Bowl of Beef Massaman Curry
(click to enlarge)

Beef Massaman Curry


Cali-Thai   -   Kaang Mussamun Neua
Makes:
Effort:
Sched:
DoAhead:  		 5-3/4 #
****
5 hr
Yes		 A powerful Pacific Rim curry, but not from chili heat, just from unapologetic flavors. It takes some time, but it makes a lot, and it's worth it. It will serve many with rice and reheats very well.




2-1/4
2
1
2x14
ar
2-1/2
1/2
2
1/3
1-1/2
4
3
2/3
3
#
#
#
oz

T
c
in
c
T

T
c
T
Beef (1)
Potatoes (2)
Pearl Onions (3)
cans Coconut Milk (4)  
Water
Tamarind Paste (5)
Water boiling
Cinnamon stick (6)
Fish Sauce (7)
Palm Sugar (8)
Makrut Leaf (9)
Lime Juice
Massaman Paste (10)
Oil
Do Ahead:   -   (1-1/4 hr)
  1. Make Massaman Curry Paste - you are highly unlikely to find it in markets in North America or Europe.
Prep:   -   (1-1/4 hrs)
  1. Cut BEEF into 1-1/4 inch cubes. Weight is trimmed of excess fat.
  2. Peel POTATOES and cut into 1 inch cubes. Place in a pan of water to cover, bring to a boil, and simmer until just cooked through. Drain.
  3. Scald ONIONS 1 minute in boiling water. Drain. Cut a little off the top end and as little as you can off the root end. Peel off the papery layers. Put the peeled onions back in the pan with Water to cover. Bring to a boil and simmer until Onions are just cooked through. Drain.
  4. Cool 2 14oz cans of COCONUT MILK upright, without shaking. Carefully open the cans. Scoop 1-1/3 cups of the thick Coconut Cream from the top, put it in a container and set aside until needed.
  5. Pour the remaining Coconut Milk into a large container and add enough water to make 5 cups. Set aside.
  6. Chop up the Tamarind Paste and place in a small bowl. Pour the 1/2 cup Boiling Water. Let sit 30 minutes or more, then press through a fine strainer. Discard solids.
  7. Crumple fresh Makrut leaves to bruise, or zest 2 limes if you don't have the leaves.
  8. Squeeze Lime Juice
Beef   -   (2-1/2 hrs)
  1. In a Sauté pan (3-1/2 qt min), Wok or what have you, heat 3 T Oil and fry Beef tumbling until lightly browned. I do this in two batches. Drain on a wire rack.
  2. Wipe any remaining oil out of the pan. Return all the Beef to the pan. Add the Cinnamon stick and the 5 cups of Thin Coconut Milk. Bring to a boil and simmer covered until Beef is tender, 1-1/2 to 2-1/2 hours depending on cut.
Sauce & Finish   -   (35 min)
  1. When Beef has about 1/2 hour to go, heat Coconut Cream in a sauté pan or skillet. Fry stirring with a flat spatula over decreasing heat and with increasing stirring until the water is almost evaporated and the Oil is starting to separate. There should be no browning.
  2. Stir in Massaman Curry and fry stirring often until it is quite aromatic and has darkened just a shade.
  3. Stir in Tamarind liquid, Fish Sauce and Sugar. Cook over moderate heat, stirring constantly for about 5 minutes, then add to the Beef.
  4. When Beef is done, Stir in Potatoes, Onions, and Makrut Leaves. Let simmer about 7 minutes or so for flavors to blend.
  5. Stir in Lime Juice and take off the heat.
  6. Serve with plenty of steamed Jasmine rice.
NOTES:

  1. Beef:

      Weight is as cubed with excess fat removed. Any stewing cut can be used. I prefer Chuck as it takes less time than round to be tender. How long it takes to cube the Beef also depends on cut, those with a lot of fat to trim off take longer.

  2. Potatoes:

      White Rose or other waxy potatoes are best as they will retain their shape in the curry. For details see our Potatoes page.

  3. Pearl Onions:

      I haven't the patience to peel tiny Pearl Onions, and the weight loss with them is also high. I pick out the smallest from a bin of white Boiling Onions. Those in the example photo were a little larger than I would have liked, but still can be eaten in a single bite.

  4. Coconut Milk:

      Make sure you Coconut Milk is from Thailand. Brands from other countries tend to be disappointing, with less Coconut Cream than wanted by this recipe. Aroy-D is an excellent brand.

  5. Tamarind Paste:

      This recipe presumes block form. If you are using concentrate use 3 Tablespoons without soaking.

  6. Cinnamon:

      This amount presumes real Cinnamon. If you use the hard Cassia Bark that passes for Cinnamon in North America, use a whole 3 inch stick. For details see our Cinnamon / Cassia page.

  7. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  8. Palm Sugar:

      If you don't have this, use a lightly refined sugar like Turbinado.

  9. Makrut Leaf

      [Kaffir Lime Leaf]   These come 2 leaves to a stem, but usually one of the leaves is small, so I use 3 stems to equal 4 leaves. If you do not have them, zest the peels of the Limes you will be squeezing for the Lime Juice.

  10. Massaman Curry Paste:

      This is not much available in markets in North America or Europe but is better made at home anyway. Our recipe Massaman Curry Paste makes twice the amount needed for this recipe.
  11. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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