Description
This rich and aromatic Beef Massaman Curry is a comforting Thai dish featuring tender beef chuck simmered in a flavorful blend of Massaman curry paste, coconut milk, and spices, with hearty potatoes and carrots. Enhanced with fragrant cinnamon, cardamom, and a hint of tamarind, it’s perfect served over fluffy jasmine rice for a satisfying meal.
Ingredients
Beef and Curry Base
- 1 lb (450g) beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons Massaman curry paste
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste (or lime juice)
- 2 tablespoons palm sugar (or brown sugar)
- 1 cinnamon stick
- 3-4 cardamom pods
- 2 bay leaves
Vegetables and Garnishes
- 2 potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 1/4 cup roasted peanuts (optional)
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (for serving)
Instructions
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear them until browned on all sides. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics and Curry Paste: In the same pot, add the remaining tablespoon of vegetable oil. Add the sliced onion and cook until softened and translucent. Stir in the minced garlic and Massaman curry paste, cooking for about 1-2 minutes until fragrant to release the curry’s aromas.
- Add Liquids and Simmer Beef: Return the seared beef to the pot. Pour in the coconut milk and beef broth. Add fish sauce, tamarind paste (or lime juice), palm sugar, cinnamon stick, cardamom pods, and bay leaves. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 1 to 1.5 hours until the beef becomes tender.
- Add Vegetables and Simmer Until Tender: Add the peeled and chunked potatoes and carrots along with roasted peanuts if using. Continue to simmer for another 20-30 minutes until the vegetables are cooked through and tender. Adjust seasoning with more fish sauce or sugar if desired.
- Finish and Serve: Remove the cinnamon stick, cardamom pods, and bay leaves. Stir in the lime juice for brightness. Garnish with chopped fresh cilantro and serve the curry hot over cooked jasmine rice.
Notes
- For a vegetarian version, replace beef with tofu or vegetables and use vegetable broth instead of beef broth and omit fish sauce.
- Adjust the level of tamarind or lime juice according to your preference for tanginess.
- Roasted peanuts add a nice crunch but are optional.
- Simmer gently to avoid curdling coconut milk.
- Leftovers taste even better the next day as flavors deepen.
