Massaman Curry | Kenji's Cooking Show

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, and pork is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more budget-friendly.

massaman curry paste

💰Cheaper: homemade curry paste

Homemade versions can be cheaper and tailored to personal taste.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats, while sunflower seeds are often less expensive.

Open the can of coconut milk without shaking it to keep the cream and liquid separate.

Scoop out the cream from the coconut milk and heat it in a large pot until the water evaporates and the fat breaks.

Cut the beef chuck into thick chunks, about 2 inches wide, without splitting them in half.

Add 4 oz of massaman curry paste to the pot and fry until fragrant.

Stir in the beef chunks to coat them with the curry paste without browning them too much.

Pour in the remaining coconut milk and add water to get the rest of the coconut milk out of the can.

Bring the mixture to a simmer and let it cook until the meat is almost tender, about 1.5 hours.

Add shrimp paste for additional flavor during the simmering process.

Cover the pot partially and check occasionally to ensure the meat is mostly submerged.

Simmer for 2 hours total, then add the vegetables (onion, potatoes, sweet potato) and cook until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens