Thai Beef Massaman Curry
Embark on a culinary journey with this authentic Thai Beef Massaman Curry, a luscious blend of tender beef, creamy coconut milk, and fragrant spices like cardamom, cinnamon, and bay leaves. Perfectly balanced with sweet notes of palm sugar, a tangy hint of tamarind paste, and the savory depth of fish sauce, this curry delivers rich, comforting flavors in every bite. Generous chunks of slow-cooked potatoes and roasted peanuts add delightful texture, making each spoonful irresistible. Paired with steamed jasmine rice and a squeeze of lime, this slow-simmered dish is a true showstopper that’s worth every second of its cooking time. Perfect for cozy dinners or impressing guests, this Massaman curry recipe is your ticket to an indulgent Thai-food experience right at home!
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Recipe Information
Ingredients
- 600 grams beef chuck, cut into 1.5-inch cubes
- 4 tablespoons Massaman curry paste
- 800 milliliters coconut milk
- 300 grams potatoes, peeled and cubed
- 1 medium onion, sliced
- 50 grams roasted peanuts
- 4 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 2 tablespoons palm sugar (or brown sugar)
- 2 tablespoons vegetable oil
- 250 milliliters water
- lime wedges (for serving)
- steamed jasmine rice (for serving)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the Massaman curry paste and cook for 2-3 minutes, stirring frequently, until fragrant.
Pour in half of the coconut milk and bring it to a gentle simmer. Stir constantly until the oil begins to separate and rise to the surface, about 5-7 minutes.
Add the beef cubes and coat them in the curry mixture. Cook for 4-5 minutes until the beef is lightly browned on the outside.
Add the remaining coconut milk, water, cardamom pods, cinnamon stick, and bay leaves. Stir well.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the curry simmer for 60 minutes, stirring occasionally to prevent sticking.
After 60 minutes, add the cubed potatoes and sliced onion to the pot. Continue to simmer for another 30-40 minutes, or until the beef and potatoes are tender.
Stir in the roasted peanuts, fish sauce, tamarind paste, and palm sugar. Adjust seasoning to taste, balancing the saltiness, sweetness, and tanginess.
Simmer for an additional 10 minutes to meld the flavors together.
Serve the Massaman curry hot with steamed jasmine rice and lime wedges on the side.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 26.7 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1187 mg | 25% | |
*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.
