Slow-Braised Beef Massaman Curry — Gaeng Massaman Nuea
A Central Thai-Muslim slow-braised beef massaman with potato, peanuts, and shallots in coconut milk perfumed with cinnamon, cardamom, and star anise, finished with tamarind and palm sugar over jasmine rice for a celebratory curry.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat beef dry with kitchen paper and season generously with salt. Halve shallots and cut potato into 3cm chunks. Skim 3/4 cup thick cream from coconut milk and set the rest aside.
Sear
Heat 4 tbsp oil in a heavy pot over medium-high heat 1 minute until shimmering. Sear beef in batches in a single layer 5–6 minutes per batch, turning to brown all sides until deeply caramelised crust forms. Lift onto a plate.
Bloom
Add skimmed coconut cream to the same pot over medium heat 3 minutes until cream splits and red-tinted oil beads surface. Add massaman paste, cinnamon sticks, cardamom pods, and star anise; fry 2 minutes until deeply fragrant.
Braise
Return beef and juices to pot over medium heat with remaining coconut milk and 400ml water. Bring to bare simmer, cover, braise 50 minutes until beef is becoming fork-tender and sauce darkens.
Simmer
Add potato, shallot halves, and peanuts over medium-low heat. Simmer uncovered 20–25 minutes until potato is tender, beef is fork-tender, and glossy mahogany sauce clings to meat.
Reduce
Stir in tamarind paste, palm sugar, and fish sauce over low heat 3 minutes until sugar dissolves and sauce balances sour-sweet-salty. Taste and adjust seasoning as needed.
Plate
Remove from heat, fish out cinnamon sticks and star anise. Plate massaman in wide bowls alongside jasmine rice with extra peanuts scattered on top.
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