BEEF MASSAMAN CURRY
Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven
Provided by Sarah Cook
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
- Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
- Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
- Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
Nutrition Facts : Calories 734 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.87 milligram of sodium
MASSAMAN CURRY
While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman curry paste is chock-full of fragrant spices, from coriander and cumin to cardamom and cinnamon, and gives the beef-and-potato stew a rich flavor base.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h15m
Yield Serves 6 to 8; Makes 12 cups
Number Of Ingredients 16
Steps:
- Heat oil in a large, heavy pot over medium-high. Season beef with salt and pepper. Working in batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
- Remove fat from pot and wipe out any blackened bits. Reduce heat to medium, then stir in sliced onion and curry paste, scraping up browned bits from bottom of pot. Cook, stirring occasionally, until onion is softened, 5 minutes. Slowly stir in 1 can coconut milk and 1/2 cup water.
- Cut beef into 1-inch chunks; return to pot along with any juices. Bring to a simmer, then reduce heat to low and cook, partially covered, 1 hour.
- Remove lid and stir in fish sauce, tamarind mixture, brown sugar, bay leaves, cinnamon, cardamom, peanuts, potatoes, and remaining onion wedges and 1 can coconut milk. Season with salt and pepper. Return to a simmer and continue to cook, partially covered, until meat and potatoes are tender, about 1 hour more. Check seasoning and add more salt or fish sauce if desired. Serve, with rice, herbs, and cucumber relish.
THAI BEEF MASSAMAN CURRY
This recipe is from Brigitte Hafner. When I made it I found I had to add quite a bit of water in the last 15 minutes to stop it getting too dry, just keep an eye on it and stir frequently. I used rump steak as that was all I had, but I marinaded it for 24 hours in a tenderising marinade and it was absolutely amazing. I made this in a nonstick wok so you may like to use more oil if you don't have one of these. Also, I used pre-cooked potatoes to make it a little faster and just reheated them in the curry (but they would taste nicer cooked in).
Provided by Chickee
Categories Curries
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Trim meat of excess fat and sinew and cut into 2-3cm cubes.
- Heat the oil in a heavy-based pot and fry the onion until brown.
- Add the meat, season and continue to brown all over.
- From top of the coconut milk tin, scoop out the thick cream and add to the pot.
- Add curry paste, lower the heat and cook gently for about 5 minutes.
- Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
- Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
- Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
- Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
- ---TIP---.
- Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.
Nutrition Facts : Calories 648.1, Fat 49.7, SaturatedFat 29.4, Cholesterol 32.7, Sodium 452.6, Carbohydrate 45.8, Fiber 8, Sugar 7.8, Protein 11.5
CHICKEN MASSAMAN CURRY
This balanced sweet, spicy and slightly sour curry has a disputed origin. Most believe that its roots are in Thailand, with an influence of Muslim flavors and ingredients. It's a rich and complex curry where every ingredient plays its part and no one flavor dominates. Don't be afraid of the deep red slick of spiced oil that settles on top-that means you did it right!
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Dry-toast the chiles de arbol and guajillo chiles in a medium cast-iron or nonstick skillet over medium heat until lightly blackened in spots, 30 seconds to 1 minute per side. Transfer to a medium bowl and cover with hot water; let sit for 20 minutes to soften. Drain.
- Meanwhile, add the shrimp paste foil packet and the coriander, cumin, cardamom, cloves and cinnamon to the skillet. Toast the shrimp paste (in the foil), about 1 minute per side and stir to toast the spices until golden brown in spots and very fragrant, about 2 minutes total. Remove the foil packet and transfer the spices to a bowl. When completely cool, remove the shrimp paste from the foil and discard the foil. Grind the spices into a powder in a spice grinder.
- Turn the heat up to medium-high. Add the lemongrass, galangal, garlic, cilantro roots and shallot and toast until blackened in spots, about 3 minutes. Transfer to a food processor and pulse until finely chopped. Add the drained chiles, toasted shrimp paste, ground spices, nutmeg and 3/4 teaspoon salt. Pulse and scrape down the food processor multiple times until you have a fine paste.
- Place the curry paste and 1/2 cup coconut milk in a large pot or Dutch oven over medium heat. As the mixture cooks down, stir more frequently, scraping the bottom, until the oil separates and the paste sticks aggressively to the pan, 6 to 8 minutes. Add 3 tablespoons tamarind, the tablespoon fish sauce and tablespoon palm sugar and cook, stirring, a few seconds. Add the chicken thighs and turn in the curry paste to coat. Add the rest of the coconut milk, the peanuts, bay leaves, star anise, 1 teaspoon salt and 1 cup water.
