Beef Massaman curry (slow cooker recipe): Difference between revisions

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|title=Thai Beef Massaman curry (slow cooker recipe)
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|keywords=#wok #coconutmilk #grated #thai #vegetablestock #beefstock #nampla #slowcooker #newpotatoes #coriander #juice
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|description=Beef Massaman curry (Thai: แกงมัสมั่น, is a rich, relatively mild Thai curry that is an interpretation of a Persian dish
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[[Beef Massaman curry]] ([[Thai]]: &#3649;&#3585;&#3591;&#3617;&#3633;&#3626;&#3617;&#3633;&#3656;&#3609;, RTGS: [[Kaeng matsaman|kaeng matsaman]], IPA: [k&#603;&#720;&#331; mát.sa.màn]) is a rich, relatively mild Thai [[Curry|curry]] that is an interpretation of a Persian dish.
 
Massaman or matsaman is not a native [[Thai]] word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish "[[Mussulman curry]]"; Mussulman being an archaic form of the word Muslim.
 
{{recipesummary
{{recipesummary
|ImageComment =  
|TotalCalories = 6047
|PortionCalories = 1511
|DatePublished=2nd November 2014
|Author=Chef
|ImageComment = Served with brown rice and green beans - not coriander so parsley will have to do!
|Servings = 4
|Servings = 4
|Difficulty = 2
|Difficulty = 2
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|PrepTime =  15 minutes
|PrepTime =  15 minutes
|CookTime =  8 hours
|CookTime =  8 hours
|Image = [[Image:Beef Massaman curry slow cooker recipe recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Beef Massaman curry slow cooker recipe recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Almost like a vindaloo</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>


[[Massaman curry]] ([[Thai]]: &#3649;&#3585;&#3591;&#3617;&#3633;&#3626;&#3617;&#3633;&#3656;&#3609;, RTGS: [[Kaeng matsaman|kaeng matsaman]], IPA: [k&#603;&#720;&#331; mát.sa.màn]) is a rich, relatively mild Thai [[Curry|curry]] that is an interpretation of a Persian dish.
<span class="reviewDesc">..without the heat.</span>


