Thai Massaman Curry with Homemade Massaman Curry Paste

11 April 2012 - Thai Massaman Curry

I remember when I said I want to make a beef curry by myself to my mom, she opened the refrigerator, gave the best beef cut to me and bought the
small-sized potatoes (they said the potatoes are especially for curries). Maybe because that was the first time I cook dish. Thanks for the support mom :)


The paste recipe and the curry recipe are from Temple of Thai 

Massaman Curry Paste

 1 Tbsp coriander seed, roasted
 1  tsp cumin seed, roasted
1/2 tsp grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground cloves
113g shallot, finely chopped 
  28g garlic, finely chopped
113g lemongrass, bottom stem only finely sliced
1 Tbsp galangal, sliced
1 Tbsp coriander root, chopped
 1 tsp grated kaffir lime rind 
 1 tsp ground white pepper
10-15 large dried red chilies, roasted, seeded and chopped
1 Tbsp coarse sea salt
1-2 Tbsp Thai shrimp paste

Thai Massaman Curry
 serves 4 

226g beef shoulder (chuck roast) or stew beef, sliced
  3 Tbsp whole raw peanuts
  4 cup water

  1 medium-sized potato, cut into 1-inch cubes, boiled al dente

  1 Tbsp cooking oil
3-4 Tbsp Massaman curry paste
1.5-2 cups coconut milk
  6 whole Thai cardamom seed, cracked and dry roasted
  1 inch piece of cinnamon stick, roasted
  2 Tbsp Thai fish sauce
  1 Tbsp palm sugar
  2 Tbsp tamarind water
1/4 large white onion, cut into pieces