pot and wipe out any blackened bits. Reduce heat to medium, then stir in sliced onion and curry paste, scraping up browned bits from bottom of pot. Cook, stirring occasionally, until onion is softened, 5 minutes. Slowly stir in 1 can coconut milk and 1/2 cup water.
  • Cut beef into 1-inch chunks; return to pot along with any juices. Bring to a simmer, then reduce heat to low and cook, partially covered, 1 hour.
  • Remove lid and stir in fish sauce, tamarind mixture, brown sugar, bay leaves, cinnamon, cardamom, peanuts, potatoes, and remaining onion wedges and 1 can coconut milk. Season with salt and pepper. Return to a simmer and continue to cook, partially covered, until meat and potatoes are tender, about 1 hour more. Check seasoning and add more salt or fish sauce if desired. Serve, with rice, herbs, and cucumber relish.

2 tablespoons safflower oil
3 pounds whole chuck roast, cut crosswise into 2-inch-thick steaks
Kosher salt and freshly ground pepper
5 yellow onions (1 onion halved and sliced, and 4 onions cut into 1-inch-thick wedges)
1/4 cup Massaman curry paste, such as Maesri
2 cans (13.5 ounces each) coconut milk, such as Thai Kitchen
3 tablespoons fish sauce, such as Red Boat
1 tablespoon tamarind concentrate, mixed with 3 tablespoons water
2 tablespoons brown sugar
2 bay leaves
1 cinnamon stick
5 cardamom pods, lightly crushed
1/4 cup roasted peanuts, chopped, plus more for serving
5 medium Yukon Gold potatoes, cut into 1-inch pieces
Cooked jasmine rice and mixed fresh herbs, such as basil, cilantro, and mint, for serving
Thai Cucumber Relish, for serving

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