Fragrant, crazy delicious Beef Massaman curry made it to the top of CNN's 2011 list of World's Best Foods. It is complex but not too difficult to make. It will definitely require your time and efforts but the reward is so satisfying! Love Thai food? Don't miss it!
Why Beef Massaman curry is so popular? Well, It is simply so tasty. This curry is all about taste and texture:spicy,sour,salty & sweet. It is rich & incredibly delicious, every ingredient adds specific flavors.
KNOWING THE INGREDIENTS
Beef Massaman curry paste consists of roasted dried spices and a few fresh aromatics.
Spur chilies ( phrik chi fah) give color and spiciness but not hotness. In this curry dried spur chilies are used. You must deseed them and soak in warm water to allow softening before pounding with salt.
Lemongrass ( Takhrai) gives aroma and texture. Chose the ones with plump base and light purple in color. Remove the outer bulb using a peeler until the pinker appears inside.
Galangal( Kha) is Thai ginger. Like lemongrass it gives amazing aroma when you cook it in hot liquid. When buying galangal , pick only young one with pinkish white skin.
Coconut milk (Kathi) is an essential ingredient in Thai curries. It is an extract from grated meat of coconut. In term of flavor and smell , fresh coconut milk is incompatible to bottles pasteurized one.
IS IT WORTH TO MAKE CURRY PASTE AT HOME?
Homemade paste for Beef Massaman curry outperforms commercial curry pastes. I highly recommend spending your valuable time to make curry paste from scratch. There is a noticeable difference between curries with homemade paste and store-bought ones.Print
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BEEF MASSAMAN CURRY
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