Prepare to transport your taste buds to the vibrant streets of Thailand with this mouthwatering Masaman Curry with Beef (Gaeng Masaman Nua)! This isn't just another curry recipe – it's a symphony of rich, complex flavors that will make your kitchen smell like a Bangkok street food paradise. With tender beef, creamy coconut milk, and a perfect blend of spices, this dish promises to be your new obsession that will have family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- Beef, cut into chunks
- Masaman curry paste
- Coconut milk
- Potatoes, diced
- Onions, sliced
- Peanuts, roasted
- Fish sauce
- Sugar
- Salt
- Water
Instructions
- Begin by preparing all your ingredients. Cut the beef into bite-sized chunks, slice the onions, and dice the potatoes into even pieces. Measure out the masaman curry paste, coconut milk, fish sauce, sugar, salt, and roasted peanuts.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the sliced onions and sauté until they become translucent and fragrant, about 5 minutes.
- Next, add the beef chunks to the pot. Cook the beef until it is browned on all sides, which should take about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the beef is browned, add the masaman curry paste to the pot. Stir well to coat the beef and onions with the paste, allowing it to cook for 2-3 minutes. This helps to release the flavors of the curry paste.
- Pour in the coconut milk and stir to combine. Then, add enough water to cover the beef, usually about 1-2 cups, depending on how thick you want the curry.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, allowing the beef to become tender and absorb the flavors.
- After 30 minutes, add the diced potatoes to the pot. Stir to combine and cover again. Continue to simmer for an additional 20-30 minutes, or until the potatoes are tender and the beef is fork-tender.
- Once the beef and potatoes are cooked, season the curry with fish sauce, sugar, and salt to taste. Adjust these ingredients according to your preference for sweetness and saltiness.
- Finally, stir in the roasted peanuts just before serving. This adds a delightful crunch and nutty flavor to the curry.
- Serve the masaman curry hot over steamed rice or with naan bread. Garnish with fresh cilantro if desired. Enjoy your delicious homemade Gaeng Masaman Nua!
Tips
- Choose the Right Cut: Use a tough cut of beef like chuck or brisket that becomes incredibly tender during slow cooking.
- Toast Your Spices: If using homemade curry paste, lightly toast whole spices before grinding to enhance their depth of flavor.
- Coconut Milk Matters: Use full-fat coconut milk for a richer, more authentic curry texture.
- Low and Slow is the Way: Patience is key – allow the curry to simmer gently to develop deep, complex flavors and tenderize the meat.
- Balance is Everything: Taste and adjust the fish sauce, sugar, and salt at the end to create the perfect sweet-salty-savory balance characteristic of Thai cuisine.
- Peanut Perfection: Add roasted peanuts just before serving to maintain their crunch and nutty flavor.
- Make Ahead: This curry tastes even better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 450kcal
Carbohydrates: g
Protein: 25g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 75mg
