Let’s address the elephant in the room – no, I’m not from Thailand. I’ve never been (although it’s my dream)! I know it makes people feel a certain way, especially with international cuisine. But I feel I still have to share this authentic Massaman curry recipe, because the woman who taught me 15 years ago encouraged me to share it widely.
I learned this authentic Massaman curry recipe from a Thai woman I met while living in Utah. She ran a small Asian market there and was always so helpful and eager to please to everyone to love and appreciate the food of his country. I did my best to stay true to her instructions, making only one adjustment. When I cook with beef or pork, I first braise it for 90 minutes in beef bone broth before starting the other steps. I make beef stew in the same way. I do this for the sake of time, so that the beef is tender but the carrots and potatoes are not mushy.
Everything else is as she wrote, and she guesses every time. If you are not familiar with Massaman curry, it is one of the best introductory Thai curries. It has so much depth, but it’s not as spicy as other curries. Massaman curry is perfect for the time between seasons because it’s hearty and comforting, yet fresh and vibrant in flavor.
So if you are looking for the best authentic Massaman curry recipe, I think you will love this one. And while you may not believe me to know the difference, I’m just a mouthpiece for someone who definitely does. And if you’re from Thailand, I’d love to hear your thoughts on the recipe! Does that seem legit to you??
Authentic Thai Massaman Curry
A recipe given to me by a Thai woman I met 15 years ago. I kept this recipe with me, wrote it down all this time and made it so much that I know it by heart. He never misses.
Portions: 8
For stewing beef
- 2 tbsp coconut oil
- 2 tbsp Massaman Curry Paste Mae Ploy brand preferred
- 2.5 lbs Roast beef fat trimmed, cut into bite-sized cubes
- 2 cups beef bone broth
Braise the beef
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Preheat the oven to 325º and place a medium Dutch oven (with lid) on the stove over medium heat. Heat the coconut oil in a dutch oven for a minute or two, then add the curry paste and fry until fragrant. Add the beef cubes, stir to coat evenly with the curry paste and fry gently. Add the beef stock, stir, increase the heat and bring to a boil. Cover, turn off the heat and place in the preheated oven for 90 minutes.
Make the curry
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When the beef is done, remove the meat to a bowl and set aside. Place a dutch oven over medium-high heat and reduce the heat by about half.
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While that is reducing, heat another large dutch oven (with lid) on the stove top over medium heat. Add coconut oil and curry paste and fry until fragrant. Add 1/2 can of coconut cream (or coconut milk) and stir to combine. Simmer, stirring frequently, until the mixture turns red.
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Add the reduced beef cooking liquid, remaining coconut milk, stewed beef, potatoes and carrots, and kefir lime wedges to the pot. Bring to a boil, cover and reduce heat to medium and cook for 30 minutes.
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Add fish sauce, sugar, tamarind liquid and peanuts and cook for another 15 minutes. Taste the liquid – if too salty, add 1/4 cup water.
Serve
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Traditionally this is served with rice. My wife can’t have grains so we started using a mixture of finely chopped cabbage and cauliflower rice, quickly fried in a little olive oil with salt and pepper. Because of the potatoes, the rice dish can be a bit heavy so we’ve come to favor cabbage/cauliflower, but a good scoop of jasmine rice is hard to beat with this.
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Serve in a bowl topped with some chopped cilantro and a squeeze of lime.