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
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
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
HOW TO MAKE BEEF MASSAMAN CURRY
Steps:
- Place the beef in a saucepan and pour 500ml (2 cups) of water over it. Bring to a simmer and cook for 11⁄2-2 hours until the meat is really tender. You will probably need to add more water but only add just enough to cover. You want the stock to be really flavourful from the beef.
- When the meat is almost tender enough to eat, stir in the potatoes and cook until fork tender.
- While the meat is cooking, you can start making the curry. Ina wok or large frying pan, heat the oil over a medium-high heat. When it begins to shimmer, add the onion and peanuts. Fry for about 3 minutes, then add the curry paste. Stir well to combine with the oil and onions.
- Now add the coconut milk, sugar and tamarind paste, followed by the beef, potatoes, about 250ml (1 cup) of the cooking liquid and the fish sauce. Simmer for about 10 minutes to thicken.
- Taste and adjust the seasoning, adding salt to taste. Garnish with a few leaves of holy basil and serve.
More about "thai beef massaman curry food"
MASSAMAN CURRY (BEEF IN CREAMY CURRY SAUCE) - RASA MALAYSIA
From rasamalaysia.com
4.4/5 (54)Total Time 1 hr 45 minsCategory Thai RecipesCalories 389 per serving
- In a large pot, heat remaining oil over medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.
- Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 hour.
BEEF MASSAMAN CURRY RECIPE - THAITABLE.COM
From thaitable.com
3.6/5 (25)Total Time 1 hrServings 6
BEEF MASSAMAN CURRY - ROSA'S THAI CAFE - MODERN THAI FOOD
From rosasthaicafe.com
Category Beef, Curries, Regional RecipesEstimated Reading Time 2 mins
MASSAMAN CURRY | BEEF CURRY RECIPES | TESCO REAL FOOD
From realfood.tesco.com
5/5 (33)Category DinnerCuisine ThaiTotal Time 30 mins
THAI MASSAMAN CURRY PASTE RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
3.8/5 (65)Total Time 15 minsCategory Entree, IngredientCalories 601 per serving
VENISON CURRY - THAI MASSAMAN CURRY RECIPE | HANK SHAW
From honest-food.net
4.7/5 (7)Total Time 45 minsCategory Main CourseCalories 437 per serving
- If you are making your own curry paste, heat the tablespoon of lard and saute the onion and garlic until soft and translucent. Let cool a bit and put into a bowl. While the onions are cooking, grind the chiles, cloves, cinnamon, cardamom, nutmeg, bay leaves and salt into a powder. Put the spice mix into the bowl with the onions and garlic. Add the galangal, turmeric and lemongrass and mix everything well. Pound everything into a rough paste and set aside.
- In a large saute pan or wok, heat the other tablespoon of lard or vegetable oil and sear the onions over high heat. Toss well to combine, then don't move the onions for a minute or two -- you want some char on them. Toss again and let sear one more time.
- Add the potatoes, coconut milk, fish sauce, cinnamon and enough water to just barely cover the potatoes. Mix in the curry paste one tablespoon at a time and stop when it is spicy enough for you. Cover and simmer until the potatoes are tender, about 30 minutes. When the potatoes are tender, mix in the venison and cook gently for 5 more minutes.
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.
THAI MASSAMAN CURRY WITH BEEF - INQUIRING CHEF
From inquiringchef.com
4/5 (8)Total Time 40 minsCategory Main DishCalories 519 per serving
- Heat a Dutch oven, wok, or saute pan over medium heat. Add ¾ cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk) to the pan. Simmer coconut milk, stirring constantly, until it has reduced by half and you can see oil separating from the milk, 5 to 6 minutes. (Note: This step to “break” the coconut milk is part of the traditional process, but don’t worry if your coconut milk doesn’t show signs of separating after this initial cook time - just proceed with the recipe.)
BEEF MASSAMAN CURRY - HEALTHY THAI RECIPES
From healthythairecipes.com
Cuisine ThaiCategory Main CourseServings 4Calories 939 per serving
- Turn the stove on medium-high then add 1/2 can of lite coconut milk,1 cup of water, 1 tbsp of Masaman curry paste, and beef into a pot. Simmer the beef and the other ingredients for 30 to 45 minutes or until the meat is soft and tender then put it aside.
- Turn the stove on high. In a large pot, add olive oil and 3 tbsp Masaman curry paste. Stir-fry the paste until you can smell the paste's aroma then add one can of lite coconut milk. Once the curry is boiling, add more lite coconut milk a bit by bit. So basically, every time that the curry is boiling, you are going to more of the coconut milk (all the rest of the coconut milk).
- Add the cooked beef and potatoes, cinnamon sticks, bay leaves, 1/2 cup of water, sweet onion, fish sauce, tamarind, coconut sugar. Mix all the ingredients together and let them cook until the onion is cooked.
THE BEST THAI BEEF MASSAMAN CURRY RECIPE - SOUTHSIDE KITCHEN
From southsidekitchen.com
5/5 (1)Total Time 3 hrs 30 minsCategory MainsCalories 831 per serving
- Place the tamarind purée and 650 ml boiling water in a measuring jug or pot. Stir until the purée has completely dissolved then set aside.
- In a large saucepan, heat the oil over a high heat and add the curry paste. Lightly fry for 1-2 minutes being careful not to burn the paste.
- Add the coconut milk and tamarind water. Bring to the boil and then reduce to medium heat. Add the palm sugar, fish sauce, cardamom pods and cinnamon quills. Stir until the palm sugar has completely dissolved.
