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The Southeast Asian Table

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Massaman Curry

Thailand

Step 1 of 7

Massaman Curry — step 1 of 7

Simmer the thick coconut cream in the pot over medium heat until it thickens and the oil begins to separate.

Ingredients

4–6

2 lb (900 g) beef chuck or chicken thigh, cut into 2-in (5 cm) pieces
1 can (13.5 oz / 400 ml) full-fat coconut milk, plus 1 cup (240 ml) more
4–5 tbsp (60–75 g) massaman curry paste (store-bought is fine; note shrimp paste content)
12 oz (340 g) waxy potatoes, in chunks
1 medium onion, in wedges
1/3 cup (45 g) roasted peanuts
3 tbsp (45 g) palm sugar
2–3 tbsp (30–45 ml) tamarind concentrate
2–3 tbsp (30–45 ml) fish sauce
1 cinnamon stick, 3 cardamom pods, 1 star anise, 2 bay leaves

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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