Massaman Curry with Beef

Name: Massaman Curry with Beef
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 800g Chuck Beef, cut into 3 cm cubes; 75g Massaman Curry Paste; 600ml Full-Fat Coconut Milk; 250ml Water; 600g Potatoes, peeled and cut into large chunks; 2 Onions, cut into wedges; 50g Unsalted Roasted Peanuts; 1 1/2 tbsp Tamarind Paste; 3 tbsp Fish Sauce; 2 tbsp Palm Sugar, shaved or packed; 1 Cinnamon Stick; 4 Green Cardamom Pods, lightly crushed; 2 Bay Leaves, Thai bay leaves if available; 2 Star Anises; 1 tbsp Neutral Oil; 300g Jasmine Rice, uncooked

This rich and fragrant Massaman curry combines tender cubes of beef with warming spices, creamy coconut milk, and soft potatoes for a deeply savory, slightly sweet curry that feels like a hug on a plate. Toasted peanuts and a balance of tamarind, fish sauce, and palm sugar lift the flavors into a perfect sweet-sour-savory harmony. Serve over steaming jasmine rice for a comforting, restaurant-quality meal at home.

This rich and fragrant Massaman curry combines tender cubes of beef with warming spices, creamy coconut milk, and soft potatoes fo... Show more

Traditional Thai Recipe

Health Grade

B · Healthy

Rating

4.4

Time

2 hrs

Price

5,73 €

Calories

1636 kcal

meal prep

one pot

high protein

low sugar

Method

Prep the curry

Cut the Chuck Beef into 3 cm cubes if it isn’t already. Peel the Potatoes and cut them into large chunks, then cut the Onion into wedges. Lightly crush the Green Cardamom Pods with the flat side of a knife so they open up in the curry.

Sear the beef

Heat the Neutral Oil in a large heavy pot over medium-high until it shimmers. Add the beef in a single layer and sear, turning the pieces so they brown on several sides, until you get a deep brown crust. Work in batches if needed, then leave the browned beef in the pot.

Build the base

Stir the Massaman Curry Paste into the hot fat and cook for 1 minute until it smells fragrant and a little nutty. Pour in the Full-Fat Coconut Milk and Water, then add the Cinnamon Stick, the crushed cardamom pods, Bay Leaves, and Star Anise. Scrape up any browned bits from the bottom of the pot and bring everything to a gentle simmer.

Simmer the curry

Let the curry bubble gently, partially covered, for 60 minutes, stirring now and then so the coconut milk doesn’t catch on the bottom. Add the potatoes and onions, then keep simmering for another 25 minutes until the beef is tender and the potatoes are cooked through. While the curry finishes, rinse the Jasmine Rice in a sieve until the water runs mostly clear, then cook it according to the package directions so it’s ready to serve alongside the curry.

Finish and serve

Stir in the Unsalted Roasted Peanuts, Tamarind Paste, Fish Sauce, and Palm Sugar. Let the curry sit at a gentle simmer for 5 minutes more, just until the sauce turns glossy and the sweet-sour-salty balance tastes round and rich. Remove the cinnamon stick, bay leaves, star anise, and any cardamom pods you can find, then spoon the curry over the rice and serve hot.