Skip to content
Search

Currency

  • Belgium (EUR €)
  • Canada (CAD $)
  • France (EUR €)
  • Germany (EUR €)
  • Hong Kong SAR (HKD $)
  • Italy (EUR €)
  • Japan (JPY ¥)
  • Macao SAR (MOP P)
  • Malaysia (MYR RM)
  • Mexico (HKD $)
  • Netherlands (EUR €)
  • Philippines (PHP ₱)
  • Portugal (EUR €)
  • Singapore (SGD $)
  • South Korea (KRW ₩)
  • Spain (EUR €)
  • Switzerland (CHF CHF)
  • Taiwan (TWD $)
  • Thailand (THB ฿)
  • United Kingdom (GBP £)
  • United States (USD $)
  • Vietnam (VND ₫)

Language

  • English
  • 繁體中文
Login / account
  • Log in
  • Create an account
Regency
Search
Search
Login / account
  • Log in
  • Create an account
Search
  • What's New
  • Shop Ingredients
    • Dried Spices
    • Dried Herbs
    • Dry Fruits & Nuts
    • Grains and Seeds
    • Gluten-free flours
    • Peppercorns
    • Chillies
    • Signature Blends
    • All Blends
    • Herbal Teas
    • Starter Kits
    • Gift Sets
    • All our ingredients
  • Cuisine
    • All
    • American
    • Chinese
    • French
    • Indian
    • Italian
    • Mexican
    • Middle Eastern
    • South East Asian
  • Our story
  • Recipes
  • Wholesale

Currency

  • Belgium (EUR €)
  • Canada (CAD $)
  • France (EUR €)
  • Germany (EUR €)
  • Hong Kong SAR (HKD $)
  • Italy (EUR €)
  • Japan (JPY ¥)
  • Macao SAR (MOP P)
  • Malaysia (MYR RM)
  • Mexico (HKD $)
  • Netherlands (EUR €)
  • Philippines (PHP ₱)
  • Portugal (EUR €)
  • Singapore (SGD $)
  • South Korea (KRW ₩)
  • Spain (EUR €)
  • Switzerland (CHF CHF)
  • Taiwan (TWD $)
  • Thailand (THB ฿)
  • United Kingdom (GBP £)
  • United States (USD $)
  • Vietnam (VND ₫)

Language

  • English
  • 繁體中文
  • What's New
  • Shop Ingredients
    • Dried Spices
    • Dried Herbs
    • Dry Fruits & Nuts
    • Grains and Seeds
    • Gluten-free flours
    • Peppercorns
    • Chillies
    • Signature Blends
    • All Blends
    • Herbal Teas
    • Starter Kits
    • Gift Sets
    • All our ingredients
  • Cuisine
    • All
    • American
    • Chinese
    • French
    • Indian
    • Italian
    • Mexican
    • Middle Eastern
    • South East Asian
  • Our story
  • Recipes
  • Wholesale
  • More links
    Search
    Search
    Login / account
    • Log in
    • Create an account
    Search
    Close search
    1. Home
    2. Spice Trade
    3. Traditional Thai Massaman Curry with Beef (Recipe)

    Shop the story

    Shop the story

    Traditional Thai Massaman Curry with Beef (Recipe)

    March 18, 2016
    Traditional Thai Massaman Curry with Beef (Recipe)

    Traditional Thai Massaman Curry with Beef (Recipe)

     

    Recipe: Beef Massaman Curry

    Serves: 4

    Ingredients

    For the tamarind water
    60g tamarind paste
    150ml warm water

    For the curry paste
    10 dried kashmiri chillies, seeds removed, roughly chopped
    2 tbsp coriander seeds
    1 tbsp cumin seeds
    1 tsp green cardamom seeds (from about 20 green cardamom pods)
    16 cloves
    8cm cinnamon stick
    2 large pieces of blade mace
    1/2 tsp nutmeg powder
    10g of fresh coriander leaves
    3 tbsp vegetable oil
    200g shallots or onions, roughly chopped
    25g garlic cloves, peeled, roughly chopped
    25g fresh root ginger, roughly chopped
    2 lemongrass stalks, tough outer leaves removed, soft inner core chopped
    120ml coconut milk (or you can mix 20g of our coconut cream powder with 100ml of water)

    For the curry

    1.5kg blade or chuck steak, cut into 5cm/2in chunks
    600ml oz coconut milk (or you can mix 20g of our coconut cream powder with 100ml of water)
    6 green cardamom pods
    8cm cinnamon stick
    1 tsp pink himalayan salt
    300g potatoes
    8 shallots, peeled and halved
    3 tbsp soy sauce
    1 quantity tamarind water (above)
    1 tbsp palm sugar
    75g roasted peanuts
    1 handful fresh Thai sweet basil leaves (optional)

    Cooking method

    1. Gently mix the tamarind paste with warm water, keep aside.

    2. For the curry paste, heat a dry, heavy-based frying pan over a medium heat. 3. Add the kashmiri chillies and fry for 1-2 minutes, shaking the pan frequently to prevent the chillies from burning, until the chillies are lightly toasted. Transfer the chillies to a spice grinder or mortar.

    3. Return the pan to the heat and add the coriander, cumin, nutmeg, cardamom seeds, cloves, cinnamon and blade mace and fry for about 10-15 seconds, keep shaking the pan to prevent them from burning, and also to toast each one. Add to the spice grinder with the chillies.

    4. Grind all the spices together.

    5. Heat the oil in a frying pan, add the onion and garlic and fry slowly over a low heat, stirring occasionally, for 20 minutes. Add the spice mixture and fry for a further 1 minute.

    6. Blend the mixture along with all the other curry paste ingredients into a paste.

    7. Place the beef into a heavy-based pan with half of the coconut milk for the curry and an equal amount of water. Add the cardamom pods, cinnamon stick and pink salt to the pan for infusing, then bring to a simmer and partially cover the pan with a lid, leaving just a small gap for the steam to escape. Cook for two hours, stirring occasionally, until the beef is just tender.

    8. While the beef is cooking, peel the potatoes and cut into 2cm cubes.

    9. Discard the cardamom and cinnamon from the beef pan.

    10. Stir in the rest of the coconut milk, the potatoes, shallots, the curry paste, soy sauce, tamarind water and sugar and simmer gently, uncovered, for a further 25-30 minutes.

    11. Add in the toasted peanuts, and remove into a serving dish. Rip the basil leaves in half using your hands and sprinkle on top. Ready to serve!

     

    photo credit: Ghin Khao

    March 18, 2016
    Share
    • Share on Facebook
    • Share on Twitter
    • Pin it
    Previous
    Next

    Leave a comment

    Please note: comments must be approved before they are published.

    Logo
    Newsletter

    Sign up for the latest news, offers and styles

    Support

    • FAQs
    • Delivery Information
    • Terms & Conditions
    • Privacy Policy
    • Disclaimer
    • Contact Us

    Resources

    • Our story
    • Wholesale Supply
    • The Spice Trade blog
    • Recipes
    • Market Updates

    Follow Us

    • Instagram
    • Facebook

    Copyright © 2022, Regency Spices.
    Payment methods accepted
    • American Express
    • Apple Pay
    • Google Pay
    • Mastercard
    • PayPal
    • Visa