Step-by-Step Guide to Make Favorite Wagyu Beef Massaman Curry

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Recipe of Homemade Wagyu Beef Massaman Curry. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Wagyu Beef Massaman Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wagyu Beef Massaman Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Wagyu Beef Massaman Curry is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Wagyu Beef Massaman Curry estimated approx 2 hours, 30 minutes.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Wagyu Beef Massaman Curry using 33 ingredients and 6 steps. Here is how you can achieve that.

Our massaman curry is made with braised Wagyu beef, Fresno chiles, potatoes, onions, coconut milk, spices, lemongrass, fresh ginger, shrimp paste, fish sauce, lime, and cilantro. Served with jasmine rice, this delicious Thai curry is flavorful and filling! Try this delicious recipe for lunch or dinner!

Ingredients and spices that need to be Prepare to make Wagyu Beef Massaman Curry:

1. 1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast (cut into 1 inch cubes)
2. 3 TBSP Corn Starch
3. 2 TSP Kosher Salt
4. 1/2 TSP Black Pepper
5. 4 TBSP Grapeseed Oil
6. 2 CUP Beef Stock
7. 2 CAN Coconut Milk (full fat)
8. 1 LB Baby Yellow Potatoes (cut in half)
9. Massaman Curry Paste
10. 4 Fresno Chiles (seeded and diced)
11. 1 Large Red Onion (diced)
12. 1 TBSP Cumin
13. 1 TBSP Coriander
14. 1/2 TSP Cinnamon
15. 1/2 TSP Black Pepper
16. 4-5 Garlic Cloves (minced)
17. 3 STALK Lemongrass (remove/discard outer leaves and dice the inner soft pieces)
18. 1 TBSP Fresh Ginger (minced)
19. 2 TSP Shrimp Paste
20. 1/4 CUP Fish Sauce
21. 1 BUNCH Cilantro (leaves and stems minced)
22. 1 TSP Kosher Salt
23. 1 TBSP Palm Sugar
24. 2 Limes (zested and juiced)
25. 1/4 CUP Water
26. Jasmine Rice
27. 3 CUP Water
28. 2 TSP Kosher Salt
29. 1 1/2 CUP Jasmine Rice
30. Garnish
31. 2 Fresno Chiles (seeded and sliced)
32. 2 Limes (cut into wedges)
33. 1 CUP Cilantro Leaves

Instructions to make Wagyu Beef Massaman Curry

1. PREPARING THE MASSAMAN CURRY PASTE
   
   Place all the curry paste ingredients (seeded and diced Fresno chiles, diced onion, cumin, coriander, cinnamon, black pepper, minced garlic, diced lemongrass, minced ginger, shrimp paste, fish sauce, minced cilantro, kosher salt, palm sugar, lime juice, lime zest, and water) together in the bowl of a food processor.
   
   Process until a smooth paste forms.
   
   Set aside.
2. PREPARING THE WAGYU BEEF
   
   Heat a large Dutch oven over medium-high heat.
   
   Add in the grapeseed oil.
   
   Make sure your Wagyu bottom round roast has been cut into 1 inch cubes.
   
   In a large bowl, mix together the corn starch, kosher salt, black pepper, and Wagyu beef cubes.
   
   Once the oil is heated in the Dutch oven, add in the Wagyu beef.
   
   Let the beef cubes cook/brown for 4 minutes on one side.
   
   Once browned, turn the Wagyu beef cubes over, and brown the other side for 4 minutes.
3. Once the beef cubes are crispy and browned, add in the Massaman curry paste.
   
   Lower the heat to medium, and stir to coat the Wagyu beef cubes.
   
   Cook over medium heat for 10 minutes, while stirring occasionally.
   
   Add in the beef stock, and bring to a boil.
   
   Scrape the bottom of the pan with a wooden spoon to get up anything stuck to the bottom.
   
   Once you reach a boil, lower the heat to low. Cover the Dutch oven with a lid.
   
   Simmer on low for 90 minutes.
4. PREPARING THE POTATOES
   
   After the Wagyu beef cubes, curry paste, and beef stock have been braising for 90 minutes in the Dutch oven, add in the halved potatoes and coconut milk.
   
   Cover, and let everything simmer for 30 minutes longer.
5. PREPARING THE RICE
   
   In a medium saucepan, heat the water and kosher salt over medium-high heat.
   
   When the water comes to a boil, stir in the jasmine rice.
   
   Once the water comes back to a boil, reduce the heat to low.
   
   Cover the saucepan with a lid.
   
   Cook for 20 minutes on low heat or until the water has evaporated.
   
   Fluff the rice with a fork. Reserve.
6. FINAL STEPS
   
   Season the Wagyu beef massaman curry to taste with kosher salt, lime juice, and palm sugar.
   
   Serve the dish with jasmine rice, and garnish with cilantro leaves, sliced Fresno chiles, and lime wedges.
   
   Enjoy!

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