Beef massaman curry recipe | Jamie Oliver curry recipes (2024)

FAQs

What is special about massaman curry? ›

One of the signature characteristics of Massaman Curry is tender fall apart meat. It's most commonly made with beef. Though it will work fine with any slow cooking cut of beef, I find that beef chuck has the ideal amount of fat and fibre texture for this curry.

Food Stylist: Simon Andrews. Thicker than other Thai curries, massaman curry is rich with coconut milk, peanuts and warm seasonings like red curry paste, cardamom, coriander, cumin and cinnamon — flavors that reflect the dish's Central and South Asian influences.

Preparation and Usage

For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce. Stir in pulses.

Thai red curry uses red curry paste and is commonly made with pork or chicken. The Massaman (muslim) curry was from the south of Thailand near Malaysia and featured beef. The massaman curry uses more indian spices including cumin, coriander powder, cardamom and cinnamon) and is simmered for a longer time.

The substance of the dish is usually based on chicken or other meat, potatoes, onions, and peanuts. The richness comes from the coconut milk and cream used as a base, as for many Thai curries.

Thai dishes have won over the hearts of foodies all over the world.

Massaman curry differs from Panang curry in its use of warm spices, like cinnamon and coriander (Panang curry is more thick and nutty). Massaman curry is the sweetest Thai curry; it is not spicy, though you can add red pepper flakes or Sriracha to taste.

Massaman is a bit different to other Thai curry varieties, because it features spices such as cinnamon, cardamom and cloves. It's popular in central and southern Thailand, and is usually topped off with potatoes and peanuts. This Thai curry is relatively mild in flavour, but I love how rich and creamy it is.

The health benefits of Massaman Curry are numerous. It is rich in Vitamin A, B6, C, and E. It also contains high amounts of Iron, Calcium, and Potassium, and is a great source of dietary fiber. The presence of essential amino acids, fibers, and vitamins make this dish a highly nutritious one.

Curry paste is not a substitute for curry powder or vice versa. Curry paste is ideal for Thai-style curries but the flavor profile does not match what is expected of an Indian-style curry.

Can I use curry powder instead of curry paste? ›

In most cases, you can substitute curry paste for powder, but not the other way around. However, it might have a different flavor since the curry powder does not have fresh ingredients such as shallots or garlic.

The whole jar is ample for a family of four but if you're cooking for two, the reminder can be stored in the fridge for 5 days or frozen.

If you like your curry spicy, with a strong flavor and a hint of sweetness, then panang curry is the way to go. If you prefer a mildly spicy curry with sweet, savory, and sour notes, then massaman curry is a better choice. Massaman is perfect for you if you enjoy beef stews and comfort foods.

Green curry is a healthier version of Thailand's yellow curry. The green sauce is lower in calories and a great option for those looking to make diet-friendly substitutions to their favorite dishes. For additional benefits, order extra vegetables and a lean protein like chicken to complete the meal.

Excuse us while we dive head-first into this creamy, luxurious, 1-pot Massaman-inspired curry. What makes this recipe easy, you ask? It's made without store-bought Massaman curry paste, which can be difficult to find, utilizing red curry paste instead!

Massaman is a bit different to other Thai curry varieties, because it features spices such as cinnamon, cardamom and cloves. It's popular in central and southern Thailand, and is usually topped off with potatoes and peanuts. This Thai curry is relatively mild in flavour, but I love how rich and creamy it is.

Massaman has much more complex in flavour and includes ingredients like mace (outer covering of nutmeg), cinnamon, clove and cardamon. These additional ingredients make this dish towards Malaysian and Indian flavours. Panang Thai curry is basically Red Thai curry's sister, just a sweeter and milder version!

Massaman curry paste, or Prik Gaeng Massaman, uses similar ingredients like Yellow curry paste, but has more aromatics, such as, cardamom seeds, cloves, cumin seeds and cinnamon. They are usually roasted before being grounded and mixed with other ingredients which give Massaman an extra fragrance.