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Gaeng Massaman Neua (Massaman Beef Curry)

Beef 180 Grams
Ginger 1 Tablespoon
Potatoes 80 Grams

Curry Paste Ingredients
Salt ½ Teaspoon
White peppercorns 1 Teaspoon
Coriander seeds ½ Teaspoon
Cumin seeds ¼ Teaspoon
Ground nutmeg ¼ Teaspoon
Cardamom seeds 2
Dried big chillies 4
Lemongrass 1 Tablespoon
Galangal 1 Teaspoon
Kaffer lime rind 1 Teaspoon
Coriander roots 1 root
Garlic 3 Tablespoons
Shallot 2 Tablespoons
Shrimp paste 1 Teaspoon

Other Ingredients
Coconut cream 1 Cup
Coconut milk 1 Cup
Roasted peanuts 1 Tablespoon
Cardamom seeds 3
Bay leaves 2
Cinnamon 2 inches

Seasoning Mixture Ingredients
Fish sauce 1½ Tablespoons
Palm sugar 1½ Tablespoons
Tamarind juice 1½ Tablespoons


Marinate beef with ginger for 10-15 minutes.

Deep-fry potatoes until golden brown. Set aside.

Pound all curry paste ingredients until smooth.

Boil coconut cream and curry paste until fragrance and oily.

Add marinated beef and seasoning mixture ingredients.

Pour the coconut milk and add deep-fried potatoes, bay leaves, cardamom seeds. When curry get thicken , sprinkle roasted peanuts, bring to boil and leave from heat.