Pailin “Pai” Chongchitnant, host of Hot Thai Kitchen, brings her home-country cuisine to your dinner table. Pai is devoted to teaching AUTHENTIC Thai cooking using REAL ingredients like BEEF! Adapted from her original Massaman Meatloaf recipe, this is a super-moist and flavourful meatloaf that is a unique twist on the family classic.
- 1 large thin-skinned potato, scrubbed & diced
- A pinch of salt
- 1/2 cup + 2 tbsp coconut milk
- 3 tbsp store-bought massaman curry paste or Semi-homemade version (recipe in notes)
- 1 cup chopped onion, about half a large onion
- 1–1/4 lb (600 g) Lean Ground Beef
- ½ cup dry bread crumbs
- 1 egg, beaten
- 2 tbsp light brown sugar
- 1 ½ tbsp fish sauce
- 2 tbsp cooking tamarind or sub 1 tbsp worcestershire sauce
- Massaman Curry Sauce
- 1/3 cup coconut milk
- 2 tsp light brown sugar, packed
- 2 tsp cooking tamarind, or sub 1 tsp Worcestshire sauce
- ¼ cup minced roasted unsalted peanuts
- 1 to 3 tsp fish sauce
- Simmer diced potato with a pinch of salt added to the water, for approx. 4-5 minutes, until a fork can be inserted with no resistance; drain and rinse with cold water. Set aside.
- In a medium sauté pan, bring 1/2 cup coconut milk to a boil over medium high heat. Add curry paste and stir to mix well, then keep cooking until it’s very thick and pasty. Add onion and cook for a few minutes over medium heat until the onion is translucent. Remove half of the mixture from the pan; let cool slightly. Set pan with remaining onion mixture aside.
- In a large mixing bowl, add beef, bread crumbs, egg, the 2 tbsp coconut milk, brown sugar, fish sauce, tamarind, and cooled sautéed onion/curry paste mixture; combine well. Add diced potato and gently mix until evenly distributed, being careful not to mush the potatoes.
- Put the mixture tightly into an 8-1/2 x 4-1/2 inch (1.5 L) loaf pan. Bake at 350˚F for 50 to 60 minutes or until a digital instant read thermometer probe inserted in the middle of the meatloaf reads 160˚F (71˚C).
- Meanwhile, prepare Massaman Curry Sauce: Add 1/3 cup coconut milk to the reserved sautéed onion/curry mixture in the pan. Stir in brown sugar and tamarind. Bring to a boil, cook and stir until sauce is thick enough to top meatloaf without running off. Stir in peanuts and add fish sauce to taste.
- Top cooked meatloaf with Massaman Curry Sauce to serve.
Semi-Homemade Massaman Curry Paste: Combine 3 tbsp (50g) Thai red curry paste, 1 tsp EACH ground coriander seeds, cumin seeds, and cinnamon, ¼ tsp EACH ground cloves, and cardamom, and ⅛ tsp ground nutmeg.