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
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.
Notes
- This curry can be made with lamb or chicken as alternatives to beef.
- For a creamier curry, add an extra 1/2 cup of coconut milk.
- Leftovers taste even better the next day as the flavors continue to develop.
- Use gluten-free fish sauce to make the dish gluten-free.
- Adjust the spice level by varying the amount of massaman curry paste.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 540
- Sugar: 12 g
- Sodium: 890 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg
