Thailand · Meat Dishes · Gluten-free
Massaman Curry
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 min 380 kcal 2 serves Medium🌾Gluten-free🇹🇭Thailand★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 300 gbeef
- 2 potatoes
- 1 onion
- 1 tbspoil for frying
- 2 tbspmassaman curry paste
- 400 mlwater or broth
- 2 tbsproasted peanuts
- 1 tbspfish sauce or soy sauce
- 1 tspsugar
- ½ lime, juice only
- fresh cilantro for serving
Method
- Heat oil in a pot. Fry garlic and curry paste until fragrant.
- Add beef and onion and brown lightly until golden. Add water or broth, cover and braise for 30 minutes.
- Add potatoes, fish sauce, and sugar. Cook until potatoes are tender, 15–20 more minutes.
- Add peanuts and lime juice. Taste and adjust salt and heat. Serve with rice, topped with fresh cilantro.
FAQ
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.
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Comments (2)
Массаман — самый ненормально вкусный карри в мире, и большинство людей о нём даже не слышали. Арахис добавляется целиком и тушится вместе с мясом, чтобы впитать все соки. Картофель режьте крупно — он не должен развалиться. И кокосовое молоко берите жирное, из банки, а не эту белую воду из картона.
I never cut into the beef to check doneness for massaman curry. A thermometer preserves the juices; a knife wound lets them escape. Every cut is flavor leaving the meat.