Description
Rich Malaysian slow cooked beef massaman curry blends complex spices with tender meat, creating a hearty culinary experience. Warm coconut milk and aromatic herbs complement succulent beef, inviting chefs to savor deep, layered flavors from traditional Thai-influenced cuisine.
Ingredients
Scale
- 1 kg (2.2 lbs) braising beef (beef chuck), chopped into chunks
- 400 g (14 oz) baby new potatoes, halved if large
- 2 sticks of lemongrass, inner parts finely chopped
- 1 red onion, chopped
- 3 mild red chillies, roughly chopped
- 3 cloves garlic, peeled
- 1 small bunch of fresh coriander stalks
- 2 tbsps vegetable oil
- 400 ml (13.5 fl oz) beef stock
- 400 g (14 oz) can coconut milk
- 2 tsp ground coriander
- 2 tsp cumin
- 1 tsp minced ginger
- 1 tsp brown sugar
- 1.5 tbsps cornflour
- 3 tsp fish sauce (ensure gluten-free)
- ½ tsp ground cinnamon
- ½ tsp white pepper
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tsp shrimp paste (optional, check for gluten-free)
- Juice of 1 lime
- Boiled rice
- Chopped fresh coriander
- Chopped red chillies
- Lime wedges
Instructions
- Paste Preparation: Pulse lemongrass, shallots, garlic, ginger, dried chillies, coriander seeds, cumin, cardamom, and cinnamon in a food processor until a smooth, aromatic paste forms, releasing intense, layered flavors.
- Meat Preparation: Coat beef in cornflour, salt, and pepper, then sear in a scorching hot pan until achieving a caramelized, golden-brown crust that seals in succulence and develops rich depth.
- Spice Infusion: Reduce heat and introduce the freshly crafted Massaman paste, thoroughly coating the meat and allowing spices to bloom, releasing their intricate essential oils and creating a robust flavor foundation.
- Liquid Base: Pour beef stock and coconut milk into the pan, creating a velvety, fragrant liquid that will gently braise the meat, encouraging tenderness and flavor absorption during a slow-cooking journey.
- Slow Cooking: Simmer the curry covered on low heat for approximately 90 minutes, occasionally stirring to prevent adhering and ensure even flavor distribution, transforming the tough meat into meltingly soft morsels.
- Potato Integration: Add whole potatoes during the final cooking stage, allowing them to luxuriate in the spice-laden sauce, absorbing the complex flavor profile while becoming perfectly yielding and creamy.
- Final Flourish: Drizzle fresh lime juice into the curry, introducing a bright, zesty counterpoint that cuts through the rich, creamy sauce, then garnish with fresh coriander, sliced red chillies, and lime wedges.
- Serving: Elegantly ladle the Massaman curry over fragrant jasmine rice, creating a visually stunning and flavor-packed culinary experience that celebrates the essence of Thai cuisine.
Notes
- Blend Massaman Paste Carefully: Create an authentic base by processing ingredients until smooth, ensuring maximum fragrance and depth of flavor for the curry.
- Sear Beef to Perfection: Use high heat and cornflour coating to develop a golden-brown crust, sealing in moisture and creating rich caramelized notes.
- Control Cooking Temperature: Gently simmer the curry to allow spices to bloom and meat to become incredibly tender, preventing burning or tough texture.
- Finish with Fresh Brightness: Add lime juice and garnishes just before serving to introduce vibrant, fresh elements that balance the rich, creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg