Description
Beef Massaman Curry is a rich and aromatic Thai dish combining tender beef chunks simmered in a creamy coconut milk base with Massaman curry paste, potatoes, carrots, and fragrant spices. This comforting curry is subtly sweet, savory, and perfect served over jasmine rice.
Ingredients
Scale
Meat
- 1 lb (450g) beef chuck, cut into 1-inch cubes
Vegetables & Aromatics
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
Liquids & Pastes
- 2 tablespoons vegetable oil
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste (or lime juice)
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon lime juice
Spices & Extras
- 2 tablespoons Massaman curry paste
- 1/4 cup roasted peanuts (optional)
- 1 cinnamon stick
- 3-4 cardamom pods
- 2 bay leaves
- Fresh cilantro, chopped (for garnish)
Serving
- Cooked jasmine rice (for serving)
Instructions
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef from the pot and set aside.
- Sauté Aromatics and Curry Paste: In the same pot, add the remaining 1 tablespoon vegetable oil and sliced onions. Cook until the onions are softened and translucent. Stir in the minced garlic and Massaman curry paste, cooking until fragrant, about 1-2 minutes.
- Add Liquid Ingredients and Simmer: Return the seared beef to the pot. Pour in the coconut milk, beef broth, fish sauce, tamarind paste, and palm sugar. Stir to combine, bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 1 to 1.5 hours until the beef is tender.
- Add Vegetables and Peanuts: Add the peeled and chunked potatoes, carrots, roasted peanuts (if using), cinnamon stick, cardamom pods, and bay leaves to the pot. Continue to simmer uncovered or partially covered for another 20-30 minutes until the vegetables are tender and the curry is thickened to your liking.
- Finish and Serve: Stir in the tablespoon of lime juice to brighten the flavors. Remove the cinnamon stick, cardamom pods, and bay leaves before serving. Garnish with fresh chopped cilantro and serve hot over cooked jasmine rice.
Notes
- You can substitute tamarind paste with lime juice if tamarind is unavailable but adjust acidity to taste.
- Roasted peanuts add texture and nuttiness but can be omitted for a nut-free option.
- For a richer flavor, use full-fat coconut milk and a good quality Massaman curry paste.
- Beef chuck is ideal for slow simmering as it becomes tender and flavorful; avoid lean cuts.
- This curry can be prepared a day in advance as flavors improve with time and can be refrigerated or frozen for future meals.
