Massaman Beef Curry

We have 2 local Thai restaurants who each make wonderful Massaman Beef or Lamb Curry.  Each time we go to those restaurants, I would like to try something different, however it is really hard not to choose the Massaman Curry – it’s so good.

So I thought I would look for a recipe to try it myself.

I prefer beef, however lamb is just as good, to produce a curry that is both fragrant and mild to taste with a wonderful flavour for this Thai inspired dish.

I have to say this one is very good and I have been really surprised at how similar it is to our local restaurants.  It’s not quite as good as their lofty standards, but I’m happy to have this one again and again.  I expect they make their own massaman curry paste, which is different to this version.

This recipe provides 2 options to cook the curry.  I use the pressure cooker option, but there is also a slower simmer cooking with a pan.

Served with Jasmine Rice, I don’t think you will be disappointed with this one.

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Thai Massaman Beef Curry
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in pan over medium heat.
  2. Add onion and cook for about 5 minutes or until onion softens.
  3. Add massaman curry paste and cook for 1 minute or until fragrant.
  4. Add beef and cook, stirring, for 3-5 minutes or until browned.
  5. Add garlic and ginger and cook for 1 minute.
  6. Add coconut milk, beef stock, cinnamon stick, chilli, palm sugar, bay leaves, lime juice, fish sauce, peanuts and potatoes to the pan and bring to the boil.
  7. Reduce heat to simmer, cover and cook for 1.5 hours or until beef is tender. Alternately and the method I use is to place all contents into a pressure cooker and cook for 40 minutes.
  8. Steam rice and divide among serving bowls and top with curry and sprinkle with some coriander leaves to garnish.
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