- Simmer gently, partially covered, until the chicken is almost cooked through and the liquid has reduced slightly, 40 minutes. Tuck in the potatoes and onion, making sure the potatoes are submerged in the liquid. Simmer, partially covered, until the potatoes are fork tender, about 20 more minutes. Add 2 more tablespoons of tamarind. Taste and adjust with more tamarind, fish sauce, sugar and salt, if necessary. There might be a layer of bright orange oil on top. Feel free to skim some of it off, but it is traditional to leave some oil in the curry.
- Serve with the steamed jasmine rice.
JODIE WHITTAKER'S MASSAMAN CURRY
Inspired by her teenage travels to Thailand, Jodie's rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don't use for another day. Job done!
Provided by Jamie Oliver
Categories Lunch & dinner recipes Beef Curry Potato Sweet potato Lunch & dinner recipes
Time 2h45m
Yield 6
Number Of Ingredients 40
Steps:
- To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
- Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste - put some welly into it!
- Peel the lime zest, then finely chop the rind and pound with the chillies.
- Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
- Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
- Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
- To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
- Roughly chop the meat into 4cm chunks.
- Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
- Tip in the beef, peanuts and coconut milk, and bring to the boil.
- Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
- Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
- For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked - you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
- For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
- Cook the rice according to the packet instructions.
- Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
- Scatter the crispy shallots over the rice and serve with the curry and salad.
Nutrition Facts : Calories 809 calories, Fat 34.3 g fat, SaturatedFat 15.2 g saturated fat, Protein 32.4 g protein, Carbohydrate 99.4 g carbohydrate, Sugar 15.6 g sugar, Sodium 1.7 g salt, Fiber 6.6 g fibre
MASSAMAN CURRY
From food and Wine 1997 So many curries are made throughout the world that it's hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts, and five-spice powder, must be one of the best.
Provided by mell_2
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
- 2. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
- Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
- Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.
Nutrition Facts : Calories 442, Fat 21, SaturatedFat 7.7, Cholesterol 87.8, Sodium 712.2, Carbohydrate 21.9, Fiber 3.8, Sugar 4, Protein 43.5
MASSAMAN THAI CURRY
A smooth yet spicy thai curry with potatoes and peanuts.
Provided by stephski86
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a large deep frying pan, gently heat the coconut milk with the curry paste and bring to the boil. For a milder curry use 1-2 tsp, for a hotter curry use more.
- Add the diced chicken breast, cubed potatoes and peanuts and simmer until the potato is soft and the chicken cooked. If using prawns, add these for the last 5 minutes of cooking or they will shrink.
- Add a splash of thai fish sauce for an authentic flavour and serve with basmati rice.
More about "massaman curry food"
MASSAMAN CURRY - HOW TO COOK (QUICK AND EASY METHOD)
From tasteasianfood.com
Reviews 16Calories 1004 per servingCategory Curry
- Use fresh coconut milk (if available) Coconut milk plays a vital role in Massaman curry. The fat content and flavor of freshly pressed coconut milk are different from the processed coconut milk in cans or packets.
- Add the curry paste. If you use any store-bought Massaman curry pastes, be conservative when adding other seasonings as they have added with salt during production.
- Add the chicken, potatoes and more coconut milk, Add the curry paste to the coconut oil. You will notice the coconut oil will bubbling at the edge of the curry paste.
- Add the seasonings. You can add the remaining spices and seasonings anytime while braising the chicken. Add the cardamom, cinnamon stick and bay leaves to simmer with the chicken.
- Roasted peanut. When the chicken and potatoes have become soft, add the roasted peanuts to the curry. The peanuts will remain crunchy when served. You can add the peanuts together with the potatoes if you prefer soft peanuts.
- Taste test and serve. Adjust the saltiness, sourness, and sweetness at the end of the cooking process to get the right taste. The level of saltiness of different brands of fish sauce is different.
MASSAMAN CURRY - FOOD IN A MINUTE
From foodinaminute.co.nz
5/5 (1)Category Popular CollectionsServings 4
- Heat the sesame oil in the pressure cooker. Add the onion and saute over a medium low heat until it softens. Add the Massaman curry paste and continue cooking until it smells fragrant. Add the beef and stir to coat in the paste.
