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
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
BEEF MASSAMAN CURRY
A savory authentic Thai recipe for beef Massaman curry 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 Thai Recipes
Time 50m
Yield 6
Number Of Ingredients 12
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
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
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
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
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
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
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.
MASSAMAN BEEF CURRY
This delicious curry is the perfect winter warmer - the potatoes within the curry makes it a meal in itself. Add cubed butternut squash and green beans to make it go a little further.
Provided by thaitaste
Time 1h45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large pan and add the shallots, cook until soft but not coloured.
- Remove from the pan, add a little more oil and cook the beef until lightly coloured (you may need to cook the beef in a few batches). Remove the cooked beef from the pan.
- Add 1 tbsp of the coconut milk to the pan and add the curry paste. Stir and cook for 3 minutes until all the aromas are released.
- Return the beef and shallots, stirring to coat the meat with the paste.
- Add the remaining coconut milk, cardamom, cinnamon, tamarind paste, water and palm sugar to the pan. Bring to a gentle simmer then cover and cook for 1½ hours.
- Add the potatoes and peanuts and cook for a further 30 minutes or until the meat and potatoes are tender.
- Serve sprinkled with the remaining peanuts, a wedge of lime and a generous sprinkling of baby herbs.
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