Thai Massaman Beef Curry
Embrace the hearty and intricate flavours of Thailand with our Massaman Beef Curry. This curry combines tender beef, aromatic spices, and the creamy texture of coconut milk. This recipe is straight forward and tastes incredible. Top tip, make an extra large batch and freeze portions so you can enjoy it over and over!
In this recipe, we use diced beef shin. It’s ideal for slow cooking, when cooked at low temperatures the meat becomes exceptionally tender and flavourful. You can use any type of beef that’s good for slow cooking, such as braising steak, brisket, or even beef short ribs.
The massaman curry paste is, of course, key to this dish. We use Mae Ploy curry paste, which you’ll find in your local asian supermarket. The inspiration for this recipe actually comes from Mae Ploy themselves, so we would recommend using that paste if you can get your hands on it. Tamarind paste then adds a unique sour and slightly sweet flavour, to add depth and complexity to curry.
Browning the beef adds depth of flavour, but just as important here is sautéing the onions. It ensures that the onions are sweet rather than bitter. In the slow cooker, the browned beef and sautéed onions meld with coconut milk to create a silky sauce. The peanuts introduce a slight crunch and nuttiness.
To serve, garnish with extra peanuts and crispy onions for added texture and flavour. We recommend serving this indulgent curry over a bed of jasmine rice to soak up the delicious sauce.
Thai Massaman Beef Curry
Equipment
- Slow Cooker
Ingredients
- 1-2 tbsp Neutral flavoured oil e.g. vegetable, sunflower
- 500 g Beef shin diced
- 1/2 White onion cut into large square pieces
- 20 g Roasted peanuts
- 50 g Massaman paste
- 1 tsp Tamarind paste
- 400 ml Coconut milk
- 2.5 tbsp Sugar
- 200 g Baby potatoes quartered
- 20 g Crispy onions
Instructions
- In a hot frying pan with a little oil, brown the beef on all sides. Do this in batches.
- Remove the beef and sauté the onions for a few minutes. Add a little more oil if needed.
- Optionally toast the peanuts for 1 minute.
- In the slow cooker combine the beef, onions and peanuts with Massaman curry paste, tamarind paste, sugar, baby potatoes and coconut milk.
- Cook on high for 3-4 hours or low for 7-8.
- Sprinkle over some extra crushed peanuts and crispy onions to serve.
