Authentic Beef Massaman Curry
A rich, relatively mild Thai curry featuring tender slow-cooked beef, potatoes, and peanuts in a fragrant coconut milk sauce.
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Ingredients
- 1 1/2 lbs Beef chuck steak, cut into 1-inch cubes
- 4 tbsp Massaman curry paste
- 28 oz Coconut milk, full fat
- 2 large Waxy potatoes, peeled and cubed
- 1 medium Yellow onion, wedged
- 1/2 cup Roasted peanuts
- 3 tbsp Fish sauce
- 2 tbsp Palm sugar
- 2 tbsp Tamarind paste
- 1 piece Cinnamon stick
- 2 whole Star anise(optional)
- 4 whole Cardamom pods, bruised(optional)
Instructions
- 1
In a large heavy-bottomed pot, simmer half of the coconut milk over medium heat until the oil begins to separate from the cream.
- 2
Add the Massaman curry paste to the coconut cream and fry for 3-5 minutes until highly fragrant.
- 3
Add the beef cubes to the pot and stir to coat in the paste, searing the edges slightly.
- 4
Pour in the remaining coconut milk and add the cinnamon stick, star anise, and cardamom pods.
- 5
Reduce heat to low, cover, and simmer for 90 minutes or until the beef is starting to get tender.
- 6
Add the potatoes, onions, and peanuts to the pot and continue to simmer for another 20-25 minutes.
- 7
Stir in the fish sauce, palm sugar, and tamarind paste, adjusting the balance of salty, sweet, and sour to your preference.
- 8
Remove the whole spices and serve hot with jasmine rice.
Nutrition per Serving
640
Calories
38g
Protein
28g
Carbs
42g
Fat
4g
Fiber
12g
Sugar
980mg
Sodium
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