Name: Beef Massaman Curry Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Thai
Ingredients: 2 pounds beef chuck cut into 1 1/2-inch cubes; 1 large onion sliced; 2 medium potatoes peeled and cubed; 2 medium carrots sliced; 3 cloves garlic minced; 1 tablespoon fresh ginger grated; 3 tablespoons massaman curry paste; 2 tablespoons brown sugar; 2 tablespoons tamarind paste; 2 tablespoons fish sauce; 1 tablespoon lime juice; 2 bay leaves; 1 cinnamon stick; 3 cardamom pods; 1/2 cup roasted peanuts; 3 tablespoons vegetable oil; 2 cups coconut milk; 1 cup beef broth; Fresh cilantro for garnish; Steamed jasmine rice for serving

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If you’re craving a bowl of comfort that’s equal parts rich, fragrant, and deeply satisfying, you’re in the right place. Beef Massaman Curry is a Thai classic that wraps tender beef in a luscious coconut sauce, layered with warm spices, peanuts, and just the right touch of sweetness and tang. This dish brings together the best of both worlds: the soul-soothing qualities of a slow-simmered stew and the vibrant flavors of Thai cuisine. Whether you’re feeding a crowd or savoring leftovers the next day, Beef Massaman Curry never fails to impress.

Beef Massaman Curry Recipe - Recipe Image

Ingredients You’ll Need

The magic of Beef Massaman Curry lies in its harmonious blend of everyday pantry staples and Thai essentials. Each ingredient plays a crucial role in building the dish’s unforgettable flavor and hearty texture—don’t be tempted to skip or substitute too much if you’re after that authentic taste!

Beef chuck: Well-marbled for melt-in-your-mouth tenderness after slow cooking.
Vegetable oil: Helps sauté the aromatics and beef to golden perfection.
Onion: Adds sweetness and depth to the curry base.
Garlic: Essential for a warm, savory aroma.
Fresh ginger: Lends a subtle heat and signature zing.
Massaman curry paste: The heart of this curry, packed with spices and aromatics.
Coconut milk: Brings creamy richness and balances the spices beautifully.
Beef broth: Deepens the overall umami and keeps the curry saucy.
Fish sauce: Adds savory, salty complexity—don’t worry, it doesn’t taste fishy!
Brown sugar: Rounds out the flavors with a gentle sweetness.
Tamarind paste: Infuses a mellow tang that makes the curry pop.
Potatoes: Soak up the sauce and add comforting texture.
Carrots: Offer a pop of color and subtle sweetness.
Roasted peanuts: Bring crunch and a nutty undertone—don’t skip them!
Bay leaves: Impart a gentle herbal aroma as the curry simmers.
Cinnamon stick: Adds warmth and a touch of sweetness to the broth.
Cardamom pods: Give the curry its signature exotic perfume.
Lime juice: Brightens the finished dish with a fresh citrus finish.
Fresh cilantro: For a vibrant, herbal garnish right before serving.
Steamed jasmine rice: The perfect fluffy base for soaking up the curry.

How to Make Beef Massaman Curry

Step 1: Sauté the Aromatics

Begin by heating the vegetable oil in a large, heavy-bottomed pot over medium heat. Toss in the sliced onions and let them soften for about five minutes, stirring occasionally. As soon as they turn translucent and fragrant, add the garlic and fresh ginger. Stir everything together until your kitchen smells absolutely irresistible. This aromatic foundation will infuse your Beef Massaman Curry with irresistible depth from the very first bite.

Step 2: Toast the Curry Paste

Next, it’s time to introduce the star of the show: massaman curry paste. Add it straight into the pot, stirring constantly for about a minute. This blooming process helps the spices release their essential oils, intensifying the aroma and flavor. Don’t rush this step—it’s key to unlocking the signature character of Beef Massaman Curry.

Step 3: Brown the Beef

Now, add the beef chuck cubes to the pot. Sear them on all sides until lightly browned but not fully cooked through. This quick browning locks in the juices and begins building those savory layers you’ll taste in every spoonful.

Step 4: Simmer with Coconut Milk and Spices

Pour in the coconut milk and beef broth, then stir in the fish sauce, brown sugar, tamarind paste, bay leaves, cinnamon stick, and cardamom pods. Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 1 1/2 hours. The beef will become meltingly tender, and the sauce will develop a deep, luxurious complexity that’s the hallmark of Beef Massaman Curry.

Step 5: Add Vegetables and Peanuts

After the beef is tender, add the cubed potatoes, sliced carrots, and roasted peanuts. Continue to cook uncovered for another 25 to 30 minutes, allowing the vegetables to soften and the curry to thicken. The potatoes soak up all that flavor, while the peanuts add delightful crunch and richness.

Step 6: Finish with Lime Juice and Serve

Right before serving, stir in the lime juice to brighten the entire dish. Ladle the hot curry over fluffy steamed jasmine rice and sprinkle generously with fresh cilantro. Your Beef Massaman Curry is now ready to wow anyone lucky enough to dig in!

