Thai Massaman Curry With Beef

Thai massaman curry is the perfect blend of the spices with medium heat and both sweet and savory flavors. I think beef is the best meat for this curry, because the flavor tastes great with the peanuts and potatoes.

Bake, peel, and dice:

2 medium potatoes (about 3/4 lb. or 12 oz. total)

Set the potatoes aside for now. The type of potato doesn’t really matter. I usually have Russets.

Stir fry until tender:

1 medium onion, chopped

1 small can massaman curry paste (I recommend the Maesri brand.)

a few T. of coconut milk

When the curry paste is well dissolved, add the following:

2 cans coconut milk

3 T. fish sauce

1 T. ground lemongrass or 2 stalks fresh*

2 T. brown sugar

juice of 1 lime or 1 T. lime juice

1 lb. beef steak or roast, cut into 1-inch strips

When the beef is almost cooked through, add and cook until heated through:

the cooked potatoes from earlier

3/4 c. chopped peanuts

Once the beef has finished cooking, serve the Thai massaman curry over rice.

*To prepare fresh lemongrass, pound it with the flat side of a knife until it smells fragrant. Cut the lemongrass into several pieces (2 inches long). Remove the lemongrass after cooking the curry.

Thai massaman curry

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