Massaman Curry With Beef

A Thai “Gaeng Massaman” ( แกงมัสมั่น ), or a Massaman Curry, literally translated as “Moslem Curry”, is something quite special with its selection of spices. Even King Phra Phutthaloetla, also known as Rama II, was so impressed by this curry from southern Thailand that he wrote a still-famous poem about Massaman Curry in the early 19th century.

We often make “Gaeng Massaman Nuea” ( แกงมัสมั่นเนื้อ ), a Massaman Curry with beef, which is a typical meat filling for this type of curry. To prepare this curry, you can use a homemade Massaman curry paste, but there are also ready-made pastes available to buy.

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Preparation

First, cut the beef into pieces about two to three centimeters in size. Then, grind the two nutmeg blossoms in a mortar into a coarse powder.

Next, fry the Massaman curry paste in a large pot with a little oil until fragrant. Add the meat, mix it with the curry paste and continue frying both together.

When the meat begins to change color, add the ground nutmeg blossoms and mix everything together. Then add the thicker part of the coconut milk and let everything simmer together.

After a few minutes, add the remaining coconut milk, palm sugar, and fish sauce and let the curry simmer for about ten minutes. In the meantime, you can peel the potatoes and cut them into bite-sized pieces. Finally, peel the onions and quarter them.

Then add the potatoes, onions, and cinnamon stick to the curry and let everything cook together for another three-quarters of an hour. Stir the Massaman curry occasionally and adjust the consistency with a little water if needed.

Meanwhile, roast the peanuts over medium heat without oil for a short time and add some of them directly to the curry. Use the rest of the peanuts later as a garnish.

Finally, let the curry simmer for a few more minutes until the potatoes have given the whole thing a certain creaminess.

Then distribute the finished Gaeng Massaman Nuea onto bowls or deep plates, garnish with the remaining peanuts and serve immediately steaming hot with jasmine rice.