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Massaman Curry with beef, massaman curry paste and potato — Thailand recipeThailandThailand
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Sergei Martynov

Массаман — одно из самых мягких карри Таиланда: специи выражены, но не жгут. Это блюдо несёт в себе историю: индийские специи (кардамон, гвоздика, корица) попали в Таиланд через мусульманских торговцев с юга — отсюда уникальное сочетание тайской и индийской кухни.

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For the most tender beef, use shoulder or brisket and braise low and slow — at least 45 minutes. The meat should fall apart when pressed. If it is still tough, keep going: another 15–20 minutes and it will surrender.

Meat Dishes

Massaman Curry

🌾Gluten-free🌶️Spicy💪High-protein

Thailand’s mildest and most complex curry — slow-braised beef with potato and roasted peanuts in a rich coconut milk sauce spiced with cinnamon, cardamom, and cumin. Voted the world’s best dish by CNN Travel in 2011. Not spicy — deep, sweet, and profoundly satisfying.

⏱️
50
Minutes
👥
2
Servings
🔥
380
kcal
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IngredientsInstructionsCommentsRelated Recipes

Key Ingredients

beefmassaman-curry-pastepotatoesroasted peanutscoconut-milk

What you'll need

Ingredients

How to make it

Instructions

  1. 1

    Heat oil in a pot. Fry garlic and curry paste until fragrant.

  2. 2

    Add beef and onion and brown lightly until golden. Add water or broth, cover and braise for 30 minutes.

  3. 3

    Add potatoes, fish sauce, and sugar. Cook until potatoes are tender, 15–20 more minutes.

  4. 4

    Add peanuts and lime juice. Taste and adjust salt and heat. Serve with rice, topped with fresh cilantro.

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Frequently Asked Questions

How does massaman curry differ from other Thai curries — green, red, and yellow?

Massaman is Thailand’s mildest and most complex curry. It contains spices absent from other Thai curries: cinnamon, cardamom, cloves, and cumin — Indian influence via Muslim traders. Green curry is the spiciest and freshest. Red is medium. Yellow is mild with turmeric. Massaman is deep, slightly sweet, and nutty.

Can massaman curry be made without ready-made curry paste — how to make the paste from scratch?

Massaman paste is available in Asian grocery stores. To make from scratch: toast dry spices (cinnamon, cardamom, cumin, cloves), blend with shallot, garlic, lemongrass, galangal, and chili. Ready-made paste gives 90% of the result for 10% of the effort.

Why was massaman curry voted the best dish in the world by CNN Travel?

In 2011 CNN Travel ranked massaman curry number one on their list of the world’s best foods. The reason is the unique combination of Thai cuisine with Indian spices, coconut milk with peanuts, and beef with potato. It is not spicy — it is deep and complex in flavor.

What can replace beef in massaman curry — what meat or vegetarian option works best?

Chicken thighs work well and cook faster — about 30 minutes. Lamb is very authentic. For a vegetarian version replace the meat with chickpeas and sweet potato — a suggestion straight from the recipe notes. Use vegetable broth instead of meat stock.

How long to braise beef for massaman curry and why does the meat come out tough?

Shoulder or brisket needs at least 45–60 minutes of gentle braising. Tough meat means it is undercooked — the collagen has not yet converted to gelatin. Keep braising: another 15–20 minutes and the meat will start to yield and fall apart.