I remember getting Massaman curry once or twice at Thai places and always liking it, but not loving it, and as a result it wasn’t the go-to dish even with a large group.
The recipe I followed didn’t produce the rich brown curry that I remember ordering, but instead ended up somewhat liquidy and pleasant, but not rich taste.
It’s supposed to look close to this instead:
Anyway, I’m determined to make it again and find a better recipe because it’s an interesting curry that’s somewhat aside from the norm.
In a way if feels closer to a north-Indian curry (not that I’m an expert), with the addition of typical Thai ingredients: lemongrass and coconut milk.
The history of the curry is intriguing because it’s not a native Thai curry – even the work massaman is borrowed – but instead a take on a Thai curry heavily influenced by Muslim spice traders.
About 25 minutes hands-on time, about 1.5 hours total.
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large dried New Mexico Chiles, halved lengthwise, seeded, and torn into large pieces
- 2 cardamom pods
- 2 tablespoons chopped peeled fresh lemongrass
- 1 tablespoon chopped peeled fresh ginger
- 3 garlic cloves, halved
- 1 (14 ounce) can lower sodium beef broth, divided
- 2 teaspoons peanut oil
- 3 cups thinly vertically sliced onion
- 1 pound boneless sirloin steak, trimmed and cut into 1-inch cubes
- 1 cup water
- 1 tablespoon tamarind paste
- 3/4 teaspoon salt
- 1 pound small white potatoes, halved
- cup light coconut milk
- Chopped fresh cilantro (optional)
- Heat a large nonstick skillet over medium heat.
Add first 6 ingredients; cook 2 minutes or until fragrant, stirring frequently.
Remove from heat; cool 5 minutes.
Place spice mixture in a food processor; add lemongrass, ginger, garlic, and 1/4 cup broth.
Process 1 minute, scraping sides occasionally; set aside.
- Heat oil in a Dutch oven over medium heat.
Add onion; cook 3 minutes or until tender, stirring occasionally.
Stir in spice mixture; cook 1 minute, stirring constantly.
Add beef, and cook 3 minutes, stirring frequently.
Stir in remaining broth and water, scraping pan to loosen browned bits.
Stir in tamarind paste, salt, and potatoes; bring to a simmer.
Cover, reduce heat, and simmer 1 hour or until beef is very tender.
Remove from heat; stir in coconut milk.
Serves 6 (serving size: 3/4 cup)
- calories: 239;
- fat: 7.2g;
- protein: 19.3g;
- carbs: 23.5g;
- fiber: 3.1g;
- cholesterol: 49mg;
- iron: 2.8mg; sodium: 347mg; calcium: 45mg