Massaman Nuea (Beef Massaman Curry)

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Massaman Nuea (Beef Massaman Curry)

This recipe looks daunting, but I promise it will be the best Massaman Curry you have ever tasted. Even if you opt for the canned paste rather than using this recipe, the process of marinating and simmering the beef in coconut milk and the addition of spice during the cooking will improve the taste dramatically

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Massaman Paste

• 15 medium pieces of dried chili, soaked, seeded, chopped
  
• 1/4 c sliced garlic
  
• 1/3 c sliced shallots
  
• 1 T lemongrass, chopped
  
• 1 tsp cumin seeds
  
• 1 tsp white pepper
  
• 1 tsp coriander seeds
  
• 1 tsp galangal, peeled, chopped
  
• 1 tsp kaffir lime zest
  
• 1 tsp cilantro roots, scraped, chopped
  
• 1 T salt
  
• 1 tsp shrimp paste, roasted
  

Beef and Marinade

• 1 kg beef (I use the Chuck cut)
  
• 1 tsp ginger, julienned
  
• 2 c coconut milk*
  
• 2 T fish sauce
  

To finish the curry

• 2 T oil
  
• 2 c coconut cream*
  
• 1 T whole cardamom
  
• 1 inch piece of cinnamon
  
• 150 g peanuts
  
• 5 whole shallots, peeled
  
• 1/4 c palm sugar
  
• 1 T tamarind, mixed with 1/3 cup warm water and strained
  
• 2 T fish sauce
  

First you marinate the beef:

Cut the beef into large chunks and marinate them in the coconut milk and julienned ginger. Set aside for at least 30 minutes before proceeding to the next step. Simmer the beef chunks in the marinade in for another half an hour.

Next you pound the curry paste:

(Note: This step is optional. You could just skip it if you opted for a commercial canned version. The resulting Massaman won't be as good, of course, but still quite acceptable.)

While the beef is simmering, grind all the Masaman paste ingredients together in a blender until the paste resembles a fine puree. You can add a little water to the paste if it became too thick to be processed. Take care not to add too much water or the paste will create a nasty splash when cooked.

Now you make the curry

Heat up a large wok or sautee pan with 2 Tbsp oil, add the massaman paste and cook for a few minutes, stirring vigorously. Add a cup of the coconut cream to the pan and cook, stirring frequently, until the paste is completely dissolved into the coconut cream. Let the mixture bubble for a few minutes until a layer of oil begins to separate from the mixture. Add the rest of the coconut cream and let it bubble away for another few minutes until the oil begins to separate again. Add the whole cardamoms, shallots, peanuts, palm sugar, tamarind water, and fish sauce. Add the contents of the beef pan, and continue to simmer until the beef is tender. Be careful not to let the curry boil too vigorously at this stage or the coconut cream will curdle. Just let the pot simmer gently until the beef is tender.

Check the seasoning before turning off the stove. The taste should be spicy (not too hot, but very spicy), salty, sweet, with an ever-so- slightly sour aftertaste, in this order. Do not let it be cloyingly sweet.

Serve with freshly steamed Thai jasmine rice, or Naan bread.

Keywords: Thai, eGCI

( RG757 )