MASSAMAN CURRY WITH BEEF

MASSAMAN CURRY WITH BEEF

Massaman Curry with Beef is a soul-satisfying dish that brings the warmth of Thai comfort food to your plate with its mild yet intensely fragrant curry base. This rich, slow-simmered dish features tender chunks of beef, fish sauce and creamy coconut milk infused with nutty and slightly sweet notes. Potatoes add heartiness and help absorb the spiced curry, creating a beautiful balance of flavour and texture. Massaman curry is influenced by Thai and Persian cuisines, resulting in a unique blend of aromatic and comforting spices. This single-serving version is ideal for solo dining and can be made quickly with minimal ingredients. Whether preparing a cosy lunch or a relaxed dinner, this dish offers restaurant-quality taste in a simple home-cooked format. It’s delicious or served with jasmine rice for a complete meal.

RECIPE CATEGORY

Main Course

SERVING SIZE

1

CUISINE

Thai

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Quick & Easy

DISH TYPE

Soup / Stew

INGREDIENTS

Here is a list of ingredients for Massaman Curry with Beef:

• ¼ cup beef diced

• ½ cup coconut milk

• ½ teaspoon massaman curry paste

• ¼ cup potatoes, diced

• ½ teaspoon fish sauce

FULL NUTRITIONAL INFORMATION

• Calories: 301.2 kcal

• Protein:10.9 g

• Fat: 25.9 g

• Saturated Fat: 22.1 g

• Carbohydrates: 10.4 g

• Sugars: 0.5 g

• Fibre: 0.9 g

• Sodium: 293.6 mg

• Cholesterol: 22.3 mg

• Calcium: 33.3 mg

• Iron: 4.9 mg

• Potassium: 558.3 mg

• Trans Fat: 0.1 g

PREPARATION

These steps are followed for the preparation of Massaman Curry with Beef:

• Prep The Ingredients: Dice the beef and potatoes into small and even cubes to ensure quick and uniform cooking.

• Heat The Curry Paste: In a small saucepan over medium heat, add 1–2 tablespoons of the coconut milk and stir in the Massaman curry paste. Cook for 1–2 minutes until aromatic.

• Add The Beef: Stir in the diced beef and cook for 2–3 minutes, allowing it to brown slightly while absorbing the curry paste.

• Pour In Coconut Milk: Add the remaining coconut milk to the pan and stir well to combine all the flavours.

• Simmer With Potatoes: Add the diced potatoes and bring the curry to a gentle simmer. Cover and cook for 10–12 minutes until beef and potatoes are tender.

• Season With Fish Sauce: Stir in the fish sauce and taste for balance. Adjust seasoning if needed.

• Finish And Serve: Once everything is cooked and the sauce has thickened slightly, remove from heat and serve hot with steamed rice.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

• Use Tender Cuts: Choose a quick-cooking and tender cut like sirloin or flank steak for fast prep.

• Simmer Gently: Low and slow cooking ensures tender beef and prevents the coconut milk from separating.

• Cut Even Sizes: Dice the beef and potatoes uniformly for even cooking and better presentation.

• Stir The Paste First: Blooming the curry paste in coconut milk enhances the depth of flavour.

• Cover While Cooking: This helps the potatoes cook faster and keeps moisture in the sauce.

VARIATIONS

• Make It Vegetarian: Substitute beef with tofu or chickpeas and use a vegetarian fish sauce alternative.

• Add Vegetables: Include carrots, onions or green beans to add texture and nutrients.

• Nutty Twist: Stir in a spoonful of peanut butter or top with crushed peanuts for added richness.

• Spice It Up: Increase the curry paste or add a pinch of cayenne pepper for more heat.

• Serve Over Noodles: Use cooked rice noodles instead of rice for a creative twist.

• Low-Fat Option: Use light coconut milk to reduce fat content while maintaining flavour.

• Sweeten Slightly: Add a pinch of brown sugar or palm sugar for a classic Thai flavour profile.

• Gluten-Free Version: Ensure curry paste and fish sauce are certified gluten-free if needed.

PREPPING AND STORAGE

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

• Freezing: Freeze for up to 2 months. Allow to cool completely before transferring to a freezer-safe container.

• Thawing: Defrost overnight in the fridge and reheat until hot through.

• Meal Prep Tip: Make a double batch and divide it into containers with rice for easy grab-and-go meals.

• Coconut Milk Note: Stir well before using and refrigerate leftovers in a sealed jar for up to 5 days.