18min 4 ppl
Massaman Neua
186 minutes
4 people
Hardover 60 min or 12+ steps
186 min · 8 steps
Hard: over 60 min or 12+ steps
560 kcalper person
Protein 38g
Carbs 24g
Fats 34g
About this dish
A slow-braised beef curry, deeply spiced and mellowed with coconut milk, tamarind and roasted peanuts until the meat falls apart at a fork.
Allergy Info
Peanuts, Fish, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Potatoespeeled and cut into 3cm chunks400 g
- Thai shallotspeeled and left whole8
Meat & Poultry
- Beef chuckcut into 4cm chunks800 g
Tins & Jars
- Massaman curry paste4 tbsp
- Coconut Milk400 ml
- Tamarind Paste2 tbsp
Dried Goods
- Roasted peanuts50 g
- Palm sugar2 tbsp
Oils & Condiments
- Vegetable stock300 ml
- Fish sauce2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Ladle
Method
1
Cut the beef into 4cm chunks and peel the shallots.
Approx. 10 minutes
2
Heat the vegetable oil in a large saucepan over high heat and brown the beef in batches for 10 minutes until deeply coloured.
Approx. 12 minutes
3
Add the massaman curry paste and shallots and fry for 3 minutes until fragrant.
Approx. 3 minutes
4
Pour in the coconut milk and vegetable stock, stir to combine, and bring to a gentle simmer.
Approx. 3 minutes
5
Cover and simmer gently for 2 hours, stirring occasionally, until the beef yields easily to the back of a spoon and reads about 90°C on a meat thermometer.
Approx. 120 minutes
6
Add the potatoes and continue simmering, uncovered, for 30 minutes until tender.
Approx. 30 minutes
7
Stir in the roasted peanuts, palm sugar, tamarind paste and fish sauce and simmer for 5 minutes.
Approx. 5 minutes
8
Taste and adjust the seasoning before serving.
Approx. 3 minutes
