Massaman Curry is unique and comforting to eat due to all of the dried spices used mixed with a blend of assorted fresh herbs. I show you how to make Massaman Curry using the paste I made from scratch in another video (Part 1).

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💡 Tips
1. Becareful if using store bought Massaman Curry Paste. It will most likely be heavily salted and you may not need to use as much paste, as well as fish sauce for seasoning.
2. This recipe is centered around the Massaman Curry Paste I made from scratch. When making the paste from scratch, you get to control the saltiness.
3. Taste and adjust the flavors to your liking.
4. Chicken legs are a popular substitute if you don't eat beef.

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🌶️ INGREDIENTS

Massaman Curry Paste - I used all of the amount I made from scratch in the last video (about 2 cups. Be careful if using store bought because they tend to be salty. Adjust amount accordingly)
Water - 2 cups
Coconut Milk - 4 cups
Beef - 2 lbs or 900 g (use your favorite cut for stews. Make sure it has some fat)
Potato - 2 potatoes
Yellow Onion - 1/2 bulb
Roasted Peanuts - 4 tbsp
White Cardamom - 8 pods
Bay Leaf - 3 leaves
Palm Sugar - 3 tbsp (shaved, packed)
Fish Sauce - 5 to 6 tbsp (if you're using store bought curry paste, be mindful of saltiness, adjust amount)
Tamarind Concentrate - 2 tbsp

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#thaifood #curry #massaman