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Thai Massaman Curry with Beef

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Thai Massaman curry with tender beef, potatoes, peanuts, and jasmine rice.
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Thai Massaman curry brings together coconut milk, warm spices, potatoes, and peanuts in a rich dish shaped by Thai and Persian culinary influences.

Slow simmering softens the beef and lets the curry paste, tamarind, and coconut milk develop a rounded sweet-savory flavor.

Keep the curry at a gentle simmer rather than a hard boil so the coconut milk stays smooth and the beef becomes tender.

Serving Suggestions

Serve with steamed jasmine rice, cucumber relish, lime wedges, and extra roasted peanuts.

A spoonful of beef and potato Massaman curry with peanuts beside jasmine rice.

Recipe Notes

The curry tastes even better the next day. Add a splash of stock when reheating if the sauce thickens too much.

Thai Massaman curry with tender beef, potatoes, peanuts, and jasmine rice.

Thai Massaman Curry with Beef

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Tender beef, potatoes, coconut milk, tamarind, and peanuts simmered in a fragrant Thai Massaman curry.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 780
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Curry
  • 2 tbsp neutral vegetable oil
  • 1/2 cup Massaman curry paste
  • 1 1/2 lb beef chuck cut into 1-inch cubes
  • 1 can full-fat coconut milk 13.5 oz can
  • 1 cup beef stock
  • 1 medium yellow onion cut into wedges
  • 2 medium potatoes peeled and chunked
  • 1 stick cinnamon
  • 2 leaves bay leaves
  • 2 tbsp fish sauce
  • 1 tbsp tamarind concentrate
  • 1 tbsp brown sugar packed
To Serve
  • 1/2 cup roasted peanuts roughly chopped
  • 2 cups uncooked jasmine rice
  • 1 large lime cut into wedges
  • 1/4 cup fresh cilantro

Equipment

  • Heavy Dutch oven
  • Chef’s knife
  • Wooden spoon
  • Measuring spoons

Method
 

Build the Curry:
  1. Warm the oil in a heavy Dutch oven over medium heat. Fry the curry paste for 1 to 2 minutes until fragrant.
  2. Add the beef and stir to coat. Pour in the coconut milk and stock, then add onion, potatoes, cinnamon, and bay leaves.
Simmer:
  1. Bring the curry just to a simmer, cover, and cook for 60 to 70 minutes, stirring occasionally, until the beef is tender and the potatoes are soft.
  2. Stir in fish sauce, tamarind, and brown sugar. Simmer uncovered for 5 minutes and adjust the balance to taste.
Serve:
  1. Cook the jasmine rice according to the package directions.
  2. Remove the cinnamon and bay leaves. Spoon the curry over rice and finish with peanuts, cilantro, and lime.

Nutrition

Calories: 780kcalCarbohydrates: 67gProtein: 42gFat: 39gSaturated Fat: 19gCholesterol: 100mgSodium: 1320mgFiber: 6gSugar: 9g

Notes

  • For a milder curry, use less paste and add it back gradually after the coconut milk is stirred in.
  • Beef chuck benefits from the full gentle simmering time; do not rush the tenderizing step.

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