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Gaeng Massamun Neau

Massaman Beef Curry
This curry is typically served in the south of Thailand, where a lot of the Muslim population does not eat pork. This dish uses a braised beef recipe that’s made separate from the curry sauce, but you can stew large beef chunks in the curry, covered, for 2 to 3 hours as well. Like all of the curry recipes in this book, store-bought curry paste will work great.
Portions:2
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Ingredients

Braised Beef

  • 1½ –2 lb 680–907 g beef for braising, such as chuck
  • 1 tsp kosher salt
  • 1 tbsp 15 ml canola or other high-temperature cooking oil
  • 1 stalk lemongrass cut into 3-inch (8-cm) pieces
  • 5 kaffir lime leaves
  • 1- inch 3-cm piece galanga, skin on and sliced
  • 3 cloves garlic smashed
  • 2 cups 480 ml beef stock or water

Curry

  • 4 cups 960 ml full-fat coconut milk, with 3–5 tbsp (45–75 ml) of the thick cream on top separated out
  • 4 tbsp 54 g massaman curry paste
  • 3 bay leaves
  • 2 tsp 10 g shrimp paste
  • 2 tbsp 30 ml fish sauce
  • 2 tbsp 30 ml tamarind concentrate
  • 1 tbsp 14 g palm sugar or brown sugar
  • 1 large russet potato about 1 lb [454 g], peeled and cut into 2-inch (5-cm) dice
  • 1 brown onion cut into 1-inch (3-cm) dice
  • Cooked jasmine rice for serving
  • ¼ cup 30 g roasted peanuts, for garnish

Instructions

  • Cut the beef into 2-inch (5-cm) chunks and season with the salt.
  • In a large, heavy-bottomed pot, add the oil and place over medium-high heat.
  • Add the beef pieces to the pot and brown on all sides, working in batches if needed to avoid crowding and to get a good sear.
  • Add the lemongrass, kaffir lime leaves, galanga and garlic.
  • Add the stock or water to the height of the beef pieces.
  • Bring the mixture to a boil, then reduce the heat to a simmer for about 45 minutes, covered, or until the beef begins to become tender.
  • Set aside, reserving the cooking liquid.
  • Heat a wide, deep skillet over medium-high heat for about 1 minute.
  • Stir in 3 to 5 tablespoons (45 to 75 ml) of the thick coconut cream, along with the curry paste, bay leaves and shrimp paste.
  • Stir-fry for about 3 minutes, until the paste starts to brown and stick to the pan and is very fragrant.
  • If it seems dry or starts to sputter, add a little coconut milk to keep it moving.
  • Take care not to burn the paste and spices.
  • The paste should look like it’s frying, with oil separating out from the paste.
  • Stir the remaining coconut milk into the curry paste.
  • Scrape the bottom of the pan to release and deglaze anything that may be stuck.
  • Increase the heat to high and bring the sauce to a boil.
  • Allow the mixture to boil, uncovered, for 5 to 10 minutes or until the sauce reduces by about a quarter and coats the back of a spoon.
  • Reduce the heat to a simmer.
  • Add the cooked beef pieces, fish sauce, tamarind concentrate and sugar.
  • Add the potato pieces and onion.
  • Let simmer, loosely covered, for about 30 minutes, or until the beef and potatoes are tender.
  • Add some of the reserved beef cooking liquid if the curry gets too thick.
  • Taste and adjust any of the seasonings (fish sauce, tamarind concentrate and sugar) if you’d like and discard the bay leaves.
  • Serve with steamed jasmine rice and garnish with the peanuts.
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Course Beef / Curry
Cuisine Thailand