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.