"🇹🇭The BEST THAI BEEF MASSAMAN CURRY YOU WILL EVER TRY"! Beginner Friendly

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

massaman curry paste

💰Cheaper: red curry paste

Red curry paste is more accessible and less expensive.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are a nut-free option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is often cheaper than brown sugar.

Chop the chuck steak into big chunks and set aside.

Take 2 sticks of lemongrass, remove the outer bits, and roughly chop the tender inside into big pieces.

Cook the beef in a pressure cooker until it's about 70% done, then set aside.

Dry roast the whole spices (cumin, coriander, cardamom, cinnamon, cloves, and chilies) until they release their aroma, then let them cool and grind them.

Char grill the garlic and shallots to pack in flavor, then set aside to cool.

Chop the lemongrass and galangal into rough bits, then add them to a food processor along with the charred garlic and shallots, and the toasted dry spices. Blend into a curry paste with a dash of water.

Dice and cube the potatoes and set aside.

Check on the beef; it should be about 80% cooked. Reserve the stock for later use.

Heat a pan and add vegetable oil. Once heated, add the curry paste and cook until the oil releases to the surface, about 10-15 minutes.

Add some of the reserved stock, tamarind paste, sugar, and 3 tablespoons of fish sauce to the curry paste; mix well and adjust to taste.

Add the beef to the pan, mix in the stock, and add a pinch of salt. Ensure the curry paste is strong in flavor as the coconut milk will mellow it down.

Pour in the full cream coconut milk, mix, and bring to a simmer.

Add the cubed potatoes, mix well, cover, and simmer for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens