Thai Massaman Curry with Beef
Tender beef, potatoes, coconut milk, tamarind, and peanuts simmered in a fragrant Thai Massaman curry.
Equipment
- Heavy Dutch oven
- Chef's knife
- Wooden spoon
- Measuring spoons
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
Instructions
Build the Curry:
- Warm the oil in a heavy Dutch oven over medium heat. Fry the curry paste for 1 to 2 minutes until fragrant.
- Add the beef and stir to coat. Pour in the coconut milk and stock, then add onion, potatoes, cinnamon, and bay leaves.
Simmer:
- 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.
- Stir in fish sauce, tamarind, and brown sugar. Simmer uncovered for 5 minutes and adjust the balance to taste.
Serve:
- Cook the jasmine rice according to the package directions.
- Remove the cinnamon and bay leaves. Spoon the curry over rice and finish with peanuts, cilantro, and lime.
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.
Nutrition
Calories: 780kcalCarbohydrates: 67gProtein: 42gFat: 39gSaturated Fat: 19gCholesterol: 100mgSodium: 1320mgFiber: 6gSugar: 9g