Massaman beef curry is a typical dish from southern Thailand that is particularly spicy yet balanced, as Thai cuisine is characterized by four fundamental flavors: sweet, sour, salty, and spicy. In this case, the sweetness comes from sugar and cinnamon, the sourness from tamarind, and the saltiness from fish sauce.
The Massaman curry is one of the most iconic curries in Thai cuisine, characterized by a warm and enveloping aromatic profile with Middle Eastern influences. Unlike the spicier curries, Massaman is sweet, spicy, and delicate, perfect for those who love complex yet balanced flavors. It has Islamic origins and is one of the most popular dishes in Thailand; in fact, in 2011, CNN ranked this dish as the most delicious food in the world.
Massaman beef curry is distinguished by its slow cooking, which makes the meat extremely tender and the sauce creamy and fragrant thanks to coconut milk and peanuts. It’s an ideal dish for special occasions or a convivial dinner, best served with jasmine rice. The version I propose is simplified with a cut of meat that cooks very quickly. For the gluten-free version, use certified ingredients.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cinnamon stick
- 1.1 oz peanuts
- 3 pods cardamom
- 12 oz beef (sliced)
- 1 3/4 cups coconut milk (canned)
- 1 inch fresh ginger (1 cm)
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 2 tbsps tamarind juice
- 1 tbsp curry (massaman paste)
- 1 tbsp brown sugar
Tools
- 1 Pan
- 1 Spoon
Steps
In a large pan, toast the curry paste, cinnamon, cardamom seeds, and peanuts over low heat for 2 minutes, stirring occasionally.
Pour the coconut milk into a pot and bring to a boil.
Add the meat and cook for 10 minutes over medium heat.
Then add the minced ginger, lime and tamarind juice, fish sauce, and sugar.
Mix well and cook for 20 minutes on low heat so that the meat absorbs all the flavors.
Serve very hot with white rice.
WARNING: Consult the Italian Celiac Association’s handbook and read the ingredients carefully to ensure they are gluten-free.
Tips
Keep it in the fridge for 3 days.
For the gluten-free version, use certified ingredients.
If the sauce dries out, add a little hot water or broth.
It’s even better the next day.
Spicy Massaman: Add fresh chili or extra curry paste.
FAQ
Is Massaman curry spicy?
No, it is one of the mildest Thai curries.
Can I use curry powder?
No, Massaman curry paste is essential for the authentic taste.
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