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–+ servings

Thai Beef Massaman Curry

Susie Thompson
The Flavor Profile Rich, slightly sweet, gently spiced, and mildly hot. It is the mildest of the Thai curries by tradition approachable for people who find green or red curry too intense, but deeply complex for anyone paying close attention.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Curry
Cuisine Thai
Servings 4 servings
Calories 610 kcal

Ingredients
  

  • 1 lb beef chuck cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 4 tablespoons Massaman curry paste available at Asian grocery stores
  • 1 can 14 oz coconut milk
  • 1 cup beef broth
  • 2 medium potatoes peeled and cut into 1-inch cubes
  • 1 large onion sliced
  • 1/2 cup roasted peanuts
  • 2 tablespoons fish sauce
  • 2 tablespoons tamarind paste
  • 2 tablespoons palm sugar or brown sugar
  • 1 cinnamon stick
  • 3 cardamom pods
  • 1 star anise
  • 1 bay leaf

Instructions
 

Brown the Beef:

  • Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.

Cook the Curry Paste:

  • In the same pot, reduce the heat to medium and add the Massaman curry paste. Stir-fry for about 1 minute until it becomes aromatic.

Simmer the Curry:

  • Slowly stir in half of the coconut milk, scraping up any bits stuck to the pot. Add the beef back into the pot along with the beef broth, remaining coconut milk, potatoes, onions, peanuts, fish sauce, tamarind paste, palm sugar, cinnamon stick, cardamom pods, star anise, and bay leaf.
  • Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 1.5 to 2 hours, or until the beef is tender.

Adjust Seasonings:

  • Taste the curry and adjust the seasoning with more fish sauce or sugar if needed. The curry should have a balanced flavor of salty, sweet, and tangy.

Serve:

  • Discard the cinnamon stick, star anise, cardamom pods, and bay leaf. Serve the curry hot over steamed rice, garnished with fresh cilantro and lime wedges on the side.

Notes

  • Take time to simmer the ingredients for the best flavor in your Massaman Curry.
  • Allow the spices to fully infuse the beef and potatoes, resulting in a more flavorful and tender dish.
  • Additionally, consider making your curry a day in advance; like many stewed dishes, Massaman Curry often tastes even better the next day after the flavors have had more time to meld together.

Nutrition

Serving: 1.5cupsCalories: 610kcalCarbohydrates: 38gProtein: 27gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 10gCholesterol: 75mgSodium: 890mgFiber: 6gSugar: 14g
Keyword Massaman Curry
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