Description
A rich and flavorful Thai Beef Massaman Curry simmered to tender perfection with fragrant spices, coconut milk, and hearty vegetables, served best with steamed jasmine rice.
Ingredients
Scale
Beef and Curry Base
- 1 lb (450g) beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons Massaman curry paste
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste (or lime juice)
- 2 tablespoons palm sugar (or brown sugar)
- 1 cinnamon stick
- 3-4 cardamom pods
- 2 bay leaves
Vegetables and Garnish
- 2 potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 1/4 cup roasted peanuts (optional)
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
Serving
- Cooked jasmine rice (for serving)
Instructions
- Brown the beef: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and sear until browned on all sides. Remove the beef from the pot and set aside to keep.
- Sauté aromatics: In the same pot, add the remaining tablespoon of vegetable oil and the sliced onion. Cook until the onions soften and become translucent. Stir in the minced garlic and Massaman curry paste, cooking until fragrant, approximately 1-2 minutes.
- Simmer the curry base: Return the browned beef to the pot. Add coconut milk, beef broth, fish sauce, tamarind paste, palm sugar, cinnamon stick, cardamom pods, and bay leaves. Bring the mixture to a boil, then reduce heat to a low simmer. Cover the pot and let it cook gently for 1 to 1.5 hours until the beef becomes tender and flavors meld.
- Add vegetables and finish simmering: Stir in the peeled and chopped potatoes, carrots, and roasted peanuts if using. Continue simmering uncovered or partially covered for an additional 20-30 minutes until the vegetables are tender and the curry has thickened slightly.
- Finalize and serve: Remove the cinnamon stick, cardamom pods, and bay leaves. Stir in the fresh lime juice to brighten the flavors. Garnish with chopped fresh cilantro and serve hot with cooked jasmine rice on the side.
Notes
- For a vegetarian version, substitute beef with tofu and use vegetable broth instead of beef broth.
- Adjust curry paste quantity to taste for milder or spicier curry.
- Using tamarind paste is recommended for authentic tang but lime juice is a good substitute.
- Peanuts add a nice crunch but are optional for those with allergies.
- Leftovers taste even better the next day as flavors continue to develop.
