We all have times when we need Massaman Curry but making it from scratch simply isn’t viable for whatever reason. Alternative: BEST store bought curry paste Once charred to infuse the Aromatics with the smokey flavour, the galangal is grated (it’s tough, so that’s the best way to ensure a smooth sauce), the garlic is peeled and the chillies are emptied of the seeds before blitzing in a food processor with toasted spices to make the paste. ![]() In order to achieve this, the Aromatics are charred in some way – methods vary from using a charcoal grill to cooking in oil, or in a dry skillet which is how I do it in this recipe. One of the characteristics of Massaman Curry is the signature hint of smokiness. Then the softer inside stalk is used in the standard manner – finely chopped then blitzed in the curry paste. I like how the trimmings are used to flavour the beef broth in this recipe. Lemongrass – Typically when lemongrass is called for in a recipe, the reedy outer layers are peeled off and discarded. Also, dried Asian chillies are typically more mild than dried chillies from other regions (such as Caribbean and Hispanic). The preparation of the Aromatics for Massaman Curry is quite unique, so I’m going to step through some of the key ones.ĭried Chillies – The seeds of chillies is where most of the spiciness is so by removing the seeds, it makes this curry quite mild. ![]() In addition to this, there’s dried Asian chillies (Asian store, or use these ones from Harris Farms), ginger, lemongrass and eschalots (the baby onions / French shallots). It can be found at everyday supermarkets in Australia (Coles, Woolies, Harris). Galangalis a common ingredient used in South East Asian cuisine – it looks like a red ginger but is tougher to cut, and tastes like citrusy/piney ginger. The curry paste uses fairly common Thai aromatics. PS The pieces of beef are quite large – and that’s the way it’s supposed to be. This cooking method makes Massaman Curry very easy to adapt for almost any protein because basically, you just simmer your chosen meat until it’s super tender. The cooking method for the beef is quite unique – it’s simmered in a pot with beef broth with lemongrass trimmings and bay leaves until it’s fall apart tender, then the reduced braising liquid and beef are later stirred into the curry. Though it will work fine with any slow cooking cut of beef, I find that beef chuck has the ideal amount of fat and fibre texture for this curry. One of the signature characteristics of Massaman Curry is tender fall apart meat. Yes there are quite a few steps – but it’s not hard and I hope these process photos and the recipe video will give you the confidence that you got this!!! Best beef for Massaman curry The freshness of a made-from-scratch massaman curry paste puts store bought to shame. This recipe was never going to make my quick ‘n easy recipe collection, but every minute is worth it. “It’s not quick and easy, but it’s worth it!” So it tastes like a mash up between an Indian curry and Thai Curry. ![]() Spices such as: cumin, coriander, cloves, nutmeg, cinnamon and cardamom.īasically, if you take Indian curry spices and do a mash up with aromatics used in Thai curries (garlic, lemongrass, galangal), add coconut and peanuts, you end up with Massaman Curry. It was born from Indian and Malay influences and as a result, the main flavours comes from spices typically associated with Indian curries. Massaman Curry is a bit of an outlier in Thai cuisine. We’ve embraced Massaman as a firm favourite and it’s totally worthy! What is Massaman curry? And that it was probably the single most requested recipe when I did a recipe call out. There’s a reason why Massaman Curry seems to appear as a Chef’s Special at almost every Thai restaurant, along with its lamb shank counterpart. Peanuts, coconut, aromatic fresh and ground spices, potatoes and fall apart beef. What’s not to love about Massaman Curry? It’s like all my favourite things, simmered in one pot!Īnd it’s not just me. Made-from-scratch Beef Massaman Curry! This epic Thai coconut curry takes time to make but you’ll be rewarded with a rich, fragrant curry with fall apart meat and beautiful layers of flavours that you can’t buy in a jar.īONUS: I’ve also included directions for how to make this using store bought Massaman Curry paste, including my tip for the BEST brand to use!įeeling inspired to make a Thai banquet? Try adding Chicken Satay Skewers, Thai Fish Cakes, Pad See Ew Noodles or Thai Fried Rice to your menu! Massaman Curry
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