Entrée: Thailand – แกงมัสมั่น ▶ Gaeng Massaman (Massaman Curry)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 20 min

Ingredients

1.1 lb / 500 g beef chuck, lamb, or chicken, cut into 1 in / 2–3 cm cubes (use tofu or jackfruit for vegetarian)
1 2 / 3 cups (400 ml) canned coconut milk (about 1 can)
3 / 4 cup (200 ml) water or low-sodium stock
2 medium potatoes (about 14 oz / 400 g), peeled and cut into 1 in / 3 cm chunks
1 large onion, cut into wedges
3 tbsp (45 ml) vegetable oil (or coconut oil)
1–2 tbsp (15–30 ml) palm sugar or light brown sugar (adjust to taste)
2–3 tbsp (30–45 ml) fish sauce (or 3 tbsp soy sauce for vegetarian)
2 tbsp (30 ml) tamarind paste (or 2 tbsp lime juice mixed with 1 tbsp water as substitute)
1 / 2 cup (60 g) roasted peanuts (optional: lightly crushed)
2–3 kaffir lime leaves, torn (optional)
Salt, to taste
Fresh cilantro or Thai basil, for garnish
For the homemade Massaman curry paste (makes about 3 / 4–1 cup; you’ll use ~3–4 tbsp):
2 tsp coriander seeds
1 tsp cumin seeds
1 small cinnamon stick (or 1 / 2 tsp ground cinnamon)
3 whole cloves
3 green cardamom pods (or 1 / 2 tsp ground cardamom)
1 star anise (optional)
6–8 dried red chilies, soaked to soften (adjust for heat)
4–6 shallots, peeled and roughly chopped
4–6 cloves garlic
1–2 stalks lemongrass (white part only), thinly sliced
1 thumb-sized piece galangal or ginger, peeled and sliced
1 tsp shrimp paste (about 0.2 oz / 5 g) (or 1 tsp miso for vegetarian, about 0.2 oz / 5 g)
Zest of 1 lime or 1 tsp ground nutmeg (optional)
1–2 tbsp (15–30 ml) neutral oil (to help blend)

Instructions

Prepare the curry paste (if using store-bought paste, skip to step 6). Toast whole spices: heat a dry skillet over medium heat and toast coriander seeds, cumin seeds, cinnamon stick, cloves, cardamom pods and star anise until aromatic (1–2 minutes). Remove and let cool.
Grind spices: using a spice grinder or mortar and pestle, grind the toasted spices into a fine powder.
Blend paste: in a food processor or mortar, combine the ground spices with soaked chilies (drained), shallots, garlic, lemongrass, galangal (or ginger), shrimp paste (or miso), lime zest/nutmeg and 1–2 tbsp oil. Blend to a smooth paste, adding a teaspoon or two of water if necessary. Scrape down sides and taste — it should be fragrant and balanced (spicy, savory).
Prep remaining ingredients: cube the meat (or press and cube tofu), peel and chop potatoes, cut onion into wedges, measure coconut milk, peanuts, and seasonings.
Heat oil and bloom paste: in a heavy-bottomed pot or deep skillet, heat 2–3 tbsp oil over medium heat. Add 3–4 tbsp of the Massaman paste (or more for stronger flavor) and fry, stirring constantly, until fragrant and oil begins to separate from the paste (2–4 minutes).
Brown the meat: add the cubed meat (or tofu) to the pot and stir to coat with the paste. Cook until the edges are browned (3–5 minutes).
Add coconut milk: pour in about two-thirds of the coconut milk, reserve the rest. Stir to combine and bring to a gentle simmer. Scrape up any browned bits from the bottom.
Simmer gently: reduce heat to low, cover partially, and simmer for 30–40 minutes for beef (or 15–20 minutes for chicken/tofu), until meat is nearly tender. If using tougher cuts, simmer longer on low.
Add potatoes and onions: add potato chunks and onion wedges, the reserved coconut milk and 200 ml water or stock. Add torn kaffir lime leaves if using. Stir, cover, and simmer until potatoes are tender and meat is fully cooked, about 15–20 minutes.
Season and balance: stir in tamarind paste, palm sugar, and fish sauce (or soy sauce). Taste and adjust—aim for a balance of savory, sweet, and sour. Add a little salt if needed.
Finish with peanuts: stir in roasted peanuts and simmer 2–3 more minutes to heat through. If the curry is too thick, add a splash more water or stock; if too thin, simmer uncovered a few minutes to reduce.
Adjust heat and acidity: if you want brighter acidity, add a squeeze of lime juice. For more heat, stir in a pinch of chili flakes or a spoon of chili paste.
Serve: ladle Massaman curry over steamed jasmine rice or serve with roti. Garnish with fresh cilantro or Thai basil and extra roasted peanuts.
Make-ahead and storage: flavors improve the next day. Cool completely and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water or coconut milk if needed.