A Massaman curry will always be one of my favourite dishes. Rich and creamy and ideal for a feast. My problem is that when I feel like a Massaman curry I often find myself unable to decide between Lamb Massaman, Chicken Massaman or this Beef Massaman. Sometimes my decision might be influenced by the time available to me because a Beef Massaman should never be made with a lean quick cooking cut of steak. Instead, it benefits greatly by being cooked with a far tougher cut of beef that will require long slow cooking in the sauce to the point where it is just about to fall apart.
A few years ago I was in the Thai border town of Nong Khai which faces the capital city of Laos, Vientiane, just across the Mekong River, it was in a tiny but very popular restaurant there where I first tasted this version of Crying Tiger sauce. I’ve encountered many different versions of this sauce over the years, some good, some not so good. In its simplest form this sauce is just a basic น้ำจิ้ม “Nahm Jim” or dipping sauce.The Lao owner & chef was kind enough to share her recipe with me, thicker and smokier than other sauces of this type I had come across before, it became one of my favourites, hope you like it! A word of caution, this is one hot sauce!