I love Thai food and there is little Thai Restaurant that is local to me that does a really delicious authentic Massaman after a few attempts I finally came up with this recipe which almost replicates the same sweet and fragrant taste.
Submitted by Jarrah King
Beef Massaman
I love Thai food and there is little Thai Restaurant that is local to me that does a really delicious authentic Massaman after a few attempts I finally came up with this recipe which almost replicates the same sweet and fragrant taste.
Serving: 4
Ingredients
- 650g diced beef
- 2x tins coconut cream
- 2x tablespoons massaman curry paste
- 1x cup Chicken stock
- 2x carrots chopped
- 1x onion sliced
- 1x sweet potato chopped
- 1/2 lemon juiced
- 2-3 tsp garlic
- 1x cinnamon stick
- 2x bay leaves
- 5x cardamom pods crushed
- 2x teaspoons brown sugar
- 1x tablespoon tamarind paste
- 1x tablespoon fish sauce
- 1 tsp parsley
- 1 tsp coriander
Instructions
- Brown beef in batch set aside (optional)
- Place all ingredients in a slow cooker and cook on low for 6-8 hours until beef is tender.
- If your sauce is too runny thicken with a little cornflour and water mixture.
- Serve with steamed rice or cauliflower rice.
Notes
- I have also used diced lamb instead of beef and its just as lovely.
Tried this recipe?Scroll Down To Share What You Think
Really close to our takeaways version too. I wasn’t sure how many mls each tin of coconut cream so I just put one 400ml tin to start. At the end of cooking, the cream had split so I removed the liquid, added some flour and another 200mls of coconut cream and whisked until thickened on the stove – then added back to the dish. Served with coconut rice. Delicious!
This was the most amazing curry I’ve made yet. I substituted the beef for chicken (4 large drumsticks & 1 large breast). Followed recipe except for coriander. Needed thickening at the end. Next time I will try the tea towel trick. 5 hours on low & the chicken was so tender. Served with coconut rice. The most beautiful & smooth flavours. Absolutely delicious & can’t wait to make it again.
Hi, I’m planning on making this on the weekend. What does ‘split cream’ look like?
All the info on splitting HERE
Loved this recipe. Cooked on low for 8 hours, perfectly tender chuck steak and no splitting of the coconut milk. Veges just perfectly cooked. i did add a large red chilli and a teaspoon of fenugreek. Thanks for posting this.
Hi what’s the best beef to use for this recipe please?
Jayne I like to use oned that isn’t super lean for best result. Casserole steak/chuck/oyster etc diced is great