Description
This Beef Massaman Curry is a rich and flavorful Thai dish featuring tender beef chuck simmered in a fragrant Massaman curry sauce made with coconut milk, aromatic spices, and a perfect balance of sweet, sour, and savory flavors. Served with jasmine rice, it makes a hearty and comforting meal perfect for any occasion.
Ingredients
Scale
Beef and Meat
- 1 lb (450g) beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
Aromatics and Flavorings
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons Massaman curry paste
- 1 cinnamon stick
- 3-4 cardamom pods
- 2 bay leaves
Liquids and Sauces
- 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 tablespoon lime juice
Vegetables and Nuts
- 2 potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 1/4 cup roasted peanuts (optional)
Garnish & Serving
- Fresh cilantro, chopped (for garnish)
- 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 and set aside to retain the browned crust and seal in flavor.
- Sauté Aromatics: In the same pot, add the remaining tablespoon of vegetable oil. Add sliced onion and cook until softened and translucent. Stir in minced garlic and Massaman curry paste, cooking until fragrant, which builds the curry’s complex flavor base.
- Simmer the Curry: Return the browned beef to the pot. Pour in coconut milk, beef broth, fish sauce, tamarind paste, and palm sugar. Add cinnamon stick, cardamom pods, and bay leaves for aromatic depth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1.5 hours until the beef is tender and flavors meld.
- Add Vegetables and Finish Cooking: Add peeled and chunked potatoes, carrots, and roasted peanuts if using. Continue to simmer for another 20 to 30 minutes until the vegetables are tender but still holding their shape. Adjust seasoning with lime juice for brightness.
- Serve: Remove cinnamon stick, cardamom pods, and bay leaves before serving. Garnish with fresh chopped cilantro and serve hot over cooked jasmine rice for a balanced and satisfying meal.
Notes
- You can substitute tamarind paste with fresh lime juice for a slightly different tangy flavor.
- For a vegetarian version, replace beef with tofu or potatoes and use vegetable broth instead of beef broth.
- If you prefer a spicier curry, add extra Massaman curry paste or include fresh chilies.
- The curry tastes even better when allowed to rest overnight as flavors deepen.
