Kaeng Massaman Neua (Thai Massaman Beef Curry)
Local name: แกงมัสมั่นเนื้อ
In short: Beef slowly braised in coconut milk with potatoes, onions, peanuts and warm spices such as cinnamon and cardamom, mild and slightly sweet. It takes about 2 h 30 min in total and makes 5 servings.
- Prep
- 30 min
- Cook
- 2 h
- Total
- 2 h 30 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 560 kcal
Massaman is the mildest and most aromatic of the Thai curries, with warm spices such as cinnamon, cardamom and cloves that rarely appear in other Thai pastes. Beef simmers slowly in coconut milk with potatoes, onions and peanuts until the sauce turns rich and slightly sweet, with a sour note from tamarind. It suits family gatherings, and it tastes even better the next day.
Instructions
- Toast the coriander, cumin, cloves, cardamom seeds and peppercorns in a dry pan for 1 to 2 minutes until fragrant. Grind to a fine powder.
- Pound or blend the ground spices with the drained chilies, shallots, garlic, lemongrass, galangal, shrimp paste and salt until smooth.
- Spoon the thick cream from the top of the coconut milk, about 150 ml (2/3 cup), into a heavy pot over medium heat. Cook for 4 minutes until the oil separates, then fry 4 tablespoons of paste for 3 to 4 minutes.
- Add the beef and stir for 3 minutes. Pour in the remaining coconut milk and water, and add the cinnamon, bay leaves and whole cardamom. Bring to a boil, then lower to a gentle simmer.
- Cover partly and cook for 1 hour 15 minutes, stirring now and then, until the beef is almost tender.
- Add the potatoes, onions, peanuts, tamarind, palm sugar and fish sauce. Simmer for 30 minutes more, until the beef is tender and the potatoes are soft.
- Taste: the sauce should be rich, lightly sweet, gently sour and salty. Serve with jasmine rice.
Tips
- In a hurry? Use bone-in chicken thighs and cut the simmering time to 35 minutes. Add the potatoes after 15 minutes.
- Store-bought massaman paste works. Use 3 tablespoons, fry it well and taste before adding fish sauce, as many pastes are salty.
Questions and answers
Is massaman curry spicy?
It is one of the mildest Thai curries. The chilies are balanced by sweet spices and coconut, so it suits people who do not like strong heat.
Can I make massaman curry in a slow cooker?
Yes. Fry the paste and beef first, then cook everything except the potatoes on low for 7 hours, adding the potatoes for the last 2 hours.
Can I freeze massaman curry?
Yes, for up to 3 months. Freeze without the potatoes if you can, since they turn grainy after thawing.
How long does it take to make Kaeng Massaman Neua (Thai Massaman Beef Curry)?
About 2 h 30 min in total: 30 min of preparation and 2 h of cooking.
How many calories are in Kaeng Massaman Neua (Thai Massaman Beef Curry)?
About 560 kcal per serving, with 32 g of protein, 30 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 30 g |
| Fat | 38 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