- Add coconut milk, water, peanut butter, brown sugar, salt, fish sauce and Gregg’s Cinnamon Quill. Stir while bringing up to the boil. Place the pressure cooker lid on and lock. Set at high pressure.* Start timing when there is a continuous stream of steam coming from the top. Cook for 20 minutes.
- Reduce the pressure quickly according to manufacturers instructions. Remove the lid. Add the potatoes and return to the stove top. Continue cooking for a further 8-10 minutes, until the potatoes are tender. Stir in lime juice. Season to taste. Garnish with coriander leaves. Serve with the Lemongrass infused Jasmine rice and green beans or courgettes on the side.
THE BEST THAI CHICKEN MASSAMAN CURRY - MINISTRY OF CURRY
From ministryofcurry.com
4.6/5 (12)Total Time 30 minsCategory EntreeCalories 476 per serving
- Heat cooking oil in a medium pan and add the massaman curry paste to it. Cook for a minute and then add the chicken cubes to it.
- Cook the chicken for 2-3 minutes. Add coconut milk to it, mix well and cook it covered for 5-10 minutes.
- Add the onions, boiled cubed potatoes , cashews and brown sugar to it. The recipe also call for a teaspoon of fish sauce which I have skipped at times, so if you are not big on fish sauce feel free to skip it.
- Mix everything together and cook covered for 10 minutes on medium heat. Turn the heat off and the curry is ready to be enjoyed with steamed Jasmine rice.
BEEF MASSAMAN CURRY (DAIRY FREE) | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
Cuisine AsianCategory DinnerServings 4Total Time 1 hr 55 mins
- Place the beef stew meat in a mixing bowl along with the red curry paste and 2 Tablespoons of the avocado oil. Stir well and allow the meat to marinate at least 15 minutes.
- Heat the remaining 1 Tablespoon of avocado oil in a large pot or Dutch oven over medium heat. Add the meat and brown 2 to 3 minutes, (don’t cook the meat all the way through).
- Add the remaining ingredients except the kaffir lime leaves and almond/cashew butter to the pot and stir well. Cover and bring to a full boil. Reduce the heat to low and cook, covered, for 1 hour. Remove the cover and cook at a simmer for 30 minutes, stirring occasionally, until the sauce has thickened. In the last 5 minutes of cooking time, add the kaffir lime leaves or lime zest. When the cooking time is done stir in the optional nut butter for an even thicker, more luscious sauce.
ULTIMATE BEEF MASSAMAN CURRY RECIPE - NICKY'S KITCHEN ...
From kitchensanctuary.com
Ratings 29Calories 507 per servingCategory Dinner
- Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.
- Fry the meat in the oil for about 5 mins on medium to high heat. You can do this in batches, but I find that if you put the meat in, and leave it alone for a few minutes before you stir it, you'll get a nice dark colour on the beef. The beef will probably stick a bit to the pan, so you might need to give it a little scrape with a spatula.
- Once the beef has cooked for 5 mins, turn down the heat a little and add in the spice paste you made earlier. Give it a stir to coat the beef and let it cook for a couple of minutes.
GAENG MASSAMAN: AUTHENTIC MASSAMAN CURRY RECIPE WITH BEEF
From dobbernationloves.com
5/5 (4)Total Time 2 hrs 30 minsCategory Main CourseCalories 698 per serving
- Place all the curry paste ingredients in a food processor and blend until it forms a smooth mixture. Set aside.
- Once the beef has cooked, turn down the heat to medium low and add in the curry paste. Stir to coat the beef and let it cook for an additional 2-3 minutes.
SWEET POTATO MASSAMAN CURRY - A CREAMY AND FRAGRANT CURRY
From lowlyfood.com
5/5 (1)Calories 434 per servingCategory Curry, Main Course
- Heat the tablespoon of vegetable oil in a large saucepan over a medium heat. Toss in the 5 cloves, 2 star anise, 3 cardamom pods and 1 stick cinnamon. Toast the spices for around a minute until they start to give off a strong aroma.
- Next add in the 2 tablespoons of massaman curry paste, 2 tablespoons soy sauce and 2 tablespoons of sugar, fry with the spices for about 1/2 a minute. Pour in the 1 can coconut milk, 200ml vegetable stock, 1 chopped onion and sliced sweet potato. Stir to combine the coconut milk evenly with the stock and curry paste.
