Best 8 Massaman Beef Curry From Typhoon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Massaman beef curry from Typhoon restaurant is a beloved dish known for its unique blend of flavors and aromatic spices. Originating from Thailand, this curry tantalizes taste buds with its rich, creamy sauce and tender beef, making it a favorite among food enthusiasts. In this article, we'll guide you through the culinary journey of creating this exquisite dish, exploring the essential ingredients, step-by-step instructions, and helpful tips to ensure you replicate the authentic flavors of Typhoon's massaman beef curry in the comfort of your own kitchen.

Let's cook with our recipes!

HOW TO MAKE BEEF MASSAMAN CURRY



How To Make Beef Massaman Curry image

Provided by Dan Toombs

Categories     Main

Time 2h10m

Number Of Ingredients 14

700g (1lb 9oz) stewing beef
2 potatoes, peeled and cut into
bite-size pieces
2 tbsp rapeseed (canola) oil
1⁄2 red onion, quartered
Handful of roasted peanuts
1 batch of massaman curry paste
400ml (13⁄4 cups) thick coconut
milk
1 tbsp palm sugar
1 tsp tamarind paste
3 tbsp Thai fish sauce
Salt, to taste
Thai holy basil, to garnish

Steps:

  • Place the beef in a saucepan and pour 500ml (2 cups) of water over it. Bring to a simmer and cook for 11⁄2-2 hours until the meat is really tender. You will probably need to add more water but only add just enough to cover. You want the stock to be really flavourful from the beef.
  • When the meat is almost tender enough to eat, stir in the potatoes and cook until fork tender.
  • While the meat is cooking, you can start making the curry. Ina wok or large frying pan, heat the oil over a medium-high heat. When it begins to shimmer, add the onion and peanuts. Fry for about 3 minutes, then add the curry paste. Stir well to combine with the oil and onions.
  • Now add the coconut milk, sugar and tamarind paste, followed by the beef, potatoes, about 250ml (1 cup) of the cooking liquid and the fish sauce. Simmer for about 10 minutes to thicken.
  • Taste and adjust the seasoning, adding salt to taste. Garnish with a few leaves of holy basil and serve.

JODIE WHITTAKER'S MASSAMAN CURRY



Jodie Whittaker's massaman curry image

Inspired by her teenage travels to Thailand, Jodie's rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don't use for another day. Job done!

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Beef     Curry     Potato     Sweet potato     Lunch & dinner recipes

Time 2h45m

Yield 6

Number Of Ingredients 40

1 handful of unsalted peanuts, (30g)
500 g beef chuck
1 x 400 ml tin of reduced-fat coconut milk
1 white onion
1 white potato, (250g)
1 sweet potato, (250g)
1 tablespoon fish sauce, plus extra to serve
2 teaspoons palm sugar
450 g jasmine rice
vegetable oil
PASTE
6 sun-dried chillies
1 tablespoon coriander seeds
5 cloves
1 tablespoon fennel seeds
1 tablespoon white peppercorns
100 ml coconut cream
1 kaffir lime
5 cm piece of galangal
4 sticks of lemongrass
20 cloves of garlic
5 pieces of coriander root, or ½ a bunch of fresh coriander stalks (15g)
10 small shallots
½ tablespoon shrimp paste
SALAD
200 g Thai string beans, (yard-long beans)
300 g bok choi
2 carrots
1 cucumber
200 g beansprouts
½ a bunch of fresh Thai basil, (15g)
½ a bunch of fresh mint, (15g)
DRESSING
1 clove of garlic
2 cm piece of galangal
1 fresh bird's-eye chilli
2 limes
2 tablespoon fish sauce
2 tablespoons rice wine vinegar
1 teaspoon palm sugar

Steps:

  • To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
  • Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste - put some welly into it!
  • Peel the lime zest, then finely chop the rind and pound with the chillies.
  • Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
  • Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
  • Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
  • To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
  • Roughly chop the meat into 4cm chunks.
  • Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
  • Tip in the beef, peanuts and coconut milk, and bring to the boil.
  • Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
  • Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
  • For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked - you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
  • For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
  • Cook the rice according to the packet instructions.
  • Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
  • Scatter the crispy shallots over the rice and serve with the curry and salad.

Nutrition Facts : Calories 809 calories, Fat 34.3 g fat, SaturatedFat 15.2 g saturated fat, Protein 32.4 g protein, Carbohydrate 99.4 g carbohydrate, Sugar 15.6 g sugar, Sodium 1.7 g salt, Fiber 6.6 g fibre

MASSAMAN BEEF CURRY



Massaman Beef Curry image

A savory authentic Massaman beef curry Thai recipe that is very similar to something you would see in a restaurant. Hearty and multi-layered, this dish is great winter fare. Serve with hot steamed rice.

