Massaman Curry
also called gaeng massaman · gaeng massamun · matsaman · mussaman curry · massaman beef · massaman
- Thai Kitchen
- serves 6
- about 2 hr 30 min
- Stews & Braises
Three ways to read this recipe
The table
| 1 cup(240 mL)coconut cream | crack the cream 5 min | fry the paste 4 min | simmer 90 min | simmer 25 min | season off the heat |
| 1/2 cup(120 g)massaman curry paste | |||||
| 2 lb(900 g; in 1 1/2-in cubes)beef chuck | |||||
| 28 oz(800 mL; two cans)coconut milk | |||||
| 1cinnamon stick | |||||
| 2bay leaves | |||||
| 1 lb(450 g; in big chunks)Yukon Gold potatoes | |||||
| 8(peeled)pearl onions | |||||
| 1/2 cuproasted peanuts | |||||
| 1/4 cup(60 mL)tamarind water | |||||
| 3 Tbsfish sauce | |||||
| 2 Tbspalm sugar | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1crack the cream 5 min
2fry the paste 4 min
goes in with what step 1 made
3simmer 90 min
goes in with what step 2 made
4simmer 25 min
goes in with what step 3 made
5season off the heat
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr 4 mintwo waits that overlap count once
- Needs you
- 9 minof the steps that give a time
One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 2 hr 30 min.
crack the cream 5 min
5 minneeds youfrom the start
fry the paste 4 min
4 minneeds you5 min in
simmer 90 min
1 hr 30 minwalk away9 min in
simmer 25 min
25 minwalk away1 hr 39 min in
season off the heat
not timed2 hr 4 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need dutch oven
Goes with
See how it is written
>> title: Massaman Curry
>> category: Stews & Braises
>> tags: beef, coconut, thai, potatoes, curry
>> counters: Thai Kitchen
>> aka: gaeng massaman, gaeng massamun, matsaman, mussaman curry, massaman beef, massaman
>> pairs-with: coconut-rice
>> servings: 6
>> time: 2 hr 30 min
>> step.1: crack the cream 5 min
>> step.2: fry the paste 4 min
>> step.3: simmer 90 min
>> step.4: simmer 25 min
>> step.5: season off the heat
Fry @coconut cream{1%cup}(240 mL) in a #dutch oven{} over medium heat for ~fry{5%min}, until it splits and beads its own oil.
Fry @massaman curry paste{1/2%cup}(120 g) into @&(~1)cracked cream{} for ~fry{4%min}, until the whole spice in it wakes up.
Simmer @beef chuck{2%lb}(900 g; in 1 1/2-in cubes), @coconut milk{28%oz}(800 mL; two cans), @cinnamon stick{1} and @bay leaves{2} with @&(~1)fried paste{}, covered and barely bubbling, for ~simmer{90%min}, until the beef gives under a spoon.
Simmer @Yukon Gold potatoes{1%lb}(450 g; in big chunks), @pearl onions{8}(peeled) and @roasted peanuts{1/2%cup} into @&(~1)curry{} for ~simmer{25%min}. This is the slow, gentle one — closer to a stew than to the other four, and it is the only curry here that is better the next day.
Season @&(~1)curry{} off the heat with @tamarind water{1/4%cup}(60 mL), @fish sauce{3%Tbs} and @palm sugar{2%Tbs}. It should land sweet, sour and salty in that order, with the heat somewhere behind all three.