Massaman curry with jasmine rice

Why have only white rice with your curry when brown rice works well too?

Massaman curry (แกงมัสมั่น or kaeng matsaman) is a delicious Thai curry which has
a very distinct spicy but not (chilli) hot taste. One of our favourite Thai curries and worth persevering despite the more complex preparation. 

This recipe is for massaman curry with tofu and vegetables, but you can easily use chicken or beef instead.

AuthorHungry PandaCategoryDifficultyIntermediate

Yields2 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

INGREDIENTS FOR THE PASTE
 5 shallots, unpeeled
 2 cloves garlic, unpeeled
 2 tbsp sliced galangal
 1 stick lemongrass, sliced
 1 tbsp coriander seeds
 1 tsp cumin seeds
 2 cloves
 1 tsp peppercorns
 3 dried red spur chillies, deseeded and soaked until tender
 1 tsp sea salt
 1 tsp ground cardamom
 1 tsp shrimp paste
INGREDIENTS FOR THE CURRY
 ½ tsp cumin seeds
 5 cardamom pods
 5 cloves
 1 small cinnamon stick or 1⁄2 tsp ground cinnamon
 2 tbsp vegetable oil
 2 tbsp Massaman curry paste (see above)
 3 bay leaves
 1 medium onion, roughly chopped
 400 ml (1 tin) of coconut milk
 2 tbsp palm sugar and 1 tsp caster sugar
 2 tbsp Thai fish sauce
 2 tbsp tamarind paste
 1 potato, peeled and cut into bite-sized pieces
 200 g beef sirloin, cut into bite-sized pieces
 2 tbsp beef or vegetable stock (optional)
 2 tbsp roasted cashew nuts
 5 pieces pineapple chunks
 sea salt

HOW TO MAKE
1

For the paste use a wok or frying pan to dry-fry the whole shallots and garlic for 5-10 minutes until golden and soft. Set aside to cool, then peel off the skin.

2

Dry-fry the galangal and lemongrass using a medium heat until fragrant and slightly golden, about 2–3 minutes. Set aside.

3

Dry-fry the coriander seeds, cumin, cloves and peppercorns for 2 minutes until fragrant, stirring continuously.

4

Put the above ingredients in a mortar and pestle and pound (or use a food processor). Finely pound the chillies and salt and add the roasted galangal and lemongrass and keep pounding well.

5

Add the shallots and garlic and continue to pound/ blend, then add the ground roasted spices, the cardamom and the shrimp paste. Mix until smooth.

6

Heat the oil in a large heavy-based pan or a wok over medium-low heat. Add the onion and cook for 5 minutes.

7

Add massaman paste and cook for 1 minute or until fragrant. Add the beef and cook, stirring, for 3 minutes or until browned. Add the garlic and ginger and cook for 1 minute.

8

Add coconut milk, stock, cinnamon, chilli, bay leaves, palm sugar, fish sauce, peanuts and potato to the pan and bring to the boil. Reduce heat to low. Cover and simmer until the beef is very tender.

9

Serve with jasmine rice.

Ingredients

INGREDIENTS FOR THE PASTE
 5 shallots, unpeeled
 2 cloves garlic, unpeeled
 2 tbsp sliced galangal
 1 stick lemongrass, sliced
 1 tbsp coriander seeds
 1 tsp cumin seeds
 2 cloves
 1 tsp peppercorns
 3 dried red spur chillies, deseeded and soaked until tender
 1 tsp sea salt
 1 tsp ground cardamom
 1 tsp shrimp paste
INGREDIENTS FOR THE CURRY
 ½ tsp cumin seeds
 5 cardamom pods
 5 cloves
 1 small cinnamon stick or 1⁄2 tsp ground cinnamon
 2 tbsp vegetable oil
 2 tbsp Massaman curry paste (see above)
 3 bay leaves
 1 medium onion, roughly chopped
 400 ml (1 tin) of coconut milk
 2 tbsp palm sugar and 1 tsp caster sugar
 2 tbsp Thai fish sauce
 2 tbsp tamarind paste
 1 potato, peeled and cut into bite-sized pieces
 200 g beef sirloin, cut into bite-sized pieces
 2 tbsp beef or vegetable stock (optional)
 2 tbsp roasted cashew nuts
 5 pieces pineapple chunks
 sea salt

Directions

HOW TO MAKE
1

For the paste use a wok or frying pan to dry-fry the whole shallots and garlic for 5-10 minutes until golden and soft. Set aside to cool, then peel off the skin.

2

Dry-fry the galangal and lemongrass using a medium heat until fragrant and slightly golden, about 2–3 minutes. Set aside.

3

Dry-fry the coriander seeds, cumin, cloves and peppercorns for 2 minutes until fragrant, stirring continuously.

4

Put the above ingredients in a mortar and pestle and pound (or use a food processor). Finely pound the chillies and salt and add the roasted galangal and lemongrass and keep pounding well.

5

Add the shallots and garlic and continue to pound/ blend, then add the ground roasted spices, the cardamom and the shrimp paste. Mix until smooth.

6

Heat the oil in a large heavy-based pan or a wok over medium-low heat. Add the onion and cook for 5 minutes.

7

Add massaman paste and cook for 1 minute or until fragrant. Add the beef and cook, stirring, for 3 minutes or until browned. Add the garlic and ginger and cook for 1 minute.

8

Add coconut milk, stock, cinnamon, chilli, bay leaves, palm sugar, fish sauce, peanuts and potato to the pan and bring to the boil. Reduce heat to low. Cover and simmer until the beef is very tender.

9

Serve with jasmine rice.

Notes

Massaman curry with jasmine rice

If you want to make your own massaman curry paste, this article is a good example of how to make it. Otherwise shop-bought paste is good for a quick and easy meal.

Handy-Tip-greedy-panda-blog-icon

This curry works best with chicken, beef or tofu. Garnish with a few peanuts (careful of allergies). Brown jasmine or a 2:1 mix of white jasmine to riecberry rice also pairs well.