This Massaman Curry Will Make You Fall In Love With Thai Cooking

Ingredients

• 5 medium Shallots (thinly sliced for frying and garnish)
• 2 cups Peanut Oil (for frying shallots and braising beef)
• 2 pounds Beef Short Ribs (bone‑in, cut into 3 large chunks; keep bones for broth)
• 2 stalks Lemongrass (outer tough layers removed, bruised)
• 4 cloves Garlic (crushed)
• 1 inch Galangal (peeled and crushed (can substitute ginger))
• 2 tablespoons Massaman Curry Paste (store‑bought Thai Massaman paste)
• 2 cans Coconut Milk (full‑fat, 13.5 oz each; half used early, remainder later)
• 2 tablespoons Fish Sauce (adds umami; add gradually)
• 1 piece Cinnamon Stick (adds warm spice)
• 1 pod Star Anise (adds aromatic depth)
• 2 teaspoons Tamarind Concentrate (provides bright sour note; optional)
• 1 tablespoon White Sugar (balances acidity; can substitute palm sugar)
• 1 medium Japanese Sweet Potato (peeled and cubed; can use Yukon Gold potatoes)
• 1 small Red Jalapeño (thinly sliced for garnish)
• 2 tablespoons Roasted Salted Peanuts (coarsely crushed for garnish)
• 2 cups Long Grain Rice (washed three times)
• 3 leaves Kaffir Lime Leaves (torn and added to rice for aroma)
• 2 tablespoons Coconut Oil (folded into finished rice for richness)
• 8 cups Water (for braising beef and cooking rice)

Instructions

1. Slice Shallots

   Trim the roots and tips off the shallots, then slice them thinly using a sharp knife or mandoline for even pieces.

   Time: PT5M

2. Fry Shallots

   Heat 2 cups of peanut oil in a deep pot to about 350°F (175°C). Carefully add the sliced shallots; they will sizzle gently. Fry for 8‑10 minutes, stirring frequently, until they turn half‑golden.

   Time: PT10M

   Temperature: 350°F

3. Drain and Set Aside

   Using a strainer over a bowl, lift the fried shallots out of the oil. Let them drain, then spread on paper towels to cool and stay crunchy. Reserve the oil for later steps.

   Time: PT2M

4. Prepare Beef

   Remove meat from the short‑rib bones, cutting the meat into three large chunks (about 2‑inch pieces). Keep the bones; they will add flavor to the broth.

   Time: PT5M

5. Sear Bones

   Add a splash of the reserved shallot oil to the large braising pot over medium‑high heat. Place the bones in the pot and sear for about 4 minutes per side until nicely browned.

   Time: PT5M

   Temperature: Medium‑high

6. Sear Beef Chunks

   Remove the bones, then add the beef chunks to the same pot. Sear each side until a deep brown crust forms, about 3‑4 minutes per side.

   Time: PT5M

   Temperature: Medium‑high

7. Add Aromatics

   Push the beef to the side, add bruised lemongrass, crushed garlic, and galangal to the oil. Sauté for 3 minutes until fragrant.

   Time: PT3M

   Temperature: Medium

8. Toast Curry Paste

   Stir in 1 tablespoon of Massaman curry paste. Cook, stirring constantly, for 4 minutes until the oil begins to separate from the paste.

   Time: PT4M

   Temperature: Medium

9. Add Liquid and Simmer

   Return the seared bones and beef to the pot. Pour in enough water to just cover (about 4 cups). Bring to a gentle simmer, skimming off any foam or excess fat that rises to the surface.

   Time: PT10M

   Temperature: Medium

10. Add Coconut Milk and Fish Sauce

    After the broth has simmered for 10 minutes, stir in half a can of coconut milk and 1 tablespoon of fish sauce. Reduce heat to low and let the mixture braise gently for 2½ hours, stirring occasionally and skimming fat.

    Time: PT150M

    Temperature: Low

11. Prepare Aromatic Coconut Rice

    While the curry braises, rinse 2 cups of rice three times. In a medium saucepan combine the rice, 2¾ cups water, 2 bruised lemongrass stalks, and 3 torn kaffir lime leaves. Bring to a boil (≈5 min), then lower to the smallest heat setting and simmer, covered, for 10 minutes. Turn off the heat and let steam, covered, for an additional 15 minutes. Fluff with a fork and fold in 2 tablespoons coconut oil.

    Time: PT30M

    Temperature: Boil then Low

12. Rest Braised Beef

    After 2½ hours, turn off the heat and let the beef and broth rest in the pot for 30 minutes. This rest period makes the meat extra tender.

    Time: PT30M

13. Toast Remaining Curry Paste

    In a clean pot, heat the remaining shallot oil over medium heat. Add the second tablespoon of Massaman curry paste and toast for 5 minutes until the oil separates.

    Time: PT5M

    Temperature: Medium

14. Build the Sauce Base

    Stir in the remaining coconut milk and bring to a gentle simmer.

    Time: PT5M

    Temperature: Low

15. Add Spice Aromatics

    Add 1 cinnamon stick and 1 star anise pod. Simmer for 5 minutes to infuse the broth.

    Time: PT5M

    Temperature: Low

16. Season with Tamarind and Sugar

    Stir in 2 teaspoons tamarind concentrate, an additional splash of fish sauce (to taste), and 1 tablespoon white sugar. Adjust seasoning, tasting for balance of salty, sweet, and sour.

    Time: PT3M

17. Add Sweet Potatoes

    Add cubed Japanese sweet potato (or Yukon Gold potatoes) to the sauce. Cook for 15 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens.

    Time: PT15M

    Temperature: Low

18. Re‑introduce Beef

    Return the rested beef (and any small bone pieces) to the pot. Warm through for 5 minutes.

    Time: PT5M

    Temperature: Low

19. Add Heat

    Finely slice one Thai bird’s eye chili (or red jalapeño) and stir it into the curry for a gentle kick.

    Time: PT2M

20. Garnish and Serve

    Ladle the Massaman curry over the fragrant coconut‑lime rice. Top with the fried shallots, sliced red jalapeño, and crushed roasted peanuts. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

55 g

Fat

32 g

Fiber

5 g