Massaman Curry with Shitake and Purple Potatoes
Description: This southern Thai curry is perfect for a big batch, serving 8-10 people. It's rich, flavorful, and perfect for enjoying all week!
Ingredients
Main Ingredients:
- 2 kg beef shoulder, cubed
- 1 jar B-Spicy Red Curry Paste
- 200 g dried shiitake mushrooms, soaked and thoroughly cleaned
- 4 medium purple sweet potatoes, cubed
- 2 yellow onions, cubed
- 750 ml coconut milk
Spices and Seasonings:
- 2 cinnamon sticks
- 3 star anise
- 10 green cardamom pods, lightly smashed
- 10 kaffir lime leaves
- 3 kaffir lime fruits, halved
- 2 tbsp brown sugar
- 2-3 tbsp soy sauce (to taste)
- 3-4 tbsp Maison Orphée extra virgin olive oil
Directions
1. Marinate the Meat
- Toss the beef cubes with 2 tablespoons of soy sauce.
- Let the beef marinate at room temperature for 10-15 minutes.
2. Sear the Beef
- Heat 2-3 tablespoons of olive oil in a large pot or pan over medium-high heat.
- Sear the beef cubes on all sides until browned. Set aside.
3. Cook the Curry Paste and Spices
- In the same pot, add the remaining olive oil.
- Fry the B-Spicy Red Curry Paste until fragrant (2-3 minutes).
- Add the cinnamon sticks, star anise, cardamom pods, and onions. Stir and cook until the onions are soft and aromatic.
4. Combine and Simmer
- Return the seared beef to the pot.
- Gradually pour in the coconut milk, stirring to combine.
- Add the kaffir lime leaves, shiitake mushrooms, brown sugar, and remaining soy sauce.
5. Simmer the Curry
- Cover the pot and simmer on medium-low heat for 1-1.5 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
6. Add the Vegetables
- Add the purple sweet potatoes and halved kaffir lime fruits.
- Continue cooking until the sweet potatoes are tender (20-25 minutes).
7. Adjust Seasoning
- Taste the curry and adjust the seasoning with more soy sauce or sugar, if needed.
8. Rest for Best Flavor
- For the best flavor, let the curry cool and refrigerate overnight.
- Reheat gently the next day before serving.
Serving Suggestions
- Serve with steamed jasmine rice or warm roti for an authentic Thai experience.
Pro Tip: This curry tastes even better the next day as the flavors deepen over time.