When the weather turns chilly or whenever you crave the warmth of a comforting meal, there’s hardly anything more satisfying than a rich, flavorsome curry. The beef Massaman curry, with its roots in Thai cuisine, is a perfect example of a dish that combines depth of flavor with hearty ingredients. This slow-cooked marvel is not just a feast for the taste buds but also a journey through a blend of spices and textures that promise to warm you from the inside out. Today, I’m sharing a detailed recipe that not only respects traditional flavors but also tweaks it for gluten-free needs without compromising on the essence of this beloved dish.
What You’ll Need:
For the Massaman Paste:
- 1 red onion, chopped
- 3 mild red chillies, roughly chopped
- 2 tsp ground coriander
- 2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp white pepper
- 3 cloves garlic, peeled
- 2 sticks of lemongrass, inner parts finely chopped
- 1 tsp minced ginger
- 1 tsp shrimp paste (optional, check for gluten-free)
- 3 tsp fish sauce (ensure gluten-free)
- 1 tsp brown sugar
- A small bunch of fresh coriander stalks
- 1/2 tsp salt
For the Curry:
- 2 tbsp vegetable oil
- 1.5 tbsp cornflour
- 1 kg braising beef (beef chuck), chopped into chunks
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 400 ml beef stock (use gluten-free bouillon cubes)
- 400 g can coconut milk
- 500 g baby new potatoes, halved if large
- Juice of 1 lime
To Serve:
- Boiled rice
- Chopped fresh coriander
- Chopped red chillies
- Lime wedges
Directions:
- Prepare the Massaman Paste: Begin by blending all the paste ingredients until you achieve a smooth mixture. This homemade paste is the heart of the curry, offering layers of flavor from earthy spices, aromatic lemongrass, and the optional but impactful shrimp paste.
- Brown the Beef: Heat the oil in a large pan. Mix the beef with cornflour, salt, and pepper, then fry it for about 5 minutes until it’s nicely browned. This step not only seals in the juices but also provides a great texture to the meat.
- Combine and Simmer: Reduce the heat and stir in the spice paste, ensuring the beef is well-coated. After cooking it for a couple of minutes to unlock the flavors, add the beef stock and coconut milk. Cover and let it simmer on low heat for an hour and 45 minutes, stirring occasionally. The slow cooking process melds the flavors together beautifully and tenderizes the beef to perfection.
- Add the Potatoes: Introduce the potatoes to the curry and cook for another 25 to 30 minutes until they are tender. The potatoes not only add substance but also absorb the rich flavors of the curry.
- Final Touches: Stir in the juice of one lime to add a refreshing brightness that cuts through the richness. Serve this delectable curry on a bed of boiled rice, garnished with fresh coriander, chillies, and lime wedges for an additional zest.
Nutritional Information:
- Prep Time: 15 mins
- Cooking Time: 2 hrs 30 mins
- Total Time: 2 hrs 45 mins
- Servings: 6
- Calories: 507 kcal per serving
Whether you’re new to Thai cuisine or a seasoned aficionado, this beef Massaman curry is bound to become a favorite. Its slow-cooked tenderness, combined with the depth of flavor from the homemade paste, makes it a fulfilling meal for any day of the week. Pair it with fluffy rice and the recommended garnishes for a truly authentic experience. Enjoy the process of making it as much as you will savor every bite!
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Slow Cooked Beef Massaman Curry
- Total Time: 2 hrs 45 mins
- Yield: 6 1x
Description
Embark on a culinary journey to Thailand with this Slow Cooked Beef Massaman Curry. This dish brings the warmth of Thai spices into your kitchen, creating a symphony of flavors with each bite. The rich, fall-apart beef pairs wonderfully with the spicy, homemade Massaman paste, while the new potatoes add a comforting, earthy note. It’s a testament to the power of slow cooking, transforming simple ingredients into a hearty, soul-satisfying meal that’s perfect for any day of the year.
Ingredients
Massaman Paste (makes about 6 tbsp):
1 chopped red onion
3 mild red chillies, roughly chopped
2 tsp ground coriander
2 tsp cumin
1/2 tsp ground cinnamon
1/2 tsp white pepper
3 cloves garlic, peeled
2 sticks of lemongrass, inner parts finely chopped
1 tsp minced ginger
1 tsp shrimp paste (optional, check for gluten-free)
3 tsp fish sauce (ensure gluten-free)
1 tsp brown sugar
A small bunch of fresh coriander stalks
1/2 tsp salt
Other curry ingredients:
2 tbsp vegetable oil
1.5 tbsp cornflour
1 kg braising beef (beef chuck), chopped into chunks
1/4 tsp salt
1/4 tsp freshly ground black pepper
400 ml beef stock (use gluten-free bouillon cubes)
400 g can coconut milk
500 g baby new potatoes, halved if large
Juice of 1 lime
To Serve:
Boiled rice
Chopped fresh coriander
Chopped red chillies
Lime wedges
Instructions
Blend all paste ingredients to form a paste; set aside.
Heat oil in a large pan; toss beef in cornflour, salt, and pepper, and fry for about 5 minutes until browned.
Reduce heat, add spice paste, stirring to coat beef. Cook for a couple of minutes.
Add beef stock and coconut milk, cover, and simmer on low heat for 1 hour 45 mins. Stir occasionally.
Add potatoes, cook for 25 – 30 mins until tender.
Stir in lime juice and serve on rice, garnished with coriander, chillies, and lime wedges.
- Prep Time: 15 mins
- Cook Time: 2 hrs 30 mins
Nutrition
- Calories: 507 Kcal