Thai Massaman Beef Curry with Potatoes and Light Roasted Peanuts

Thai Massaman Beef Curry with Potatoes and Light Roasted Peanuts

Serves 8 people - Easy, long stew time

"Similar to Panang, but with additional spices like mace, cardamom, cinnamon and cloves, this curry has extra layers of flavour, love it!"

[Add RCP-GRN-001-Nutrition]



Ingredients


70g Mae Jum Massaman Curry Paste - Order you Mae Jum Paste

800ml Coconut Milk

700g Beef cut into chunks

400g Potatoes cut into large pieces

150g Onion coarsely chopped

30g Lightly roasted peanuts


Seasoning (to taste)


1 tbs Fish Sauce (or soy sauce for a lighter taste or to avoid fish allergies)

1 tbs Palm Sugar (light brown sugar or coconut sugar)

1 tbs Tamarind Juice


Cooking Instructions


1. Add half the coconut milk to a large saucepan and bring to a light boil.

2. Add the curry paste, then on a moderate heat, bring back to the boil and continue to blend paste until sauce is smooth.

TIP: Simmer longer to allow the coconut oil to separate slightly from the coconut milk and continue to fry the paste to extract maximum flavour.

3. Add the fish sauce, palm sugar and tamarind juice to taste.

TIP: You may wish to do this at the end, rather than at this stage. It will depend on what other ingredients you plan to add.

4. Add the beef and water to cover the meat, and simmer for 60 minutes on a low heat, stirring from time to time.

5. Add the remaining coconut milk, potatoes, onions and bring back to a simmer for a further 20 minutes until ingredients are cooked, stir to reduce the sauce.

6. Lightly dry roast the peanuts in a separate pan, or in the over, until slightly browned.

7. Add the peanuts, stir and remove from heat.

8. Serve hot with freshly made Thai fragrance rice or with flat bread or bean salad.

9. Enjoy, it's delicious.


Further Information


Massaman is not a native Thai word, and there are many different theories of where it originates from. Once you have tasted Massaman you will realise that it is very different to the other Thai curries and has a more Indian feel to it. That is because it uses more spices than fresh herbs.


One such theory dates back to the 19th century, where it is thought to represent "Muslin Man" curry as in the 17th century there was much trade between the court of Ayutthaya, the old capital of Thailand, and the Persian merchant brings products from the middle east. Other theories point to a southern Thai recipe influenced by Malaysia and the word Masam which means "sour".


For a lighter option use half the coconut milk, and add water to achieve desired consistency.


Download our recipes here

Making the perfect Thai curry

Principals of Thai Cuisine

THAI HERBS AND SPICES                          Simply Thai, Simply Delicious

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