This recipe from Rick Stein’s book “Rick Steins Far Eastern Odyssey” is a classic Thai Massaman curry.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
A recipe from my Thai food collection
Thai food is vibrant, colourful, and absolutely delicious ,I love it and I’m sure you will too!
Thai Massaman Curry
Ingredients
- 1.5 kg blade or chuck steak cut into 5cm chunks
- 600 ml Coconut milk
- 6 cardamom pods
- 10 cm cinnamon stick
- 300 g waxy new potatoes such as Charlotte
- 8 shallots
- 2 tablespoons Massaman curry paste
- 2 tablespoon of Thai fish sauce
- 125 ml Tamarind water
- 1 tablespoon Palm sugar
- 75 g roasted peanuts
- Handful of Thai Basil
Conversions
Instructions
- Add the beef steak into a heavy-based pot along with 350ml of coconut milk, 350ml water, cardamom pods, cinnamon stick and salt.
- Leave the pot to simmer for 2 hours, stirring occasionally throughout cooking until the meat is almost tender. While simmering, leave a slight gap for steam to escape.
- While the beef is simmering, wash, peel and chop the potatoes into 2-3cm pieces, peel the shallots and split them in half. Set aside.
- Next, uncover the curry and remove and discard the black cardamom pods and cinnamon stick.
- Follow by adding the rest of the coconut milk, potatoes, curry paste, fish sauce, tamarind water and palm sugar to the pot. Then simmer the pot gently uncovered for another 20-25 minutes or until the potatoes are cooked through.
- Finally stir in the peanuts, garnish with Thai sweet basil and serve with Thai jasmine rice.
You may also like one of my other favourite recipes …
1
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2
Prawn Pad Thai
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