Not Another Food Blog

Simple Massaman

This is one of my favourite curries. I have only made it once during a cooking class in Thailand but decided to finally give it a go at home on a cold Sunday night. Although this curry takes about an hour to cook the preparation time is close to nothing. And no, I didn’t making it from scratch.

Ingredients
Serves 2-3 people

300gm beef, such as rump steak, cut into chunks
250gm potatoes, peeled and cut into cubes
1 medium carrot, peeled and sliced
1 medium onion, peeled and sliced
½ roasted peanuts, I just used salted peanuts
5 tbsp Massaman curry paste (I used Valcom brand which is very mild)
400ml coconut milk
2 tsp sugar, use brown if possible
2 tsp fish sauce or half tsp salt

1. Heat up 2 tablespoons of olive oil in a saucepan. Add beef and curry paste and fry on high for 3-4 minutes, stirring.
2. Reduce the heat to low and slowly pour in coconut milk, bring to boil and reduce the heat. Add sugar. Cook covered for 25 minutes on medium/low heat.
3. Add peanuts and potatoes, bring to boil and cook for 10 minutes on medium heat until potatoes are tender. Add fish sauce or salt.
4. Add onion and carrots, bring up the heat to medium/high. Keep uncovered and stirring frequently cook for further 10-15 minutes, reducing the coconut milk. The curry will turn thick and more brown in colour. Taste for salt and if needed add more to taste.
5. Serve with rice and some fresh coriander.

Note: I prefer Massaman with beef but it’s also very nice with chicken. Just reduce the cooking time in step two to 5-10 minutes as chicken takes less time to cook.