Massaman Nuea (Beef Massaman Curry) Massaman Curry Paste
Submitted by: pim
This recipe looks daunting, but I promise it will be the best Massaman Curry you have ever tasted.
Even if you opt for the canned paste rather than using this recipe, the process of marinating and
simmering the beef in coconut milk and the addition of spice during the cooking will improve the
taste dramatically
Massaman Paste
15 medium pieces of dried chili, soaked, seeded, chopped
1/4 cup sliced garlic
2/3 cup sliced shallots 1 Tbsp lemongrass, chopped 1 tsp cumin seeds 1 tsp white pepper 1 tsp
coriander seeds 1 tsp galangal, peeled, chopped 1 tsp kaffir lime zest 1 tsp cilantro roots,
scraped, chopped 1 Tbsp salt 1 tsp shrimp paste, roasted
Beef and Marinade 1 kg beef (I use the Chuck cut) 1 tsp ginger, julienned 2 cup coconut milk* 2 Tbsp
fish sauce To finish the curry 2 Tbsp oil 2 cup coconut cream* 1 Tbsp whole cardamom 1 inch piece of
cinnamon 150 g peanuts 5 whole shallots, peeled
3/4 cup palm sugar 1 Tbsp tamarind, mixed with 1/3 cup warm water and strained 2 Tbsp fish sauce
First you marinate the beef: Cut the beef into large chunks and marinate them in the coconut milk
and julienned ginger. Set aside for at least 30 minutes before proceeding to the next step. Simmer
the beef chunks in the marinade in for another half an hour.
Next you pound the curry paste: (Note: This step is optional. You could just skip it if you opted
for a commercial canned version. The resulting Massaman won't be as good, of course, but still quite
acceptable.) While the beef is simmering, grind all the Masaman paste ingredients together in a
blender until the paste resembles a fine puree. You can add a little water to the paste if it became
too thick to be processed. Take care not to add too much water or the paste will create a nasty
splash when cooked.
Now you make the curry Heat up a large wok or saute pan with 2 Tbsp oil, add the massaman paste and
cook for a few minutes, stirring vigorously. Add a cup of the coconut cream to the pan and cook,
stirring frequently, until the paste is completely dissolved into the coconut cream. Let the mixture
bubble for a few minutes until a layer of oil begins to separate from the mixture. Add the rest of
the coconut cream and let it bubble away for another few minutes until the oil begins to separate
again. Add the whole cardamoms, shallots, peanuts, palm sugar, tamarind water, and fish sauce. Add
the contents of the beef pan, and continue to simmer until the beef is tender. Be careful not to let
the curry boil too vigorously at this stage or the coconut cream will curdle. Just let the pot
simmer gently until the beef is tender. Check the seasoning before turning off the stove. The taste
should be spicy (not too hot, but very spicy), salty, sweet, with an ever-so- slightly sour
aftertaste, in this order. Do not let it be cloyingly sweet.
Serve with freshly steamed Thai jasmine rice, or Naan bread.
Massaman Curry Paste
If I had to pick a curry paste that was my favorite to make, it would have to be this one. While it
is not my favorite curry paste to use, there is almost something sensuous about making it. This
curry paste, influenced by the large Muslim population in southern Thailand, is filled with
wonderfully aromatic spices. This curry paste is usually used to make hearty stews and dipping
sauces for Satay dishes to be enjoyed on special occasions.
3 ounces dried New Mexico or California chile peppers 1 1/2 teaspoons cumin seed 1 teaspoon
coriander seed Seeds from 2 cardamom pods or 1 teaspoon ground cardamom 1 teaspoon freshly ground
white pepper 1 teaspoon freshly grated nutmeg 1 teaspoon ground cinnamon
4/2 teaspoon ground turmeric Pinch ground cloves
5/2 cup finely minced shallots
6/3 cup finely minced garlic 1 teaspoon coarse sea salt 3 tablespoons sliced lemongrass 2
tablespoons fresh galangal or gingerroot 1 teaspoon shrimp paste
Cover the chile peppers with warm water and let sit for 30 minutes. While the chiles are soaking,
toast the cumin, coriander, and cardamom seeds in a wok or small frying pan over medium low heat for
five minutes, tossing frequently, or until the seeds are toasted and fragrant. Grind or crush the
seeds into a fine powder, and then place the powder in the bowl of a food processor along with the
white pepper, nutmeg, cinnamon, turmeric, and cloves. Add the shallots and garlic to the pan and
cook for 5 minutes over medium heat, stirring constantly, or until the garlic and shallots are
tender and just starting to brown. Do not overcook. Place the shallots and garlic into a large
mortar and mash coarsely with the pestle. Transfer the shallots and garlic to the food processor.
Place the salt, lemongrass, and galangal into the mortar and pound with pestle briefly to break down
the fibers and release the oils. Add the lemongrass mixture to the food processor along with the
shrimp paste. Drain the chile peppers, reserving the liquid. Halve all of the soaked peppers using
gloves and a sharp knife. Remove the seeds and any tough ribs and then coarsely chop. Add the chiles
to the food processor. Process the ingredients until a thick smooth paste forms, adding a tablespoon
of the chile liquid every 30 seconds or so until the mixture is smooth and you have added between
6-8 tablespoons of liquid. Store in an airtight container in the refrigerator for up to a month or
freeze for up to 3 months.
Makes about 1 cup curry paste.
Preparation Time: 30 minutes Cooking Time: 10 minutes Total Time: 40 minutes
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