Massaman Curry, a fantastic non-spicy curry fit for a connoisseur.  A lovely burst of subtle flavours and aromatics, balanced with the sour of tamarind and the sweet of Palm sugar,  coconut and peanuts, Mmmmm!

It’s a ridiculous recipe in that it traditionally uses large chunks of meat and Thai don’t use knives for eating… just a fork and spoon, so once it’s done you have to cut the beef before you can eat it, however if it’s cooked to perfection and you use the right meat it will be so tender you can cut it with a spoon.

It just occurred to me that it sounds like I said Muscle man when referring to the old Muslim word, the word is in fact “Musulman” the older form of the word Muslim

Khwanjai’s Massaman Curry Recipe is also versatile in that, should you prefer Chicken or Lamb to beef it’s a simple swap with no other alterations to the recipe required. Also mentioned as suitable accompanying dishes…..  Our Sweet and Sour Pork Recipe or our Sweet and Sour Chicken Recipe

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Warmest Regards
Jules and ‘er Ladyship

Sign up for Khwanjai’s Free Mini course below, you’ll learn how to make a 7 recipe Banquet dinner and if you don’t want to make a banquet, no problem, every recipe is a delight in it’s own right!

Below is a basic “bare bones” version of the recipe, complete with this minuscule low res video trailer to give you an idea, members videos are huge, massive, gigantic…. Ginormous even!

Below is a simplified version of the recipe

Massaman Curry Recipe
(Gaeng Massaman) Serves 2

Ingredients:
400g Beef
500g Coconut Milk
1 tbs Fish Sauce
1 1/2 tbs Tamarind Puree
1 ts Palm Sugar (heaped)
1 ts Salt
1 1/2 ts Chicken Stock
1/2 Cup water
1 1/2 tbs Massaman
Curry Paste
1 Carrot 2 Potatoes
1/3 Cup Peanuts

Prepare:
Toast the peanuts
Chunky cut the beef
Potatoes into quarters
Carrot into thick slices 1/2″

Cooking:
Half of the coconut milk goes into a hot wok and simmer until it reduces and cracks
Add massaman curry paste,  mix it into the coconut milk, stir constantly until dissolved.
Add beef to the curry stirring as you add fish sauce, chicken stock, salt and palm sugar, until all is mixed Add some water and bring to boil
Add potatoes, carrot, peanuts and the remaining coconut milk, re-boil
Then reduce heat to simmer and cover with a lid for 15 minutes, open occasionally and stir After 15 minutes, check for tenderness and to see if the curry sauce has thickened.
Taste test and adjust as required, if you need to continue cooking at this stage, remove the lid.
When the oil starts to float on the surface and the sauce has thickened, it’s….. Done!

Serving Ideas:
Serve hot with Jasmine rice.  Also suggest a side dish of fresh salad, such as cabbage, crisp lettuce, cucumber and especially coriander.  A nice accompaniment for masaman curry is our Sweet and Sour Pork Recipe or our Sweet and Sour Chicken Recipe which will balance out your whole meal and contrast nicely with the rich and aromatic flavours of the curry.  If you fancy something to have as a sweet contrast to massaman curry? Try our Sweet Chicken Recipe, very nice! Another great choice would be BBQ Spare Ribs