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.
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.
- 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.
- 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.
- 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.
- Tamarind juice (water): 80 ml
- Palm sugar: 50 g
5
When the sugar dissolves, add the beef and fried eggplants.
- 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.
- Cinnamon: 10 pieces
- Ground cinnamon: 1 teaspoon
- Star anise: 12 pieces
- Ground cloves: 0.3 teaspoon
- Ground allspice: 3 tablespoons
