Description
Massaman Curry was served at the royal palace of Siam for centuries before finding its way to the west as one of the Thai curries. This curry is great with beef as the protein.
Ingredients
Units
Scale
- 3 Tbls Coconut Oil
- 1 12 lb Beef cut into cubes
- Lemongrass Trimmings
- 2 cups Beef Broth
- 4 Tbls Massaman Curry Paste, Divided
- 1 Can Coconut Cream, Divided
- 3 Tbls Coconut Oil
- 3 Tbls Massaman Curry Paste
- 1 4″ Piece Lemongrass
- 1 Large Potato, cubed
- 1 Tbls Coconut Sugar
- 2 Tbls Fish Sauce
- 1 tsp Tamarind Pulp
- 1 cup Pineapple Pieces
- 1/4 cup Chopped Peanuts for serving
- Chile Oil for garnish
- Serrano Pepper, chopped, for garnish
Instructions
- Heat some coconut oil in a large stew pot and add the beef cubes. Cook, stirring frequently until the beef is browned on all sides.
- Add the lemongrass trimmings, 2 cups of beef broth, one tablespoon of Massaman curry paste and 1/2 cup of coconut milk. Cook on low heat for 2 hours until the beef is tender.
- Remove the beef from the pan and reserve. Discard the lemongrass trimmings and cook until the liquid reduces to 1 1/2 cups.
- Heat some coconut oil in another stockpot. Add the remaining three tablespoons of Massaman curry paste and cook on low heat for 10 to 15 minutes, until fragrant. Add about 1/2 cup of the coconut cream and the lemongrass and cook until the oil separates out from the cream and large, colorful bubbles form. Add the rest of the coconut cream and cook until the bubbles form again.
- Add the reduced beef stock and the potatoes. Cover and cook for 15 minutes until the potatoes start to soften.
- Add the coconut sugar, fish sauce, tamarind and pineapple. Stir and cook for 10 minutes.
- Add the beef to the pot and cook for 2 minutes to warm the beef back up.
- Serve with chopped peanuts. Garnish with chile oil and/or chopped serranos for more heat.
