Beef massaman curry from Closet Cooking by Kevin Lynch

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Notes about this recipe

  • Eat Your Books

    Can substitute ginger for galangal, soy sauce for fish sauce, and brown sugar for palm sugar. See recipe for variation and slow cooker instructions.

  • chezlarios on October 10, 2023

    I used half the amount of beef, keeping the rest of the recipe the same, but found it was definitely too "soupy" - should have reduced the ratio of the other ingredients as well. Taste-wise it was excellent. Making the curry paste from scratch obviously took quite some time, I did that the day before to prepare. I made the curry itself in a pressure cooker, adding the potatoes and onions in with the beef at the beginning. Worked well! Served with basmati rice. -UPDATE: Made it again and used more beef (around 700g), but still too soupy. I think next time I'll reduce the broth from 2 cups to 1, and increase the amount of potatoes. -UPDATE 2: Finally got the ratio right. Equal parts potatoes and beef (700gr each), and only 1 cup of beef broth.

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