Massaman is the odd one out among Thai curries, and that is exactly why people love it. Its roots trace back to Persian and Malay Muslim traders, which is why it leans on dried warm spices you would expect in an Indian kitchen: cardamom, cinnamon, star anise. The result is mild, deeply savoury and slightly sweet, with a gentle sour edge from tamarind.
It is a slow one on the Aluna menu and a slow one at home too. The beef needs time to fall apart, and the sauce needs time to thicken into something you will mop up with rice. Put a film on and let it do its thing.
Ingredients
- 800g beef chuck or braising steak, cut into large chunks
- 4 tbsp massaman curry paste
- 400ml coconut milk, plus 200ml more for loosening
- 300g waxy potatoes, halved
- 1 onion, cut into wedges
- 60g roasted peanuts
- 2 cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 star anise
- 1 bay leaf
To season
- 1.5 tbsp fish sauce
- 1.5 tbsp palm sugar (or soft brown sugar)
- 1 tbsp tamarind paste
- Steamed jasmine rice, to serve
Method
1. Split and fry the coconut milk
Spoon the thick cream from the top of the coconut milk into a heavy pot over medium heat and simmer until the oil starts to separate. Fry the massaman paste in it for two to three minutes until fragrant and darkened.
2. Brown and braise the beef
Stir the beef chunks through the paste until coated, then add the remaining coconut milk, the cardamom, cinnamon, star anise and bay leaf. Bring to a gentle simmer, cover and cook low and slow for around two hours, stirring occasionally, until the beef pulls apart with a fork.
3. Add potatoes, onion and peanuts
Add the potatoes, onion wedges and most of the peanuts with the extra coconut milk. Simmer uncovered for 25 to 30 minutes until the potatoes are tender and the sauce has thickened to a gravy.
4. Balance the sauce
Season with the fish sauce, palm sugar and tamarind. Taste and adjust: it should land slightly sweet first, savoury underneath, with a subtle sour finish. Fish out the whole spices, scatter the remaining peanuts over and serve with jasmine rice.
Tips from the kitchen
- Chuck beats lean cuts. The connective tissue is what makes the sauce silky.
- Waxy potatoes hold their shape. Floury ones dissolve into the curry.
- Massaman improves overnight. Make it a day ahead if you can bear to wait.
Rather we made it for you?
Our kitchen gives the massaman its full slow braise every day, no waiting required. See the full food menu or book a table, Angel.