Mussamun Beef Curry
Rich, aromatic, and deeply comforting, Mussamun Beef Curry is a Thai classic that masterfully balances sweet, savory, and tangy flavors. Tender chunks of beef chuck are simmered to perfection in a luscious coconut milk base infused with Mussamun curry paste, fragrant spices like cinnamon and cardamom, and the creamy nuttiness of roasted peanuts. Hearty potatoes and sweet onion wedges make this dish a complete and satisfying meal, while palm sugar, tamarind paste, and fish sauce create a perfectly harmonious flavor profile. Ready in about two hours, this slow-cooked curry is ideal for a cozy dinner, served steaming hot with jasmine rice. Perfect for curry lovers seeking exotic Thai cuisine at home!
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Recipe Information
Ingredients
- 500 grams beef chuck, cut into 1.5-inch cubes
- 800 ml coconut milk
- 100 grams Mussamun curry paste
- 300 grams potatoes, peeled and cut into chunks
- 1 large onion, cut into wedges
- 50 grams roasted peanuts
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 250 ml water
- 2 tablespoons cooking oil
- 1 cinnamon stick
- 4 cardamom pods
- 2 bay leaves
Instructions
Heat the cooking oil in a large pot or heavy-bottomed pan over medium heat. Add the Mussamun curry paste and stir-fry for 2-3 minutes, or until fragrant.
Gradually add 200 ml of the coconut milk, stirring constantly, and cook for 3-5 minutes until the oil begins to separate and the sauce becomes fragrant.
Add the beef cubes and stir until they are well coated in the curry mixture. Cook for about 5 minutes, allowing the beef to brown slightly.
Pour in the remaining coconut milk and water. Add the cinnamon stick, cardamom pods, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes, stirring occasionally.
Add the potatoes, onion wedges, and roasted peanuts. Stir to combine and simmer for an additional 30 minutes, or until the beef is tender and the potatoes are cooked through.
Stir in the palm sugar, fish sauce, and tamarind paste. Taste the curry and adjust the seasoning as needed, balancing the sweetness, saltiness, and tanginess.
Once the curry has thickened slightly and the flavors have melded together, remove from heat. Discard the cinnamon stick, cardamom pods, and bay leaves.
Serve the Mussamun Beef Curry hot with steamed jasmine rice, garnished with additional roasted peanuts if desired.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 27.2 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