Provided by SUZIRECTANGLE

Categories     World Cuisine Recipes     Asian     Thai

Time 50m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
1 tablespoon Massaman curry paste
½ pound beef chuck, cut into 1-inch cubes
1 cup coconut milk
1 potato, cubed
1 onion, quartered
2 tablespoons fish sauce
2 tablespoons lemon juice
4 dried chili peppers, crushed
2 kaffir lime leaves
1 teaspoon brown sugar
½ cup roasted peanuts

Steps:

  • Heat oil in a wok over high heat. Stir in curry paste and heat until bubbling. Add beef and coconut milk; cook and stir until beef is browned, 7 to 10 minutes. Stir in potato, onion, fish sauce, lemon juice, chili peppers, lime leaves, and brown sugar. Cook for 5 minutes, reduce heat, and simmer until beef is tender, 20 to 30 minutes. Sprinkle peanuts on top.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 17.6 g, Cholesterol 17.2 mg, Fat 24.3 g, Fiber 3.8 g, Protein 10.8 g, SaturatedFat 10.4 g, Sodium 534.3 mg, Sugar 3.4 g

MASSAMAN BEEF CURRY FROM TYPHOON



MASSAMAN BEEF CURRY FROM TYPHOON image

Categories     Beef     Potato     Carrot

Number Of Ingredients 14

1 19oz can coconut milk
2 pounds beef chuck roast cubed
2 cups water
3-4 T Massaman curry paste
6-7 T Thai fish sauce
5 T tamarind juice concentrate
1/4 - 1/2 pound grated or chopped palm sugar or to taste
1 c sliced carrot
1 c cubed potato
1 c diced onion
peanuts
bay leaves
fried shallots optional
jasmine rice

Steps:

  • Carefully spoon the top coconut cream 1 cup and set aside. In med pot stir together remaining milk the thin part, beef cubes and water. Simmer till tender, 1 1/2 hours. In pan add the reserved milk and add the curry paste to dissolve, then the tamarind juice and palm sugar. Simmer to blend flavors. Add rest of the veggies and simmer till tender and serve over jasmine rice.

THAI BEEF MASSAMAN CURRY



Thai Beef Massaman Curry image

This recipe is from Brigitte Hafner. When I made it I found I had to add quite a bit of water in the last 15 minutes to stop it getting too dry, just keep an eye on it and stir frequently. I used rump steak as that was all I had, but I marinaded it for 24 hours in a tenderising marinade and it was absolutely amazing. I made this in a nonstick wok so you may like to use more oil if you don't have one of these. Also, I used pre-cooked potatoes to make it a little faster and just reheated them in the curry (but they would taste nicer cooked in).

Provided by Chickee

Categories     Curries

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

600 g beef (brisket, gravy beef, or shank)
cooking spray
1 large onion, sliced
salt
400 g coconut milk, settled- don't shake
6 tablespoons massaman curry paste (bought or made)
500 ml water
2 cinnamon sticks
2 bay leaves
3 waxy potatoes, peeled and diced in 2-3cm cubes
1 -2 tablespoon fish sauce
1 tablespoon grated palm sugar
1 tablespoon tamarind paste or 1 tablespoon lemon juice
2 tablespoons roasted peanuts, crushed
3 sprigs coriander, chopped

Steps:

  • Trim meat of excess fat and sinew and cut into 2-3cm cubes.
  • Heat the oil in a heavy-based pot and fry the onion until brown.
  • Add the meat, season and continue to brown all over.
  • From top of the coconut milk tin, scoop out the thick cream and add to the pot.
  • Add curry paste, lower the heat and cook gently for about 5 minutes.
  • Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
  • Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
  • Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
  • Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
  • ---TIP---.
  • Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.

