Thai curry
Together we cook an authentic Thai meal - perfect dishes for the family
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Massman Curry
Massaman curry is one of the better-known curries from Thailand - and rightly so: the beef is tender and fragrant. The curry soup has a perfect creamy consistency and a glossy, red texture on top.
The taste is sweet and spicy, but not too sweet. The potatoes, onions and peanuts are cooked to perfection. Heavenly and easy to make!
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Massman Curry
Effort: Simple
Preparation: 20 min.
Total time: 45 min.
INGREDIENTS FOR 2 PORTIONS
- 1 kilogram of beef fillet
- 1½ cups thick coconut milk
- 4 cups of thin coconut milk (2 cups of thick coconut milk with 2 cups of water)
- 50 grams peeled peanuts, roasted
- 6 onions (30g each)
- 2 potatoes (100g each)
- 5 cardamom leaves
- 10 cardamom seeds, roasted
- 1 cinnamon stick (3-5 cm long)
- ¼ cups and 2 tablespoons of palm sugar
- ¼ cups and 2 tablespoons fish sauce
- ¼ cups and 2 tablespoons of tamarind paste
- 4 tablespoons Seville orange juice
- 4 tablespoons vegetable oil
Curry paste
(finely whisk all ingredients together)
- 3 large dried chilies, deseeded, coarsely chopped and roasted
- 1 teaspoon ground sea salt
- 3 tablespoons peeled shallots, finely chopped, roasted
- 2 tablespoons peeled garlic, finely chopped, roasted
- ½ tablespoon galangal, finely chopped, roasted
- 3 tablespoons lemongrass, finely chopped, roasted
- 1½ tablespoons coriander roots, finely chopped, roasted
- 1 tablespoon coriander seeds, roasted, powdered
- 1 teaspoon cinnamon, roasted, powdered
- 1 teaspoon cumin, roasted, powdered
- 1 teaspoon pepper, roasted, powdered
- ½ teaspoon nutmeg, roasted, powdered
- ½ teaspoon clove, roasted, powdered
- ½ teaspoon cardamom seeds, roasted, powdered
- 1 teaspoon grilled prawn paste (wrapped in banana leaf)
Cooking instructions
STEP 1
Clean the beef and pat dry, cut the beef in half. Pour the thin coconut milk into a saucepan and heat over a medium heat. Add the beef and cook for 30 minutes. Remove the beef from the pot and cut it into 5x5 cm pieces. Return the beef to the pot and simmer until cooked and tender.
STEP 2
Clean and boil the potatoes. Peel and cut into 2.5x2.5 cm pieces. Peel and halve the onions. Cook for 3 minutes and leave to rest in a container.
STEP 3
Put the vegetable oil in a frying pan and heat over a medium heat. Add the curry paste and fry until fragrant, slowly add the thin coconut milk and stir well. Add the beef and simmer over a low heat. Add the peanuts and simmer until the beef is tender and cooked.
STEP 4
Add sugar, fish sauce, tamarind paste, Seville orange juice, cardamom leaves, cardamom seeds and roasted cinnamon. Stir well.
STEP 5
Add potatoes and onions. Increase the heat and cook for another 20 seconds. Adjust the flavor and take it off the heat.
STEP 6
Serve in a bowl. You can serve this dish with cucumber pickle dip, pickled ginger or pickled garlic.
