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1 Massaman Beef Curry

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Massaman Beef Curry

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Ingredients

4 portion(s)

Massaman Curry Paste

  • 4 small red chillies, deseeded
  • 4 cloves garlic
  • 3 spring onions, White part only
  • 2 tsp lemongrass paste
  • 2 tsp peanut oil
  • 2 tsp raw sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground tumeric
  • 2 tbsp water

Massaman Curry

  • 125 g onion
  • 30 g olive oil
  • 500 g Beef, cut into 3cm pieces
  • 250 g potatoes, cut into 2cm pieces
  • 50 g massaman curry paste
  • 400 g coconut cream
  • 1 tsp tamarind paste
  • 25 g raw sugar
  • 2 tsp cornflour, mixed with 1 tbsp water
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  • 6
    50min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Massaman Curry Paste

  1. Place all ingredients into TM bowl, place lid with MC, blitz 15 sec / Spd 9

     

  2. Scrape down sides, then repeat 15 sec / spd 9

     

  3. Scrape paste into a small bowl - don't forget to scrape the lid too!

     

    (No need to rinse the bowl for the next step)

     

    4. Massaman Curry

  4. Add onion to bowl, place lid with MC chop 3 sec / spd 5

    You want the onion fairly chunky.

     

  5. Add oil, place lid with MC saute - 3 mins / 100º / spd 1

     

  6. Add meat, place lid with MC cook - 5 mins / 90º / Counter-clockwise operationGentle stir setting

     

  7. Add potatoes, place lid with MC cook - 2 mins / 90º / Counter-clockwise operationGentle stir setting

     

  8. Add Massaman curry paste, place lid with MC cook - 1 min / 90º / Counter-clockwise operationGentle stir setting

     

  9. Add coconut cream, tamarind paste, sugar , cornflour mix cook - 20 mins / 90º / Counter-clockwise operationGentle stir setting

     

  10. Place your curry into a thermoserver or pan until you are ready to serve with rice.

     

10

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Tip

I like to make this in advance, then the flavours marinade into the meat.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I used this method for my own version of massaman...

    Submitted by Taelia20 on 22. February 2017 - 22:08.

    I used this method for my own version of massaman so I can't comment on the flavour, although they are typical to massaman so I trust the flavours would be great but unfortunately the method needs some tweaking as the beef was tough and the potatoes very under cooked. I even brined the beef for the day to try and keep some tenderness but it was pointless in this situation. Thank you but I wont be using this method again.

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  • Flavour was beautiful, hubby

    Submitted by lisamic25 on 10. August 2016 - 17:13.

    Flavour was beautiful, hubby would like more chilli next time as he likes his curry a bit hotter. Next time I will blanch potatoes first as even doing step 7 twice, potato was not soft enough. Will definitely be a regular meal for us.

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  • This tastes excatly like you

    Submitted by Lause86 on 18. January 2016 - 19:36.

    This tastes excatly like you buy from thai shops. Delicious!! I repeated step 7 after reading the potatoes didnt quite cook.

     

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  • I tweaked the recipe a bit

    Submitted by prnorris on 2. January 2016 - 23:30.

    I tweaked the recipe a bit and it was delicious! Here are my tweaks:

    * brown the meat in a heavy pot (a big cast iron pot is perfect) before adding at step 6

    * add two finely chopped kaffir lime leaves and about 1/4 cup fish sauce

    * return the lot to the heavy pot and slow cook either on a stovetop or on a slow oven (140 deg) for a few hours. You could also use a slow cooker. I cooked ours for about 5 hours and it was delicious.

    Serve with sticky rice

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  • well i dont know where i went

    Submitted by scoobydoc on 29. December 2015 - 23:32.

    well i dont know where i went wrong but this was very watery, very sweet and the potatoes didnt cook tmrc_emoticons.( was really looking forward to it. not sure i'll make again. trial and error i guess.

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  • Great massaman flavour but

    Submitted by asouro on 22. September 2015 - 19:53.

    Great massaman flavour but make sure you chop the potatoes really small. I used chuck steak but I reckon I'll use something different next time

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  • Very very delicious, will

    Submitted by Worstcookever on 4. July 2015 - 13:22.

    Very very delicious, will definitely make again. The only thing I would do different is to keep cooking the meat for longer until it becomes tender if it is not tender after original cooking time, just depends on the meat you get on the day really.  Very nice though, thanks for sharing! Delicious.

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