Approximately once a month, if not more, my wife and I get a real craving for a curry and coconut mixture, typically with a bit of chicken, peas, and other vegetables that is served over rice. It is a dish, especially this time of year, that is extremely comforting. Some of my favorite Thai curry recipes basically involve a small can of curry paste that you can pick up at your local Asian store. They come in various colors, of which have different flavors, so be sure to look at the ingredients. My favorite is the red can as it packs some great heat, however they yellow curry paste, which we use in this recipe, packs these really amazing earthy flavors. Some of the ingredients include: dried chilies, shallot, garlic, fresh turmeric, lemon grass, coriander, cumin, cardamon, cinnamon, bay leaves, and cloves, among other things. You can see where this is heading. Yep, to flavor town U.S.A. Wait, is that where I live?
Let’s get started on this simple, and comforting recipe.
Ingredients: [Print this Recipe]
- 2 lbs of Chuck Beef, or a good stewing beef, cut into larger bite sized cubes
- 2 Russet potatoes, skinned, and cut into large bite size pieces
- 4 oz can of yellow curry paste (as seen here)
- 1 stick of cinnamon, approximately 4 inches long
- 1 star anise
- 4 cardamon pods, smashed
- 2 large shallots, quartered
- 1 large onion, cut into large bite size pieces
- 2 14 oz cans of coconut milk
- 1 cup of chicken stock
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1/4 cup of roasted, unsalted peanuts
- Cooked Jasmine rice
- 2 tbsp canola oil
You are going to treat this entire dish like a stew. It will cook low and slow for a good couple of hours, but that is OK as you will be gifted with some wonderful and tantalizing aromas during that time.
Begin by adding your cubed beef a large mixing bowl. Add in the curry paste and beging mixing the meat around, making sure the paste adheres to all of the pieces. Once done, set aside, and wash your hands with warm water and soap.
Next, heat a dutch oven if you have one, if not a heavy pot on the stove, on medium heat. Add in the oil and let it come to temperature.
Toss in the cinnamon stick, star anise, and cardamon seeds and pods. Give a good stir. This is probably your second great smell as the curry paste was probably the first inviting smell. Let this cook for about 3 minutes.
Toss in the shallots and the onions and give another good stir. Let this cook, stirring a few times along the way, for about 5 minutes.
Next, toss in the curried meat mixture, turning up the heat to a medium high. and give a good stir. Cook, untouched for about two minutes. Add in the chicken stock, and the coconut milk. Give another good stir.
Let this come to a boil, then reduce the heat to a simmer, cover, and let it cook for about 1 1/2 hours.
Now, add in the fish sauce, brown sugar, peanuts, and the potatoes. Give a good stir, then cover again. Allow this to cook until the potatoes are fork tender. This will take about 30-40 minutes.
Give the broth a taste. Heavenly right?
Once the potatoes are cooked, the beef massaman curry is ready to serve.
To serve, add some cooked jasmine rice to a soup bowl. Using a ladle, ladle in some of the broth, potatoes, and beef over the top of the rice. Top with some more broth.
Not only the smell of this massaman curry is amazing, but I think you will agree that the flavor is also out of this world. Super tender beef, along with the chunky potatoes and onions. Well, what more do I have to say to get you make this one? Hope you enjoy.