Thai Massaman Beef - Gaeng Massaman
This is a new version of Massaman beef that takes advantage of the premium quality massaman curry paste now available from:
Mae Pranom massaman curry paste
Aroy-D massaman curry paste
Both brands create delicious massaman using this recipe.
Massaman cooked slowly with tender beef is one of our personal favorites, and many people who call us to order mention that they love massaman beef.
This massaman is simple, and loaded with flavor.
For 4 Person(s)
- 3/4 Pound Beef
- 2 3/4 Tablespoons Massaman curry paste
- 4 Tablespoons Vegegable Oil
- 3 Cups Coconut Milk
- 5 Tablespoons Palm Sugar
- 1 Tablespoon Tamarind Paste
- 4 Tablespoons Fish Sauce
- 2 Medium Potatoes, Peeled
- 1/2 Medium Yellow or white onion
- 1/4 Cup Roasted Peanuts (unsalted)
Method for Thai Massaman Beef - Gaeng Massaman
Peel potatoes and cut into large chunks as shown.
Heat vegetable oil in a wok or skillet then add massaman curry paste and fry until fragrant, Cut your beef into large chunks (we used rib roast, and also suggest tri tip) and add it along with 3 cups of coconut milk that you add slowly to fully incorporate.
Add palm sugar, fish sauce, tamarind paste and stir well.
Add onion, potatoes, and peanuts, then simmer over low/medium heat until beef is tender. This takes half an hour or a bit longer.
Both Mae Pranom and Aroy-D work wonderfully for this recipe, although Mae Pranom brand suggests adding 2 tablespoons of Cardamom pods along with the other ingredients.
You can also adjust tamarind quantity to increase or decrease the level of sour flavor, but we find 1 level tablespoon (not more) is just right.
Serve with jasmine rice. Enjoy!