- Meanwhile, in a hot frying pan, add oil and sear the beef chunks until they start to turn golden brown on all sides. You may need to do this in batches. Once cooked, add the beef to the curry and bring to the boil. Reduce to a low heat and simmer for about 2 hours, stirring occasionally.
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.
BEEF MASSAMAN THAI CURRY - ERREN'S KITCHEN
From errenskitchen.com
4.8/5 (10)Total Time 1 hr 52 minsCategory DinnerCalories 205 per serving
- Fry the onion, garlic, lemongrass, ginger, cumin, coriander, cloves and peppercorns in a dry frying pan for until fragrant (4-5 minutes).
MASSAMAN CURRY RECIPE - BEEF MASSAMAN CURRY - DELISH
From delish.com
Cuisine ThaiCategory Dinner, LunchServings 4Total Time 2 hrs 15 mins
- Open the can of coconut milk and scrape off the coconut cream. Add the cream into a heavy bottomed pan over a medium heat, (If using low fat coconut milk or it has not separated use 20ml vegetable oil).
- Sear off the beef pieces in the pan until browned, then add the curry paste and cook for two minutes until the aromats are released.
- Add the rest of the coconut milk, water, fish sauce, tamarind, sugar, cinnamon stick, kaffir lime leaves and half the peanuts and simmer for approx. 1.5 hours or until the beef is tender.
- When the beef is ready add the potatoes cover and simmer for a further 15 minutes, then add the green beans and simmer for a further 5 minutes. Check the potatoes and green beans are tender and season with further fish sauce if needed.
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.
THAI BEEF MASSAMAN RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine AsianCategory EntreeServings 6Total Time 30 mins
- In a food processor or blender, make a paste out of the shallots, ginger, garlic, cilantro stems, red pepper flakes, garam masala, and 3/4 cups of the peanuts. You probably want to start the peanuts in the blender first to break them down before adding the rest of the ingredients.
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.
MASSAMAN CURRY WITH BEEF - AUTHENTIC THAI RECIPES FROM ...
From thaicookbook.tv
4.5/5 Category Main DishesServings 2-3Total Time 1 hr 35 mins
- Add 1 cup of coconut milk to a hot wok and bring it to a boil. Add the curry paste, stirring it in well. Let it fry for about 2 or 3 minutes.
- When the oils in the curry and coconut are bubbling and separate from the spices, add the beef to the pan and stir into the spices until it is well coated. Fry on all sides until the chunks are well seal and lightly browned.
- Add 2 cups of water, stir in well, and let it come to a nice boil. Then add the potatoes, onion, peanuts, cinnamon stick, and bay leaf. Simmer, covered, for about an hour.
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.
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.
RECIPE: MASSAMAN CURRY WITH BEEF - KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
MASSAMAN CURRY WITH BEEF - THAI GOLD
From thaigold.eu
Estimated Reading Time 50 secs
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
SLOW COOKER MASSAMAN BEEF CURRY - THE YUMMY BOWL
From theyummybowl.com
5/5 (1)Calories 547 per servingCategory Main Course
BEEF MASSAMAN CURRY | FOODTALK
From foodtalkdaily.com
Servings 4Total Time 2 hrs 15 mins
BEEF MASSAMAN CURRY | THAI RECIPES | SBS FOOD
From sbs.com.au
2.8/5 (120)Servings 6Cuisine ThaiCategory Dinner
BEEF MASSAMAN CURRY - A FRAGRANT THAI RECIPE FROM ...
From cookeatworld.com
5/5 (2)Total Time 2 hrs 30 minsCategory Main CourseCalories 762 per serving
THAIFOODMASTER - MASSAMAN CURRY - THE UNTOLD STORY (แกง ...
From thaifoodmaster.com
4.5/5 (2)Category CurryCuisine ThaiTotal Time 1 hr 45 mins
BEEF IN MILD THAI MASSAMAN SAUCE - THAI CURRY PASTES
From mythaicurry.com
Estimated Reading Time 3 mins
RECIPE THAI MASSAMAN BEEF - GAENG MASSAMAN
From importfood.com
CHINESE WHOLESALE - WING YIP
BEEF AND POTATO THAI MASSAMAN CURRY - EASY MEALS WITH ...
From recipe30.com
MASSAMAN BEEF CURRY – THAI TASTE
From thaitaste.co.uk
THAI MASAMAN CURRY PASTE - MAE PRANOM - IMPORTFOOD
From importfood.com
JAMIE COOKS WITH POO | THAI MASSAMAN CURRY – RECIPES ...
From recipescollection.org
MASSAMAN BEEF RECIPE - NEW IDEA FOOD
From newideafood.com.au
THAI BEEF MASSAMAN CURRY RECIPES
From tfrecipes.com
HOW TO MAKE THAI RED CURRY BEEF? – KENNEDYS CURRY
From kennedyscurry.com
HOW TO MAKE THAI MASSAMAN CURRY SAUCE? – KENNEDYS CURRY
From kennedyscurry.com
THAI BEEF MASSAMAN CURRY | JAIMIE EATS
From jaimieeats.com
THAI BEEF MASSAMAN CURRY - SORTED FOOD
From sortedfood.com
THAI MASSAMAN CURRY RECIPES
From tfrecipes.com
SUPAWAN THAI ON INSTAGRAM: “VERY TENDER BEEF CHEEKS ...
From instagram.com
BEEF MASSAMAN CURRY, THAI CURRY, THAI MAIN | COOK
From cookfood.net
20 AUTHENTIC THAI CURRY RECIPES (+ EASY DINNER IDEAS ...
From insanelygoodrecipes.com
THAI MASSAMAN BEEF CURRY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love