Massaman Beef Curry

  • Serves 4
  • Freezer Friendly

This fragrant and delicious Massaman Beef Curry is the perfect mix of spices without the heat of some currys. In fact, it is mild and super tasty!

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Ingredients

  • Olive Oil
  • Beef
  • Coconut Cream
  • Bay Leaves
  • Lemongrass
  • Mild Chilli
  • Garlic
  • Salt
  • Chicken Stock
  • Peanuts
  • Potato
  • Cinnamon
  • Tamarind
  • Mustard Seed
  • Sugar
  • Fish Sauce
  • Tumeric
  • Cumin
  • Cardamon
  • Fenugreek
  • Coriander Seed
  • Olive Oil
  • Beef
  • Coconut Cream
  • Bay Leaves
  • Chicken Stock
  • Peanuts
  • Potato
  • Cinnamon
  • Sugar
  • Fish Sauce
  • Lemongrass
  • Mild Chilli
  • Garlic
  • Salt
  • Tamarind
  • Mustard Seed
  • Fenugreek
  • Coriander Seed
  • Tumeric
  • Cumin
  • Cardamon

As with all my recipes, I can add and omit ingredients to suite your specific likes. In fact, if you have a recipe of your own, I will will make it instead!

This Massaman Beef Curry recipe serves 4, but if you need more serves (for lunch the next day for example), I can easily increase the ingredient quantities.

Massaman Curry is a rich, relatively mild Thai curry. Cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace (spices that are not frequently used in Thai curries) are combined with more local flavors such as dried chili peppers, cilantro seeds, lemongrass, galangal, white pepper, shrimp paste, shallots and garlic to make massaman curry paste.

In 2011, CNNGo ranked Massaman Curry as the #1 most delicious food in an article titled World’s 50 most delicious foods. However, the survey later that year, subtitled Readers’ picks, ranked it #10. It remained at #1 in the updated 2018 version.

History

Massaman or Matsaman is not a native Thai word; it is generally thought to refer to the Muslims, with earlier writers from the mid-19th century calling the dish “Mussulman curry”; Mussulman being an archaic form of Muslim.

Origin

The dish originated in 17th century central Thailand at the cosmopolitan court of Ayutthaya, through the Persian merchant Sheik Ahmad Qomi, from whom the noble Thai Bunnag family descendants.

Other theories contend that massaman is a southern Thai dish influenced by Malay and Indian cuisine,[ or that its name is derived from the Malay word masam, which means ‘sour’.

So, there you go.

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