Massaman Curry

10 servings

180 minutes

Massaman curry is a dish with a rich history that came to Thailand through Persian traders. It combines Eastern spices with Thai culinary traditions, creating a thick and aromatic curry with notes of cinnamon, star anise, and clove. Its flavor is a balance of palm sugar sweetness, light tamarind tanginess, and deep spice warmth, complemented by tender beef and the creamy texture of coconut milk. The dish has a warming and rich taste, perfect for leisurely enjoyment. It is often served with jasmine rice that absorbs the sauce beautifully. Massaman curry is not just food; it's a culinary journey through centuries and cultures that reveals the richness of flavors in every spoonful.

Energy value per serving

• Calories: 818.1
• Proteins: 45.8g
• Fats: 58.1g
• Carbohydrates: 28.5g

Ingredients

• Anise (star anise): 12 pc
• Beef brisket: 2 kg
• Onion: 3 head
• Carrot: 2 pc
• Rosemary: 5 g
• Celery: 4 stem
• Massaman Curry Paste: 140 g
• Fish sauce: 50 ml
• Coconut milk: 4 jar
• Thai eggplants: 5 pc
• Palm sugar: 50 g
• Tamarind juice: 80 ml
• Cinnamon: 10 pc
• Ground cinnamon: 1 tsp
• Ground cloves: 0.3 tsp
• Ground allspice: 3 tbsp

Cooking steps

1. Chop the onion, carrot, and celery coarsely. Place a whole piece of beef brisket on the bone, chopped vegetables, and rosemary sprigs in a pot. Add a small amount of water and cook for two and a half hours. When the beef is ready, remove the meat from the bone and chop it coarsely.

   Required ingredients:

   • Onion: 3 heads
   • Carrot: 2 pieces
   • Celery: 4 stems
   • Beef brisket: 2 kg
   • Rosemary: 5 g

2. Cut five Thai eggplants in half lengthwise and fry in olive oil until golden brown.

   Required ingredients:

   • Thai eggplants: 5 piece

3. Pour 4 cans of 400 ml coconut milk into a large cast iron pot. Place on the heat, add 2 packs of 70 g massaman curry paste. Cook on low heat until the paste dissolves. Pour in fish sauce.

   Required ingredients:

   • Coconut milk: 4 jars
   • Massaman Curry Paste: 140 g
   • Fish sauce: 50 ml

4. Add 80 g of tamarind juice and 1/2 head of crushed palm sugar to the coconut milk. To crush the palm sugar, wrap the head in a towel, hold the ends, and hit the bundle against the floor several times.

   Required ingredients:

   • Tamarind juice: 80 ml
   • Palm sugar: 50 g

5. When the sugar dissolves, add the beef and fried eggplants.

   Required ingredients:

   • Beef brisket: 2 kg
   • Thai eggplants: 5 piece

6. Add spices: cinnamon sticks, ground cinnamon, star anise flowers, anise seeds, ground cloves, and allspice berries. Boil for ten minutes at a temperature close to boiling.

   Required ingredients:

   • Cinnamon: 10 pieces
   • Ground cinnamon: 1 teaspoon
   • Anise (star anise): 12 pieces
   • Ground cloves: 0.3 teaspoon
   • Ground allspice: 3 tablespoons