Print

Massaman Curry with Beef

Massaman curry with beef - featured image
Print Recipe

A rich and creamy Thai classic Massaman curry with tender beef, warm spices, and a silky coconut milk sauce, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1.5 lbs beef chuck, cubed
  • 3 tbsp Massaman curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 medium potatoes, peeled and chopped
  • 1 large onion, sliced
  • 1/4 cup roasted unsalted peanuts
  • 1 tbsp tamarind paste
  • 1 tbsp palm sugar
  • 2 tbsp fish sauce
  • 1 tsp ground cinnamon
  • 3 cardamom pods, lightly crushed
  • 2 bay leaves
  • 2 tbsp vegetable oil
  • 1 cup beef broth or water
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Cube the beef into 1-inch pieces, peel and chop potatoes into bite-size chunks, and slice the onion thinly. Set aside roasted peanuts and measure out spices and liquids. (10 minutes)
  2. Toast cardamom pods and cinnamon stick in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove from heat and set aside. (3 minutes)
  3. Heat vegetable oil in a Dutch oven over medium heat. Add Massaman curry paste and stir constantly for 2-3 minutes until aromatic and slightly darkened. (3 minutes)
  4. Add cubed beef to the pot and stir to coat with curry paste. Brown the meat lightly on all sides, about 5 minutes. (5 minutes)
  5. Pour in coconut milk and beef broth or water. Stir gently to combine. Add toasted spices and bay leaves, then bring to a gentle simmer. (5 minutes)
  6. Cover partially and simmer for 30-35 minutes, stirring occasionally until beef starts to become tender and sauce thickens slightly. (30-35 minutes)
  7. Add potatoes and onions. Continue simmering uncovered for 15-20 minutes until potatoes are cooked through and beef is fork-tender. (15-20 minutes)
  8. Stir in tamarind paste, palm sugar, fish sauce, and roasted peanuts. Taste and adjust seasoning if needed. Simmer for 5 more minutes to marry flavors. (5 minutes)
  9. Remove bay leaves and cinnamon stick. Garnish with fresh cilantro and lime wedges. Serve hot with steamed jasmine rice or preferred side. (5 minutes)

Notes

Toast spices and peanuts fresh for best flavor. Cook curry paste slowly to unlock depth. Keep simmer gentle to prevent coconut milk from separating. Adjust seasoning gradually. Flavors improve after resting overnight. Leftovers store well refrigerated for 3 days or frozen for 2 months.

Nutrition

Keywords: Massaman curry, beef curry, Thai curry, creamy curry, coconut milk curry, easy dinner, slow-cooked beef, comfort food

Find it online: https://cooksybite.com/massaman-curry-with-beef-recipe-easy-homemade-rich-and-creamy-thai-classic/