Massaman Curry

Name: Massaman Curry (Gaeng Mussaman)
Cuisine: Thailand
Ingredients: 750 mL (3 cups/1¼ pt) coconut milk; 1 L (4 cups/1¾ pt) coconut cream; 300 g (10 oz) good braising beef such as shin or brisket, cut into 2 cm (¾ in) cubes and deep-fried until brown; 300 g (10 oz) good braising beef such as shin or brisket, cut into 2 cm (¾ in) cubes and deep-fried until brown; 300 g (10 oz) good braising beef such as shin or brisket, cut into 2 cm (¾ in) cubes and deep-fried until brown; 6 bay leaves, roasted; 4 cardamom pods, roasted; 5 medium potatoes, peeled, quartered and deep-fried; 15 pickling onions, peeled and deep-fried; 4 tablespoons peanuts, roasted; All of the curry paste; 45 mL (3 tablespoons) fish sauce; 3-4 tablespoons palm sugar; 45 mL (3 tablespoons) thick tamarind water; 6-10 large dried red chillies, deseeded, chopped and roasted; 6 red shallots, roasted; 6 cloves garlic, roasted; 1 teaspoon sliced galangal, roasted; ½ stalk lemongrass, sliced and roasted; 2 tablespoons coriander (cilantro) roots, chopped; ½ teaspoon kaffir lime zest; 15 white peppercorns; 1 tablespoon coriander (cilantro) seeds, roasted; ½ tablespoon cumin seeds, roasted; ½ nutmeg, crushed and roasted; 4 blades mace, roasted; 2 cm (¾ in) length cassia bark, grilled, broiled or roasted; 5 cloves, roasted; 5 Thai cardamom pods, roasted; 1 teaspoon salt

Gaeng Mussaman

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS CURRY ORIGINALLY came from Persia, probably arriving with Muslim courtiers who were attached to the Siamese court. The Thais are very confident of the strength and versatility of their culture, hence they adapt new and foreign influences without reluctance and with great talent, making them peculiarly their own. This ‘siamesing’ is especially reflected in their food. Before the Portuguese arrived in the mid seventeenth century, the Thais did not know of chillies, yet today Thai food wo

Ingredients

Asia
Thailand
Iran
Persia
Main course
South East Asia
Gluten-free

Ingredients

Method