Beef Masaman Curry

If there was a dish that followed a spice trail it would be the Beef Masaman Curry. Although it is now widely known as a Thai dish, this curry has hints of Persian origins, Masaman being a variation of Masalman which is Muslim in Persian. Introduced to Thailand via the Persian traders, it now has the distinctive South East Asian flavours of Lemongrass ,Ginger,Star Anise and Chillies, while retaining the Middle Eastern flavours of Cinnamon,Turmeric and Bay Leaves.

What is Masaman Beef Curry

A Thai dining experience is not complete without the delicious and highly aromatic Masaman Beef Curry. Succulent falling off the bone beef pieces smothered in rich coconut sauce and flavoured with an East – West blend of spices. Think cinnamon,turmeric and bay leaves from Persia and India with star anise,ginger, lemon grass from South East Asia all blended and cooked together allowing all the flavours and aroma to combine into one incredible sauce. Although it has chillies, it is actually traditionally mild, the heat tempered by the coconut cream.

The following recipe is from my friend Sujira who is originally from Thailand. She swears, that a popular Thai restaurant she used to work for in inner Sydney, uses the Maesri Masaman Curry paste in their best selling curry. So, if it’s good enough for Sujira, it’s good enough for me. I promise you, it’s incredibly delicious and you may never have to go to a Thai restaurant again for Beef Masaman Curry!

What you need to make Masaman Curry

Do not be daunted by the long list of spices and aromatics, because it is so worth it. The smell alone while you are cooking, is incredibly mouth watering. You probably need a special trip to the shops, however everything you need for the curry sauce should be available from your local grocery or greengrocer.

• Beef – The ideal cut of beef for the long simmering process is beef short ribs or Chuck cut up into larger dice about about 6cm. The tougher cuts of lamb can also be used, if you don’t like beef.
• From the Market Asian Aisle- Coconut Cream, Fish Sauce and Maesri Masaman Curry Paste.
• Pantry Items- Cooking Oil, Potatoes, Onion,Garlic,Ginger,Salt and Pepper
• Aromatics – Star Anise, Cinnamon Stick(or a teaspoon of Cinnamon Powder) Kaffir Lime Leaves and Lemon Grass. Bash the Lemon Grass stalk with the back of a knife to release the flavour, and tie it into a neat knot so it’s easier to fish out. (see above photo). Note: The aromatics here are just for flavouring and NOT eaten. Lemon grass, Star Anise,Cinnamon Stick are fibrous and tough.

Easy does it…

While it is certainly not a dish that you would whip up in a hurry, if broken down into steps it is simple and easy enough to cook. Once the beef is tenderised, the curry itself only takes 20 minutes to put together.

• You need to cook the beef pieces with enough water to cover the meat together with carrots, onion and bay leaf , until they are tender. However you arrive at this, it’s up to you. I myself simmer the beef in the stove top low and slow or you can use a slow cooker or pressure cooker, it’s up to you.
  
• Ideally, cook the beef a day before, so the fat that solidifies on top can be removed. If not, just try to skim as much of the oil on top as possible. Do not discard the flavourful broth that the beef was cooked in. Strain the solids and freeze the broth for later, which you can use as the soup base for ramen or as beef stock.

• Make the curry sauce by cooking the onion and garlic until fragrant. Add the Masaman Curry Paste and ginger then cook another minute. Pour the coconut cream into the pan, then add potatoes. Cook on medium until potatoes are fork tender, about 15 minutes.
  
• Bash the lemon grass with the back of a knife to release the flavour. Tie lemongrass into a knot. Add fish sauce, sugar, turmeric, lemon grass,star anise,cinnamon stick and kaffir leaves to the pan. Place the cooked beef pieces on top of the potatoes and spoon over some of the sauce on top of the beef. Try not to stir too much so the beef pieces remain intact.
  
• Simmer a further 5 minutes, by which time the potatoes will be fully cooked, the beef pieces warmed up and the sauce has thickened slightly.

What to serve it with…

• Remove from heat and sprinkle chopped peanuts, sliced chillies, crispy fried shallots and coriander , optional. Crushed peanuts and crispy fried onions(available from Asian shops) provide texture and crunch. Coriander for freshness. More sliced red chillies , if you want more spicy.
• Serve with steamed Jasmine Rice. This is a must to sop up all the wonderful rich sauce.
  
• A simple salad of Cucumbers, Tomatoes and Spanish Onion with a vinaigrette dressing. Check out my recipe for refreshing Persian Shirazi Salad, which pairs perfectly with this Masaman Beef Curry.
  

Vegetarian Option

• Substitute the meat with a medley of cut up veggies, like button mushrooms, sliced carrots, sugar peas, green beans, broccoli, cauliflower, baby corn and sliced capsicums for colour. Allow 1 cup plus 1 quartered potato per person. So to serve 4, you need 4 cups of veggies and 4 potatoes. Use only half the Maesri Curry Paste(place in ziploc bag and freeze the rest) and 200ml of coconut cream.
• Proceed as per the recipe from Step 1 of the making the Curry Sauce. Cook potatoes first, until nearly done, then add the rest of the veggies and cook another 3 minutes. The veggies should still be crisp tender.

If you do try this recipe please let me know how you went via the comments section below. I would love to hear from you.