This was actually my first time making Massaman curry. Let me tell you, it was a hit. Massaman curry is kind of a cross between yellow and red curry which are my two favorites. So how can you go wrong?
Massaman curry is very easy to make and only requires a few ingredients. However, Massaman curry does take a little longer to cook, but don’t let that stop you from making this deliciousness!
I am hoping you guys already have some of the main ingredients on hand, but if not Amazon will come to the rescue.
I think by now most of my readers have the mushroom soy sauce and fish sauce but if not, here are the links on Amazon.
Mushroom soy sauce: Amazon This soy sauce is going to make you question every other brand you have tried! It is the best!
Fish sauce: Amazon This is my all time favorite brand of fish sauce. It is so flavorful without being overly fishy.
Tamarind paste: Amazon This Tamarind concentrate is amazing. I use it to make a Thai dipping sauce and it can also be used to make a Tamarind drink. I haven’t tried that out yet, but the nice little Thai lady at the Asian market insisted I try it.
Coconut milk: Amazon This coconut milk is my favorite brand. A bad watery coconut milk can easily ruin a perfectly good curry!
This is the most important part of the dish so don’t substitute it for another kind of curry. Here is the link on Amazon. Massaman curry paste: Amazon This is my go to brand for any kind of curry paste!
If you guys buy anything through my links on Amazon, I do get a small portion. So thanks for helping me out!
Let’s start prepping our meal! Massaman curry only has a few ingredients so the prep work is short and sweet. Yay!
Thinly slice the yellow onion, peel and cube the potatoes into large bite sized pieces, and cut the beef into bite sized pieces. That was simple enough right?
Heat a large pot on high and add the Massaman curry paste and oil. Fry the paste until fragrant, then add 1 can of coconut milk. Stir until the paste is thoroughly mixed in, then reduce the heat to medium.
Add the beef and cook stirring occasionally for about 35 to 40 minutes. Add 1/2 cup of water and the other can of coconut milk and cook an additional 5 minutes stirring occasionally.
Add the potatoes, onions, peanuts, fish sauce, and mushroom soy sauce. Cook until the potatoes are soft, about 10 to 15 minutes. Last, add the sugar and tamarind paste. Feel free to add as much or little of the sugar and tamarind paste, depending on how you like it.
Serve the Massaman curry over jasmine rice of course and enjoy!
This recipe does make a rather large amount so don’t be alarmed. This curry is amazing left over! I actually prefer it that way. It sits over night and absorbs all those amazing flavors and somehow gets better and better!
It’s currently 8 a.m. as I type this and it’s making me hungry! Have you tried eating curry for breakfast? It is life changing!
- 1 lb. stew meat or chuck roast
- 2 small russet potatoes or 1 big
- 1 yellow onion
- 1/4 cup of unsalted peanuts
- 1 tbsp. oil
- 5 tbsp. massaman curry paste
- 2 cans coconut milk
- 1/2 cup water
- 3 tbsp. fish sauce
- 1 tbsp. mushroom soy sauce
- 1-2 tbsp. sugar, depending on how sweet you like it
- 1 tbsp. tamarind concentrate
- Thinly slice the onion, peel and cube the potatoes into large bite sized pieces, and cut the beef into bite sized pieces.
- Heat a large pot on high and add the curry paste and oil. Fry until fragrant, then add 1 can of coconut milk. Stir until the paste is thoroughly mixed in, then reduce heat to medium.
- Add the beef and cook stirring occasionally for about 35 to 40 minutes.
- Add the water and the other can of coconut milk and heat for about 5 minutes, stirring occasionally.
- Add the potatoes, onions, peanuts, fish sauce, and the mushroom soy sauce. Cook until the potatoes are soft (about 10-15 minutes), then add the tamarind concentrate and sugar.
- Serve over jasmine rice and ENJOY!!!!
