Mouthwatering Beef Massaman Curry with Homemade Spice Blend

Experience the rich flavors of Beef Massaman Curry, a comforting dish that combines tender beef with a homemade spice blend.

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Prep Time 20

Cook Time 1 45

Total Time 2 5

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

Massaman Paste

1 medium Red Onion Adds sweetness and depth; substitute with yellow onion if necessary.
2-3 pieces Mild Red Chillies (Fresno) Provides gentle heat; adjust quantity for desired spiciness.
1 tsp Ground Coriander Enhances flavor with a warm, citrusy note.
1 tsp Ground Cumin Contributes earthy richness; substitute with caraway seeds if unavailable.
1 tsp Ground Cinnamon Adds warmth and sweetness; allspice can be used in a pinch.
1 tsp White Pepper Offers a different heat profile; black pepper is a fine alternative.
4 cloves Garlic Cloves Introduces an aromatic quality; garlic powder can substitute (1/8 tsp per clove).
1 stalk Lemongrass Provides a fresh, citrusy flavor; substitute with 2 tsp lemongrass paste or lemon zest if needed.
1 inch Fresh Ginger Adds zing and warmth; no substitute, but ginger powder can be used in lesser amounts.
1 tsp Shrimp Paste (optional) Delivers umami depth; omit for vegetarian version or use miso as a substitute.
2 tbsp Fish Sauce Enhances savoriness; soy sauce can be used for a vegetarian option.
2 tbsp Brown Sugar Balances flavors nicely; white sugar can substitute but may lack depth.
2 stalks Fresh Coriander Stalks Used in the paste; save leaves for garnish.
1 tsp Salt Essential for flavor enhancement.

Curry

2 tbsp Vegetable Oil Used for cooking; any neutral oil works great.
1 tbsp Cornflour (Cornstarch) Coats beef for browning; optional, but recommended for texture.
1 kg Braising Beef (Chuck) Provides richness and tenderness; replace with lamb or chicken thighs for variety.
4 cups Beef Stock Adds depth; choose gluten-free stock cubes to meet dietary needs.
1 can Canned Coconut Milk Imparts creaminess; double-check the label to ensure it's gluten-free.
400 g Baby New Potatoes Adds bulk to the curry; sweet potatoes or regular potatoes can be used as alternatives.
2 tbsp Juice of Lime Brightens flavors beautifully; use lemon juice if lime is unavailable.

Equipment

Food Processor
heavy pan
Dutch oven

Method

Steps

Make Massaman Paste: Blend together the red onion, mild red chillies, ground coriander, ground cumin, ground cinnamon, white pepper, garlic cloves, lemongrass, fresh ginger, shrimp paste (if using), fish sauce, brown sugar, fresh coriander stalks, and salt in a food processor until smooth.
Prepare Beef: Coat braising beef with cornflour, salt, and pepper in a bowl and let sit for 10 minutes.
Sear Beef: Heat a pan, add vegetable oil, and brown the beef in batches for about 5 minutes until nicely browned.
Add Paste: Stir in the prepared Massaman paste into the pot and cook for 2-3 minutes.
Simmer Curry: Pour in beef stock and canned coconut milk, then let it simmer covered for 1 hour and 45 minutes.
Add Potatoes: Once beef is tender, stir in the baby new potatoes and cook for an additional 25-30 minutes until fork-tender.
Finish and Serve: Stir in lime juice, serve over steamed rice, and garnish with fresh coriander leaves, extra chillies, and lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 850mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 30mgCalcium: 6mgIron: 20mg

Notes

Prepare the curry in advance for deeper flavors. Slow cooking is key for fork-tender meat.

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