Description
A rich and aromatic Thai classic, Beef Massaman Curry combines tender beef chunks simmered in a creamy coconut milk base infused with Massaman curry paste, potatoes, carrots, and warm spices like cinnamon and cardamom. This comforting dish balances sweet, sour, and savory flavors, making it a perfect hearty meal served over jasmine rice.
Ingredients
Scale
Beef and Meat
- 1 lb (450g) beef chuck, cut into 1-inch cubes
Oils and Fats
- 2 tablespoons vegetable oil
Vegetables
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
Liquids and Sauces
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste (or lime juice)
- 1 tablespoon lime juice (for finishing)
Spices and Flavorings
- 2 tablespoons Massaman curry paste
- 2 tablespoons palm sugar (or brown sugar)
- 1 cinnamon stick
- 3-4 cardamom pods
- 2 bay leaves
Optional Garnish
- 1/4 cup roasted peanuts (optional)
- Fresh cilantro, chopped (for garnish)
Serving Suggestion
- Cooked jasmine rice (for serving)
Instructions
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes. Remove the beef and set aside to retain the juices and develop rich flavor.
- Sauté Aromatics: In the same pot, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and Massaman curry paste, cooking for another 1-2 minutes until fragrant, which helps release the flavors of the curry paste.
- Add Liquids and Spices: Return the seared beef to the pot. Pour in the coconut milk and beef broth. Add the fish sauce, tamarind paste, palm sugar, cinnamon stick, cardamom pods, and bay leaves. Stir to combine everything well.
- Simmer the Curry: Bring the pot to a boil, then reduce heat to low. Cover and let it simmer gently for 1 to 1.5 hours, or until the beef is tender and infused with the curry flavors.
- Add Vegetables: Add the peeled and chunked potatoes and carrots to the simmering curry. If using, stir in the roasted peanuts. Continue to simmer uncovered or partially covered for another 20-30 minutes until the vegetables are tender and the curry has thickened slightly.
- Finish and Serve: Remove the cinnamon stick, cardamom pods, and bay leaves. Stir in 1 tablespoon of fresh lime juice to brighten the flavors. Garnish with chopped fresh cilantro. Serve the Massaman curry hot over cooked jasmine rice for a complete meal.
Notes
- You can substitute tamarind paste with fresh lime juice, but tamarind provides a more authentic sour note.
- For a spicier curry, add some Thai dried chilies or chili flakes with the curry paste.
- Roasted peanuts add a nice texture, but you can omit them if you have nut allergies.
- Leftovers taste even better the next day as the flavors continue to meld.
- Using beef chuck or brisket works best as these cuts become tender during long simmering.
