Lazy Weekends · Thai
Massaman Curry with Beef
Slow cooked beef, potatoes, and peanuts simmered in a complex coconut sauce. This is an aromatic and balanced Thai curry.
Why This Works
The technique of 'cracking the cream' by frying the curry paste in the coconut solids is essential for releasing the fat-soluble aromatics, creating the signature depth of Massaman curry. By balancing the richness of the coconut milk with the pungent saltiness of fish sauce and the caramel notes of palm sugar, we achieve a harmonious profile that respects the complex Thai tradition.
The Upgrade
Add a bay leaf and a cinnamon stick along with the coconut milk for an even deeper, more complex aroma.
Chef's Secret
Michelin TechniqueDon't skip frying the curry paste in the coconut cream. This step unlocks the full depth of spices and creates a richer, smoother curry base.
Ingredients
Total time including resting: 45 min
Directions
Heat vegetable oil in a Dutch oven over medium heat to approximately 350°F.
1 minAdd Massaman curry paste and stir constantly until fragrant and the oil begins to separate.
3 minWhisk in 1/4 cup of the thick coconut cream from the top of the can until a uniform, aromatic mixture forms, then add the beef and brown on all sides.
4 minPour in the remaining coconut milk, add potatoes and onion wedges, and bring the mixture to a gentle simmer.
2 minCover the pot, reduce heat to low, and simmer until the beef is tender and potatoes are cooked through.
30 minStir in the fish sauce, palm sugar, and roasted peanuts, cooking briefly to meld the flavors before serving over jasmine rice.
2 minWine Pairing
Grenache
Red Wine
The BottleBodegas Alto Moncayo Veraton Garnacha
A full-bodied, fruit-forward Grenache matches the intensity and weight of the beef. Its spicy, plush profile complements the aromatic spices and coconut cream without being overpowered by the curry.
Nutrition per Serving
700
calories
38g
protein
40g
carbs
45g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Jasmine Rice
Steam aromatic jasmine rice to soak up the rich, complex coconut sauce of the beef curry.
Ingredients
Directions
Rinse the jasmine rice under cold running water until the water runs clear; drain thoroughly.
Place the rice, water, salt, oil, and bruised lemongrass stalk into a heavy-bottomed saucepan.
Bring the water to a gentle boil over medium-high heat.
Reduce heat to the lowest setting, cover tightly with a lid, and steam for 15 minutes.
Remove from heat and let stand, covered, for an additional 5 minutes.
Remove the lemongrass, fluff the rice gently with a fork, and serve immediately.
Side Dish
Pickled Red Onions
Quick-pickle onions in lime juice and sugar to provide a bright, acidic contrast to the heavy, savory curry.
Ingredients
Directions
Combine lime juice, sugar, salt, and chili flakes in a non-reactive mixing bowl.
Whisk thoroughly until the sugar and salt have fully dissolved.
Add the sliced red onions to the marinade, ensuring they are completely submerged.
Let the onions macerate at room temperature for 10 to 15 minutes until they turn a vibrant pink hue.
Drain slightly before serving alongside the Massaman curry to provide a necessary acidic lift.
Member Reviews
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Tasty and easy. Mine wasn't as photogenic but the flavor was there.