Massaman Curry

240 mins
Serves 1
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Directions

  1. 1Sear off the chuck roast in a pan.
  2. 2Sear off the chuck roast in a pan.
  3. 3Sear off the chuck roast in a pan.
  4. 4Cook off the curry paste in simmering coconut cream for about 5-10 minutes until the oil separates and rises to the top.
  5. 5Cook off the curry paste in simmering coconut cream for about 5-10 minutes until the oil separates and rises to the top.
  6. 6Cook off the curry paste in simmering coconut cream for about 5-10 minutes until the oil separates and rises to the top.
  7. 7Add the seared chuck roast and its juices to the pan.
  8. 8Add the seared chuck roast and its juices to the pan.
  9. 9Add the seared chuck roast and its juices to the pan.
  10. 10Add onion, potatoes, carrots, and a little bit of water to the pan.
  11. 11Add onion, potatoes, carrots, and a little bit of water to the pan.
  12. 12Add onion, potatoes, carrots, and a little bit of water to the pan.
  13. 13Add palm sugar, fish sauce, and tamarind paste to balance the flavors.
  14. 14Add palm sugar, fish sauce, and tamarind paste to balance the flavors.
  15. 15Add palm sugar, fish sauce, and tamarind paste to balance the flavors.
  16. 16Slow cook for at least four hours until everything thickens and is super fork tender.
  17. 17Slow cook for at least four hours until everything thickens and is super fork tender.
  18. 18Slow cook for at least four hours until everything thickens and is super fork tender.
  19. 19Serve and garnish with fresh parsley and chopped salted peanuts.
  20. 20Serve and garnish with fresh parsley and chopped salted peanuts.
  21. 21Serve and garnish with fresh parsley and chopped salted peanuts.

Ingredients

  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 600 g chuck roast
  • 600 g chuck roast
  • 600 g chuck roast
  • 800 ml coconut cream
  • 800 ml coconut cream
  • 800 ml coconut cream
  • 2 brown onions
  • 2 brown onions
  • 2 brown onions
  • 3 potatoes
  • 3 potatoes
  • 3 potatoes
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 400 ml water
  • 400 ml water
  • 400 ml water
  • 0.75 puck palm sugar
  • 0.75 puck palm sugar
  • 0.75 puck palm sugar
  • 1.5 tbsp fish sauce
  • 1.5 tbsp fish sauce
  • 1.5 tbsp fish sauce
  • 1.5 tsp tamarind paste
  • 1.5 tsp tamarind paste
  • 1.5 tsp tamarind paste
  • fresh parsley
  • fresh parsley
  • fresh parsley
  • salted peanuts, chopped
  • salted peanuts, chopped
  • salted peanuts, chopped

Equipment

panwooden spoontongsgraterlid

Tips

  • Cook the paste with half a can of coconut cream for 5-10 minutes or until the oil separates and rises to the top.
  • Feel free to adjust the salty, sour, and sweetness to your liking (sugar, fish sauce, and tamarind paste). Season and taste as many times as you see fit until it’s exactly how you like.
  • Slow cook for 4 hours or until everything is fork tender and the meat falls apart.
  • Use Maesri curry paste in the yellow can for the best results.