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Massaman Curry Recipe

Thai · Main course · 80 min total

A rich, mildly spicy Thai curry with tender beef, potatoes, and peanuts in a fragrant coconut-based sauce, slow-cooked for deep flavor.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 3 tablespoons Massaman curry paste
• 1 (14 oz) can coconut milk
• 1 cup beef broth
• 2 medium potatoes, peeled and cut into 1-inch chunks
• 1 medium onion, cut into wedges
• 1/2 cup roasted peanuts
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon tamarind paste
• 1 cinnamon stick
• 3 cardamom pods, lightly crushed
• 2 bay leaves
• 1 tablespoon vegetable oil

Instructions

1. Heat oil in a large pot over medium-high heat. Brown beef cubes in batches, about 3 minutes per side. Set aside.
2. Reduce heat to medium. Add curry paste and cook, stirring, for 1 minute until fragrant.
3. Add 1/2 cup of the thick coconut cream from the top of the can (or use a few tablespoons of the coconut milk) and stir for 2 minutes.
4. Add remaining coconut milk, beef broth, fish sauce, brown sugar, tamarind paste, cinnamon stick, cardamom pods, and bay leaves. Stir to combine.
5. Return beef to pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
6. Add potatoes and onion. Continue to simmer, covered, for 15-20 minutes until potatoes are tender.
7. Stir in peanuts. Simmer uncovered for 5 minutes. Remove cinnamon stick, cardamom pods, and bay leaves. Adjust seasoning with fish sauce or sugar if needed.
8. Serve over jasmine rice.

Tips

• Use a good quality Massaman curry paste for best flavor.
• For a vegetarian version, substitute beef with firm tofu and use vegetable broth.
• Leftovers can be refrigerated for up to 3 days; flavors deepen overnight.

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