How to Serve Beef Massaman Curry

Garnishes

Finish your Beef Massaman Curry with a flourish of fresh cilantro, a handful of extra roasted peanuts, or even a scattering of thinly sliced red chili for a little heat. A wedge of lime on the side lets everyone add an extra splash of brightness to their bowl.

Side Dishes

Steamed jasmine rice is the classic companion, soaking up every bit of the curry’s flavorful sauce. For a more elaborate Thai feast, serve it alongside a crisp cucumber salad or lightly steamed green beans for a pop of freshness and crunch.

Creative Ways to Present

Try serving Beef Massaman Curry family-style in a large, shallow bowl so everyone can help themselves, or plate it individually for a restaurant-worthy presentation. For a fun twist, ladle the curry over roasted sweet potatoes or spoon it into hollowed-out bread bowls for a cozy, hands-on meal.

Make Ahead and Storage

Storing Leftovers

Beef Massaman Curry actually gets better after a night in the fridge. Store leftovers in an airtight container for up to four days. The flavors meld together beautifully, making every reheated bowl even more delicious.

Freezing

If you want to make a big batch, this curry freezes like a dream! Just portion it into freezer-safe containers (leave a little space for expansion) and freeze for up to three months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, simply warm the curry gently on the stovetop over low heat, stirring occasionally until hot. If the sauce has thickened too much, add a splash of water or coconut milk to revive its original silky texture. You can also microwave single portions, stirring halfway through for even heating.

FAQs

What cut of beef works best for Beef Massaman Curry?

Beef chuck is ideal because its marbling keeps the meat tender and juicy during the long simmer. You can also use brisket or short ribs for similar results—just avoid lean cuts, which may dry out.

Can I substitute the beef with another protein?

Absolutely! Lamb or chicken both work well in this recipe. Just remember to adjust the simmering time: chicken will cook much faster, needing only about 45 minutes to become tender.

Is Beef Massaman Curry very spicy?

Massaman curry paste is milder than many other Thai curries, so the heat level is gentle and approachable. If you prefer spicier food, add a chopped chili or a pinch of chili flakes to taste.

What if I can’t find tamarind paste?

If tamarind paste isn’t available, you can use a mix of lime juice and a little brown sugar as a substitute. The flavor won’t be exactly the same, but you’ll still get that lovely tangy note.

Can I make Beef Massaman Curry in advance?

Yes! In fact, the flavors deepen and improve after resting overnight in the fridge. It’s a fantastic make-ahead dish for busy weeks or entertaining guests.

Final Thoughts

If you’re ready to fill your home with the mouthwatering aroma of spices and simmering beef, this Beef Massaman Curry is the dish to try. Set aside a cozy afternoon and treat yourself—you’ll be rewarded with a meal that’s as comforting as it is unforgettable. Give it a go, and let this classic Thai curry become a new favorite at your table!

Beef Massaman Curry Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Beef Massaman Curry is a rich and flavorful Thai dish featuring tender beef simmered in a creamy coconut milk-based curry infused with aromatic spices like cinnamon, cardamom, and tamarind. This hearty stew combines potatoes, carrots, and roasted peanuts for a perfect balance of textures and tastes, served best with steamed jasmine rice.

Ingredients

Scale

Meat and Vegetables

2 pounds beef chuck cut into 1 1/2-inch cubes
1 large onion sliced
2 medium potatoes peeled and cubed
2 medium carrots sliced

Spices and Flavorings

3 cloves garlic minced
1 tablespoon fresh ginger grated
3 tablespoons massaman curry paste
2 tablespoons brown sugar
2 tablespoons tamarind paste
2 tablespoons fish sauce
1 tablespoon lime juice
2 bay leaves
1 cinnamon stick
3 cardamom pods
1/2 cup roasted peanuts

Liquids and Oils

3 tablespoons vegetable oil
2 cups coconut milk
1 cup beef broth

Garnish and Serving

Fresh cilantro for garnish
Steamed jasmine rice for serving

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Instructions

Sauté the Aromatics: Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the sliced onions and cook for about 5 minutes until softened and translucent.
Add Garlic, Ginger, and Curry Paste: Stir in the minced garlic, grated ginger, and massaman curry paste. Cook for 1 minute until fragrant, allowing the spices to bloom in the oil.
Sear the Beef: Add the beef cubes to the pot and sear them on all sides until lightly browned, which helps to lock in the flavor and develop depth.
Add Liquids and Spices: Pour in the coconut milk and beef broth. Stir in fish sauce, brown sugar, tamarind paste, bay leaves, cinnamon stick, and cardamom pods to build the curry base.
Simmer the Curry: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 1/2 hours, or until the beef becomes tender and infused with the curry flavors.
Add Vegetables and Peanuts: Add the cubed potatoes, sliced carrots, and roasted peanuts to the pot. Cook uncovered for 25 to 30 minutes until the vegetables are tender and the curry thickens to a rich consistency.
Finish with Lime Juice and Garnish: Stir in lime juice to brighten the dish. Garnish with fresh cilantro before serving.
Serve: Serve the hot beef massaman curry with steamed jasmine rice to soak up the delicious sauce.