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Thai 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 milk sauce. This home-cook version simplifies the paste while keeping authentic flavors.

Ingredients

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

Instructions

1. Heat oil in a large pot over medium-high heat. Brown beef cubes in batches, about 3 minutes per batch. 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. Stir and cook for 2 minutes.
4. Add remaining coconut milk, beef broth, fish sauce, tamarind paste, and sugar. Stir to combine.
5. Return beef to pot. Add cinnamon stick, cardamom pods, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
6. Add potatoes and peanuts. Simmer uncovered for 15-20 minutes, until potatoes are tender and sauce thickens.
7. Remove cinnamon stick, cardamom pods, and bay leaf. Adjust seasoning with fish sauce or sugar if needed.
8. Serve over steamed jasmine rice.

Tips

• For extra richness, use full-fat coconut milk.
• Can substitute chicken or tofu for beef.
• Leftovers keep refrigerated for up to 3 days.
• Garnish with fresh cilantro and a squeeze of lime.

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