Nutrition Facts : Calories 648.1, Fat 49.7, SaturatedFat 29.4, Cholesterol 32.7, Sodium 452.6, Carbohydrate 45.8, Fiber 8, Sugar 7.8, Protein 11.5

MASSAMAN CURRY



Massaman Curry image

While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman curry paste is chock-full of fragrant spices, from coriander and cumin to cardamom and cinnamon, and gives the beef-and-potato stew a rich flavor base.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h15m

Yield Serves 6 to 8; Makes 12 cups

Number Of Ingredients 16

2 tablespoons safflower oil
3 pounds whole chuck roast, cut crosswise into 2-inch-thick steaks
Kosher salt and freshly ground pepper
5 yellow onions (1 onion halved and sliced, and 4 onions cut into 1-inch-thick wedges)
1/4 cup Massaman curry paste, such as Maesri
2 cans (13.5 ounces each) coconut milk, such as Thai Kitchen
3 tablespoons fish sauce, such as Red Boat
1 tablespoon tamarind concentrate, mixed with 3 tablespoons water
2 tablespoons brown sugar
2 bay leaves
1 cinnamon stick
5 cardamom pods, lightly crushed
1/4 cup roasted peanuts, chopped, plus more for serving
5 medium Yukon Gold potatoes, cut into 1-inch pieces
Cooked jasmine rice and mixed fresh herbs, such as basil, cilantro, and mint, for serving
Thai Cucumber Relish, for serving

Steps:

  • Heat oil in a large, heavy pot over medium-high. Season beef with salt and pepper. Working in batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
  • Remove fat from pot and wipe out any blackened bits. Reduce heat to medium, then stir in sliced onion and curry paste, scraping up browned bits from bottom of pot. Cook, stirring occasionally, until onion is softened, 5 minutes. Slowly stir in 1 can coconut milk and 1/2 cup water.
  • Cut beef into 1-inch chunks; return to pot along with any juices. Bring to a simmer, then reduce heat to low and cook, partially covered, 1 hour.
  • Remove lid and stir in fish sauce, tamarind mixture, brown sugar, bay leaves, cinnamon, cardamom, peanuts, potatoes, and remaining onion wedges and 1 can coconut milk. Season with salt and pepper. Return to a simmer and continue to cook, partially covered, until meat and potatoes are tender, about 1 hour more. Check seasoning and add more salt or fish sauce if desired. Serve, with rice, herbs, and cucumber relish.

BEEF MASSAMAN CURRY



Beef massaman curry image

Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven

Provided by Sarah Cook

Categories     Dinner, Main course

Time 2h25m

Number Of Ingredients 13

85g unsalted peanuts
400ml can coconut milk
4 tbsp massaman curry paste (we used Bart)
600g stewing beef steak, cut into large chunks
450g waxy potatoes, cut into 2.5cm chunks
1 onion, cut into thin wedges
4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
1 cinnamon stick
1 tbsp tamarind paste
1 tbsp palm or soft light brown sugar
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve
jasmine rice, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
  • Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
  • Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
  • Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

Nutrition Facts : Calories 734 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.87 milligram of sodium

MASSAMAN BEEF CURRY



Massaman Beef Curry image

This delicious curry is the perfect winter warmer - the potatoes within the curry makes it a meal in itself. Add cubed butternut squash and green beans to make it go a little further.

Provided by thaitaste

Time 1h45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a large pan and add the shallots, cook until soft but not coloured.
  • Remove from the pan, add a little more oil and cook the beef until lightly coloured (you may need to cook the beef in a few batches). Remove the cooked beef from the pan.
  • Add 1 tbsp of the coconut milk to the pan and add the curry paste. Stir and cook for 3 minutes until all the aromas are released.
  • Return the beef and shallots, stirring to coat the meat with the paste.
  • Add the remaining coconut milk, cardamom, cinnamon, tamarind paste, water and palm sugar to the pan. Bring to a gentle simmer then cover and cook for 1½ hours.
  • Add the potatoes and peanuts and cook for a further 30 minutes or until the meat and potatoes are tender.
  • Serve sprinkled with the remaining peanuts, a wedge of lime and a generous sprinkling of baby herbs.

Tips:

  • Use high-quality beef: Chuck roast or brisket are good choices for this curry, as they have a lot of flavor and will become tender when cooked slowly.
  • Don't be afraid to use a variety of vegetables: The more vegetables you add, the more flavorful and nutritious your curry will be. Some good options include potatoes, carrots, onions, bell peppers, and eggplant.
  • Use a good quality curry paste: The curry paste is what gives this dish its distinctive flavor, so it's important to use a good quality one. Look for a paste that is made with fresh ingredients and has a deep, rich flavor.
  • Simmer the curry for at least 30 minutes: This will allow the flavors to meld and the beef to become tender.
  • Serve the curry with rice or naan bread: This will help to soak up the delicious sauce.

Conclusion:

Massaman beef curry is a delicious and flavorful dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new curry recipe, give this one a try.

Related Topics