Description
Beef Massaman Curry is a rich and flavorful Thai dish that combines tender beef chuck slow-cooked in a creamy coconut milk base with the aromatic spices of Massaman curry paste. Enhanced with potatoes, carrots, peanuts, and a blend of fragrant spices like cinnamon and cardamom, this hearty curry is perfect served over jasmine rice for a comforting and 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)
Vegetables and Spices
- 2 potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 1/4 cup roasted peanuts (optional)
- 1 cinnamon stick
- 3-4 cardamom pods
- 2 bay leaves
Finishing Touches
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (for serving)
Instructions
- Sear Beef: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and sear until browned on all sides to develop flavor. Remove the beef from the pot and set it aside.
- Sauté Aromatics: In the same pot, add the remaining tablespoon of oil and sliced onions. Cook until the onions soften and become translucent. Stir in the minced garlic and Massaman curry paste, cooking for a few minutes until fragrant to release the spices’ aromas.
- Simmer Curry Base: Return the seared beef to the pot. Add the coconut milk, beef broth, fish sauce, tamarind paste, palm sugar, cinnamon stick, cardamom pods, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1 to 1.5 hours until the beef is tender and the flavors are well developed.
- Add Vegetables and Peanuts: Add the peeled and chopped potatoes, carrots, and roasted peanuts (if using) to the pot. Continue to simmer uncovered or partially covered for an additional 20-30 minutes, or until the vegetables are tender and cooked through.
- Finish Flavoring: Remove the cinnamon stick, cardamom pods, and bay leaves from the curry. Stir in the tablespoon of fresh lime juice to brighten the flavors.
- Serve: Ladle the Beef Massaman Curry over cooked jasmine rice. Garnish with chopped fresh cilantro for a fresh, herbal note before serving.
Notes
- For a vegetarian version, substitute beef with tofu or vegetables and use vegetable broth.
- Adjust the amount of Massaman curry paste depending on your spice preference.
- If tamarind paste is unavailable, lime juice is a suitable substitute but use slightly less to avoid overpowering acidity.
- Roasted peanuts add crunch and authenticity but can be omitted for a nut-free version.
- Leftovers can be refrigerated for up to 3 days and flavors often improve after sitting overnight.
