Massaman Beef Curry
Tender beef simmered in a rich coconut curry with potatoes, warm spices, and peanuts. A cozy Thai classic perfect over jasmine rice.”
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 lb beef chuck (cut into 1.5-inch (4 cm) cubes)
- 2 cups low-sodium beef broth
- 2 bay leaves
- 2 lemongrass stalks
- ½ cup massaman curry paste
- ¼ cup vegetable oil
- 14 oz coconut milk (1 can)
- 1 cinnamon stick
- 1 star anise
- 1 tsp tamarind paste
- 1 tbsp fish sauce
- 1 tbsp white sugar
- 3 medium potatoes (peeled & cubed)
- steamed jasmine rice
- 3 tbsp roasted peanuts
- sliced red chili (optional)
- crispy shallots (optional)
Instructions
- 1
Combine beef, broth, bay leaves, and lemongrass in a pot. Bring to boil, then simmer 1.5–2 hrs until tender.
- 2
Remove beef and set aside. Reduce broth to about half, (roughly 10 minutes when boiling). Discard bay leaves and lemongrass.
- 3
Heat oil in a large pan, add curry paste, and cook 3 min until fragrant.
- 4
Stir in coconut milk, cinnamon, star anise, and reserved broth. Simmer 3 min.
- 5
Add tamarind paste, fish sauce, and sugar.
- 6
Add potatoes and simmer 8 min. Return beef and cook 2–3 min until sauce thickens.
- 7
Adjust flavor if needed, thin with water, and serve over rice with peanuts, chilli, and crispy shallots.