- Bring the pan to a simmer, cover and cook for 20 minutes or until the sweet potato is nicely soft. Remove the pan from the heat and season to taste. Now toss in your 150g sliced greens and stir into the sauce. After a few minutes the greens should wilt and tenderise.
MASSAMAN CURRY RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Main-Course
- Put the coriander, cumin and peppercorns in a heavy based pan and set over a medium heat. Stir the spices until they emit a roasted aroma and turn lightly golden. Cool and grind in a spice grinder or mortar and pestle until fine.
- Put all the remaining ingredients in a food processor with the spices and blend until you have a smooth paste.
TASTE OF THAILAND: BEEF MASSAMAN CURRY - THE SOUTH AFRICAN
From thesouthafrican.com
5/5 (5)Category DinnerCuisine ThaiTotal Time 45 mins
- To make the curry paste, blend all the ingredients in a food processor or blender with olive oil. If the paste is too thick or get stucks, add more oil to achieve a smooth consistency.
MASSAMAN CURRY - RECIPETIN EATS
From recipetineats.com
5/5 (89)Total Time 2 hrs 30 minsCategory Curry, MainCalories 747 per serving
- Place Beef ingredients in a medium saucepan. Liquid should almost cover beef but not completely - if not, add water.
- Wipe the skillet used above or use a clean one. Heat on medium heat, add Spice Paste Dried Spices. Toast for 30 seconds or until they start to smell fragrant - do not let them burn. Immediately transfer into bowl.
EASY MASSAMAN CURRY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (23)Calories 402 per servingCategory Main Course
- Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened. Add the carrots and potatoes and cook for a minute or two. Add chicken, ginger, garlic and curry paste and sauté for 3 minutes.
- Add coconut milk. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar, peanut butter and lime juice. Simmer 5 more minutes.
- Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.
MASSAMAN CURRY RECIPE - QUICK FROM SCRATCH CHICKEN | …
From foodandwine.com
4/5 Category ChickenServings 4Total Time 40 mins
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
- Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
SLOWCOOKED MASSAMAN CURRY RECIPE - GOOD FOOD
From goodfood.com.au
- Fry your onion in a little oil until soft, put in your slow cooker. Steam/boil your diced potatoes in the microwave for 10 minutes on high. Whilst they are cooking put your diced beef in a zip lock bag or airtight container with the flour. Shake to cover.
- Put the beef (and any leftover flour on top of the onion in the slowcooker. Mix your paste with the coconut cream. Pour over the beef. Then mix the stock, lemon juice, fish sauce and brown sugar in the same jug and pour that over too.
- Add the potatoes and then mix it all together. Put the lid on and let it go for 7 hours on low or 4.5 hours on high.
MASSAMAN CURRY W/ BUTTERNUT SQUASH - FOOD BY MARS
From foodbymars.com
Reviews 4Estimated Reading Time 2 mins
HOMEMADE MASSAMAN CURRY - LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.9/5 (33)Calories 376 per servingCategory Main Course
MASSAMAN CURRY WITH PRAWNS – LOVE. FOOD. ASIA.
From lovefoodasia.wordpress.com
Estimated Reading Time 1 min
MASSAMAN CURRY - WIKIPEDIA
From en.wikipedia.org
Main ingredients Meat ( beef, duck, or chicken) or …Type CurryPlace of origin ThailandSimilar dishes Saraman curry
SLOW COOKER MASSAMAN CURRY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine Thai And South-East AsianCategory Main CourseServings 4
MASSAMAN CURRY | FOOD & SERVICE BUSINESS
From foodscream.com
Estimated Reading Time 40 secs
THAI MASSAMAN CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine Thai And South-East AsianCategory Main CourseServings 4-6
THAI MASSAMAN CHICKEN CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 219Calories 663 per servingCategory Dinner, Entree, Lunch
BEEF MASSAMAN CURRY | THAI RECIPES | SBS FOOD
From sbs.com.au
2.8/5 (120)Servings 6Cuisine ThaiCategory Dinner
INSTANT POT MASSAMAN CURRY RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Reviews 2Category DinnerCuisine ThaiTotal Time 30 mins
MASSAMAN CURRY AUTHENTIC THAI RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (41)Total Time 2 hrs 10 minsCategory Dinner, EntreeCalories 716 per serving
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