Why I love this massaman curry recipe
When Marc and I went to Thailand a few years ago, I was beyond excited about eating. My entire trip to-do list was basically a menu of everything I wanted to eat while we were there. Sure I wanted to see the sights, but the food was my number one priority. Luckily, Thailand did not disappoint.
We stayed in Phuket for 4 days, and we would have been completely lost without TripAdvisor’s restaurant search feature. We ended up at the Tiger Inn, where we had massaman curry for the first time.
I can’t remember if it was on my list of foods to try or if it was just a happy accident, but I fell in love – with Marc’s meal. It was so flavorful, not too spicy, and completely delicious.
Years later, I finally found the time to make it myself, and in the slow cooker no less. It couldn’t get any easier. It’s basically a curry flavored beef stew. You are seriously going to love it. The second time around, I tweaked the recipe to use 2 pounds of beef, so I could have leftovers, and I’m so glad I did.
We love to serve this dish with coconut rice or this easy garlic rice. And if you really love curry, try this curried cauliflower would go alongside this recipe well too.
Ingredient notes:
- Coconut milk – Make sure to get unsweetened and you want the creamy canned kind, not the carton from the fridge section.
- Massaman curry paste – Massaman curry paste is the heart this dish, with its distinctive Thai flavors and most of the spices in this recipe. If you can’t find it in your grocery store, check a local Asian market or order it online (affiliate link).
- Lime juice – Fresh is best, but you can definitely used bottle lime juice for this.
- Fish sauce – Fish sauce, another key ingredients, adds umami and also brings depth to the dish by adding a savory punch that balances the creamy coconut milk and spices.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips & tricks
- Can’t find stew meat? Try a chuck roast. This is a great alternative and can sometimes be cheaper than prepared stew meat.
- No time to sear? Skip it. The curry will still be flavorful thanks to the coconut milk and curry paste.
Frequently asked questions
What is Massaman curry taste like?
Massaman curry has a rich yet mild and sweet taste. It is the mildest and sweetest of all the curries, with flavors thanks to the coconut milk and cinnamon. With the addition of tamarind and fish sauce for subtle tangy and savory flavors, this curry is a well-balanced and comforting stew.
What kind of curry is Massaman?
Massaman curry is a unique blend of Thai and Indian curries. This curry blends traditional Indian spices such as cardamom, cloves, cinnamon, and nutmeg, with traditional Thai flavors like lemongrass and fish sauce, creating a mild yet deeply flavorful curry.
Ingredients
- 2 pounds beef stew meat
- 3 medium russet potatoes - about 1 pound peeled and cut into 1-inch cubes
- 2 cups sliced carrots - or baby carrots
- 1 sweet onion - chopped
- 3 cloves garlic - minced
- 1 15-ounce can coconut milk
- 1/4 cup Massaman curry paste
- 1 tablespoon fish sauce
- 1 lime - juiced
- 1 cinnamon stick
- 2 bay leaves
- 1 1/2 teaspoons coarse salt
- 1/4 cup chopped fresh cilantro - for garnish
Instructions
- Optional: Sear the beef. Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches and sear for 1–2 minutes per side, until browned.
- Load the slow cooker. Add the coconut milk, lime juice, fish sauce and curry paste to the slow cooker and whisk until smooth. Then, add the potatoes, carrots, onion, and garlic.Transfer the beef to the slow cooker and stir to combine. Season with salt, and add the cinnamon stick and bay leaves.Cover and cook on low for 5–6 hours, until the beef is tender and the vegetables are cooked through.
- Garnish and serve. Remove the bay leaves and cinnamon stick. Garnish with chopped cilantro before serving. Serve with rice, if desired.
