Monday, June 27, 2011

Beef Massuman (Gaeng Massuman Neua)

Thai Translation – Gaeng = Curry, Matsuman = Muslim ,  Neua = Beef 

This curry originates from Southern Thailand and is influenced by Indian curries. It is distinct from other Thai curries as it has an earthy, heavily aromatic and spiced curry paste which is different to the usual fiery and fresh red and green curries. It is most commonly cooked with beef which again is different to the usual Thai curries. The paste can be found in supermarkets but it is a lot more flavoursome when made from scratch.

Cooking time – 25 minutes
Preparation time – 5 minutes

Serves 4

2 Tbsp Massuman curry paste
1 Tbsp vegetable oil
300g beef steak
2 medium potatoes
400mL can coconut milk
2 tsp fish sauce


  1. Slice the potato and steak into bite sized pieces, removing any excess fat from the meat.
  2. Heat a medium sized saucepan and add the oil. Fry the curry paste for a few minutes to release the flavours and oils in the spices.
  3. When the curry paste has changed colour, add a tablespoon of coconut milk to the saucepan, stir well to combine. Add the remaining coconut and bring to the boil.
  4. Add the beef steak and potatoes to the saucepan and stir well to coat the with the curry. Bring to the boil, stirring well to ensure that all ingredients are combined well. 
  5. Reduce the heat so that the curry is on a low simmer and cook for 20 minutes or until the meat is tender.
  6. Turn off the heat and add fish sauce. Serve with steamed rice.

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