Thai Beef Massaman Curry

Ingredients

• 35g Massaman Curry paste 

• 1 tbsp coconut oil (or vegetable oil) 

• 1 tbsp fish sauce

• 1 tbsp palm sugar

• 350g stewing beef 

• 200ml water

• 400ml coconut milk 

• kaffir lime leaves

• Red chilli (optional)

Instructions

Preparation

Cut the beef into 1 inch cubes

Cooking Method

1. Heat oil into a large saucepan on medium/high heat, then stir-fry curry paste to build aroma.

2. Add 100ml water to loosen the mix, and then blend in fish sauce and palm sugar

3. Add beef and 200ml of coconut milk and bring to a light boil, cover and cook for 10 minutes.

4. Add the remaining coconut milk and bring back to an uncovered simmer for 20 minutes.

5. Garnish with thinly sliced red chilli and kaffir lime leaves just before serving (optional)

6. Serve hot with freshly made Thai jasmine rice

Notes

1. Beef: A tender cut of beef works best for this recipe. You want something that can cook for a while without becoming tough. Cuts like beef brisket, chuck roast, or stewing beef are ideal as they become more tender as they simmer in the rich curry sauce.

2. Coconut Milk: Coconut milk is crucial for creating the creamy, rich base of the curry. It tempers the spices and gives the dish its luxurious texture.

3. Massaman Curry Paste: A high-quality Massaman curry paste is essential for achieving the authentic flavour of this dish. Mae Jum Thai Massaman Curry Paste is an excellent option that delivers the perfect balance of herbs and spices.

4. Palm Sugar and Fish Sauce: These two ingredients are essential for balancing the flavours in the dish. Palm sugar adds a subtle sweetness, while fish sauce provides the umami and saltiness that enhances the curry’s complexity.

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