Massaman or matsaman is not a native [[Thai]] word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish "Mussulman [[Curry|curry]]"; Mussulman being an archaic form of the word Muslim.
<span class="reviewAuthor"> [[User:TheJudge|The&nbsp;Judge]] </span></span>
===Ingredients===
</tr></td>
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{{RecipeIngredients
{{RecipeIngredients
| 500g/1lb 2oz [[New Potatoes|new potatoes]]
| 500g/1lb 2oz [[New Potatoes|new potatoes]]
| 1 tablespoon [[Ghee|ghee]] or [[Vegetable oil|vegetable oil]]
| 1 tablespoon [[Ghee|ghee]] or [[Vegetable oil|vegetable oil]]
| 800g (1lb 12oz) [[Beef|beef]] shin, cut into bite-sized pieces
| 800g (1lb 12oz) beef shin, cut into bite-sized pieces
| 3 tablespoons [[Massaman curry|massaman curry]] paste
| 3 tablespoons [[Massaman curry|massaman curry]] paste
| 5cm (2") fresh [[Root ginger|root ginger]], peeled and [[Grated|grated]]
| 5cm (2") fresh [[Root ginger|root ginger]], peeled and [[Grated|grated]]
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| 1 teaspoon [[Jaggery|jaggery]] or [[Brown sugar|brown sugar]]
| 1 teaspoon [[Jaggery|jaggery]] or [[Brown sugar|brown sugar]]
| [[Grated]] [[Zest|zest]] and [[Juice|juice]] of 1 [[Lime|lime]]
| [[Grated]] [[Zest|zest]] and [[Juice|juice]] of 1 [[Lime|lime]]
| 1 [[Lime|lime]], [[Zest|zest]] and [[Juice|juice]]
| [[Grated]] [[Zest|zest]] and [[Juice|juice]] of 1 [[lemon]]
| 1 tablespoon [[Nam pla|nam pla]] ([[Fish sauce|fish sauce]])
| 1 tablespoon [[Nam pla|nam pla]] ([[Fish sauce|fish sauce]])
| 150 ml [[Beef stock]] or [[vegetable stock]] as needed
}}
}}
'''garnish'''
'''garnish'''
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| Add the [[Coconut milk|coconut milk]] to the [[Wok|wok]] and bring to the [[Boil|boil]]
| Add the [[Coconut milk|coconut milk]] to the [[Wok|wok]] and bring to the [[Boil|boil]]
| Reduce the heat, mix in the [[Sugar|sugar]], [[Lime zest|lime zest]] and [[Nam pla|nam pla]] and pour this mixture over the [[Meat|meat]] and [[Potatoes|potatoes]]
| Reduce the heat, mix in the [[Sugar|sugar]], [[Lime zest|lime zest]] and [[Nam pla|nam pla]] and pour this mixture over the [[Meat|meat]] and [[Potatoes|potatoes]]
| Add enough [[beef stock]] or [[vegetable stock]] to cover the meat and potatoes, rinsing out the [[coconut milk]] can with it first.
| Stir well, pop the lid on and slow cook on low for 8 hours
| Stir well, pop the lid on and slow cook on low for 8 hours
| After 8 hours, ladle off and excess [[Fat|fat]]
| After 8 hours, ladle off any excess [[Fat|fat]] and serve
}}
}}
===Serving suggestions===
===Serving suggestions===
Garnish with [[Lime wedges|lime wedges]], chopped [[Peanuts|peanuts]] and [[Coriander leaves|coriander leaves]].  Serve with [[Plain boiled rice|plain boiled rice]].
Garnish with [[Lime wedges|lime wedges]], chopped [[Peanuts|peanuts]] and [[Coriander leaves|coriander leaves]].  Serve with [[Plain boiled rice|plain boiled rice]].
===Variations===
'''Turn it fruity:''' I chopped up a few [[pineapple]] rings, left over from making [[Chicken satay]] and added at the start of the cooking stage and also a little pineapple juice together with a handful of raisins.  Finally I added a chopped up [[banana]] but only at the very end of the cooking process, just long enough for them to warm up.  This is probably not authentic, but it's nice to have a sweet curry now and then!
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[[Category:Pan fried]]
[[Category:Pan fried]]
[[Category:Slow cooked]]
[[Category:Slow cooked]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/wok|#wok]] [[Special:Search/coconutmilk|#coconutmilk]] [[Special:Search/grated|#grated]] [[Special:Search/thai|#thai]] [[Special:Search/vegetablestock|#vegetablestock]] [[Special:Search/beefstock|#beefstock]] [[Special:Search/nampla|#nampla]] [[Special:Search/slowcooker|#slowcooker]] [[Special:Search/newpotatoes|#newpotatoes]] [[Special:Search/coriander|#coriander]] [[Special:Search/juice|#juice]]
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Latest revision as of 17:25, 14 April 2024

Beef Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, IPA: [kɛːŋ mát.sa.màn]) is a rich, relatively mild Thai curry that is an interpretation of a Persian dish.

Massaman or matsaman is not a native Thai word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish "Mussulman curry"; Mussulman being an archaic form of the word Muslim.


Beef Massaman curry (slow cooker recipe)
Electus
Served with brown rice and green beans - not coriander so parsley will have to do!
Servings:4
Calories per serving:1511
Ready in:8 hours, 15 minutes
Prep. time:15 minutes
Cook time:8 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:2nd November 2014

Best recipe review

Almost like a vindaloo

4/5

..without the heat.

The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

garnish

Method

  1. Halve the new potatoes and pop them in the slow cooker
  2. Heat a wok or frying pan, add the ghee or oil and brown the meat in small batches
  3. Add the meat to the slow cooker as each batch is browned
  4. Next add the massaman paste, ginger and coriander stalks to the wok and stir-fry for a few minutes
  5. Add the coconut milk to the wok and bring to the boil
  6. Reduce the heat, mix in the sugar, lime zest and nam pla and pour this mixture over the meat and potatoes
  7. Add enough beef stock or vegetable stock to cover the meat and potatoes, rinsing out the coconut milk can with it first.
  8. Stir well, pop the lid on and slow cook on low for 8 hours
  9. After 8 hours, ladle off any excess fat and serve

Serving suggestions

Garnish with lime wedges, chopped peanuts and coriander leaves. Serve with plain boiled rice.

Variations

Turn it fruity: I chopped up a few pineapple rings, left over from making Chicken satay and added at the start of the cooking stage and also a little pineapple juice together with a handful of raisins. Finally I added a chopped up banana but only at the very end of the cooking process, just long enough for them to warm up. This is probably not authentic, but it's nice to have a sweet curry now and then!

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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