Massaman Nuea (Beef Massaman Curry)

Massaman Nuea (Beef Massaman Curry)
for about 4-6 servings

This recipe looks daunting, but I promise it will be the best Massaman Curry you have ever tasted. Even if you opted for the canned paste rather thank using this recipe, the process of marinading and simmering of beef in coconut milk and the addition of spice during the cooking will improve the taste dramatically.

Ingredients

Beef Marinade
1 kg. beef (I use the Chuck cut)
1tsp Ginger, grated
2 cups coconut milk*
2 tbsp Fish sauce

Massaman Paste*
15 medium pieces of dried chilli, soaked, seeded, chopped
1/4 cup sliced garlic
1/3 cup sliced shallots
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp white pepper
1 tsp lemongrass, chopped
1 tsp galangal, peeled, chopped
1 tsp kaffir lime zest
1 tsp cilantro roots, scraped, chopped
1 tbsp salt
1 tsp shrimp paste, roasted

To finish the curry
2 tbsp oil
2 cups coconut cream*
2 cardamom leaves
1 tbsp whole cardamom
1 inch piece of Cinnamon
150 g peanuts
5 whole shallots, peeled
¼ cup palm sugar
1 tbsp tamarind, mixed with 1/3 cup warm water and strained
2 tbsp fish sauce

Process:
First you marinade the beef:
Cut the beef into large chunks and marinade them in the coconut milk and julienned ginger. Set aside for at least 30 minutes before proceeding to the next step. Simmer the beef chunks in the marinade in for another half an hour.

Next you pound the curry paste:
(Note: This step is optional. You could just skip it if you opted for a commercial canned version. The resulting Massaman won't be as good, of course, but still quite acceptable.)
While the beef is simmering, pound or grind all the Masaman paste ingredients together until the paste resembles a fine puree. You can add a little water to the paste if it became too thick to be processed in a blender. Take care not to add too much water as the paste will create a nasty splash when cooked.

Now you make the curry:
Heat up half a large wok or sauteed pan with 2 tbsp oil, add the massaman paste and cook for a few minutes, stirring vigorously. Add a cup of the coconut cream in the pan and cook, stirring frequently, until the paste is completely dissolved into the coconut cream. Let the mixture bubble for a few minutes until a layer of oil begins to separate from the mixture.
Add the rest of the coconut cream and let it bubbles away for another few minutes until the oil begins to separate again.
Add the whole cardamoms, cardamom leaves, whole shallots, peanuts, palm sugar, tamarind water, and fish sauce.
Mix the content of the two pot together, and continue to simmer until the beef is tender.
Be careful not to let the curry boil too vigorously at this stage as the coconut cream will curdle. Just let the pot simmer gently until the beef is tender.
Check the seasoning before turning of the stove. The taste should be spicy (not too hot, but very spicy), salty, sweet, with an ever so slightly sour aftertaste, in this order. Do not let it be cloyingly sweet.

Serve with freshly steamed Thai jasmine rice, or Naan bread.

*In Thailand, the first extraction with very little, if any, addition of water is called coconut cream (Hua Gati). This compares to sort of an extra virgin pressing of olive oil. The next extraction, with added water, is called coconut milk (Hang Gati). If you use canned coconut milk, just spooned off the thick "cream" part to separate from the milk.
*The paste will have to be used the same day if there's any water added. Otherwise it will keep for a few days in the fridge. It does not, however, freeze well.

P.S. Feel free to leave a comment should you have any question about this recipe or the ingredients. I'll be happy to help if I can.

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Comments

[rob]

Wonderful recipe. I've cooked it a few times now and it just gets better each time. One thing I've done though is to use some of the palm sugar in the oil as I put the paste mixture in. It gives a higher flashpoint and the mixture becomes just that little more aromatic. Thanks so much for the recipe!

[Sal]

Hi Pim, Just wondering if this recipe can be done in a slow cooker? I was thinking it could make the coconut cream curdle, so would it be possible to cook it with water then add coconut cream later.. Your advice would be appreciated :)

[Tracy]

Oh, and by the way, Pim, this is my new favorite Massaman :) I love the texture of the meat that comes from marinating and then cooking in the coconut milk. So different from other recipes I have used, and much nicer!
Many thanks,
-Tracy

[Tracy]

Miz,
Hi there! I am also Aussie (but living in UK at the moment).
The Shallots that you are looking for for this might be known as 'French Shallots' or 'eschalots', not normal onions or spring onions. They are slightly bigger than pickling onions, but look mor like a large 2-3 gloved garlic bulb. Try this link for more info: http://www.lifestylefood.com.au/glossary/definition.asp?id=1041

[Miz]

Hi there,

I was just wondering if the "shallots" in the recipe mean regular brown onion or actual spring onions? I live in Australia and to us "shallot" mean spring onion, which are also called scallions or green onions. Please help as I would really love to try out your recipe!!

Thank you.

Miz

[Carey]

Hey Pim,
Any suggestions on how to fix curdled coconut milk? I walked away from my curry too soon without turning down the heat, and instead of it being a lovely creamy texture, it's watery with curds. Ah well -- at least now I know what caused it. Many thanks for that!

Carey

[susan]

just wanted to ask you about the simmer the beef part, when you say that do you mean that when yu have finished with the marinade you just put it in a pan and start simmering it ??????

[Gwen]

Hi Pim,

I wanted to thank you for this recipe. It took me longer than I expected, even with commercial paste, but it was well worth it. I reheated for dinner what I had not eaten last night, and it was even better, the cinnamon came out clearer, and in any case it was the most satisfying after an hour of intense swim practice. I think I am going to try all of your other thaï recipes !

I made it with veal (meant for blanquette), so it was maybe more subdued in taste but so tender. And the shallots are a real treat.

Thank god I had some good coconut milk on hand (it's hard to find coconut milk with the cream in it in France).

Gwen

[tracey]

cant get mussaman past can i use anything else

[gary marshall]

i'm sure when i made this before i found coconut cream in liquid form in a carton, all they had today was creamed cocunut in solid form is this the same thing? thanks pim!

[Pim]

Hi Neil,

As a substitute, I sometimes use regular lime zest, or even mandarin zest (if you had the green-ish ones).

P

[Neil Edwards]

Hi. I can't find Kaffir Lime zest anywhere. What can I use as a substitute?

[Pim]

Cardamom leaves are called Bai Grawan in Thai. They are very similar to Bay Leaves. You could use Bay Leaves as a substitute if Bai Grawan is not available in your neighbourhood Asian groceries.

Cardamom leaves? Where can I find them?