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Le Chaudron recipe
Curry massaman thaïlandais
Thai massaman beef curry
⏱ 60 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)beef shank, cubed
400 ml (1⅔ cups)full-fat coconut milk
400 ml (1⅔ cups)thick coconut cream
4 tbspmassaman curry paste
4potatoes, cubed
200 g (7 oz)roasted peanuts
2yellow onions, thinly sliced
2 tbspfish sauce
2 tbsppalm sugar
- 800 g (28 oz) beef shank, cubed
- 400 ml (1⅔ cups) full-fat coconut milk
- 400 ml (1⅔ cups) thick coconut cream
- 4 tbsp massaman curry paste
- 4 potatoes, cubed
- 200 g (7 oz) roasted peanuts
- 2 yellow onions, thinly sliced
- 2 tbsp fish sauce
- 2 tbsp palm sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the beef into 4 cm (1½ in) cubes.
- Fry the curry paste in the Dutch oven with a little of the coconut cream for 3 minutes.
- Add the beef and sliced onions and cook 10 minutes, stirring.
- Gradually stir in the coconut milk and the rest of the cream.
- Bring to a simmer and cook uncovered over low heat for 1 hr 30 min, stirring often.
- Add the potatoes and peanuts and cook 30 more minutes until tender.
- Season with fish sauce and palm sugar and balance to taste.
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