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Massaman Curry

Name: Massaman Curry
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 2 lbs beef chuck, cubed; 3 tbsp massaman curry paste; 2 cans (14 oz each) coconut milk; 2 tbsp vegetable oil; 2 potatoes, cubed; 1 onion, chunked; 1/3 cup roasted peanuts; 2 tbsp fish sauce; 2 tbsp brown sugar; 2 tbsp tamarind paste; 3 bay leaves; 1 cinnamon stick

Rich, mildly spiced coconut curry with tender beef, potatoes, and peanuts. Warming and aromatic, the gentlest Thai curry.

Prep 20 minsCook 60 minsServes 6

#Thai #Mains

The whole recipe in 60 seconds

Massaman Curry, in 5 ideas

Frying the curry paste in coconut cream blooms the spices and deepens the flavor
Low and slow is the way, rushing leaves the beef tough
Tamarind adds the signature tangy backbone, find it as paste in the Asian aisle
The curry tastes even better the next day as the flavors meld
Peanuts go in at the end so they stay crunchy

What you need

Ingredients

2 lbs beef chuck, cubed
3 tbsp massaman curry paste
2 cans (14 oz each) coconut milk
2 tbsp vegetable oil
2 potatoes, cubed
1 onion, chunked
1/3 cup roasted peanuts
2 tbsp fish sauce
2 tbsp brown sugar
2 tbsp tamarind paste
3 bay leaves
1 cinnamon stick

How to make it

Directions

Spoon the thick coconut cream from the top of the cans into a pot. Fry the curry paste in it 3 minutes until fragrant.
Add the beef and toss to coat. Pour in the remaining coconut milk, bay leaves, and cinnamon.
Simmer covered 45 minutes until the beef starts to tenderize.
Add the potatoes, onion, fish sauce, sugar, and tamarind. Simmer 20 minutes more until everything is tender.
Stir in the peanuts and serve over jasmine rice.

Money saver. Beef chuck is a budget cut that turns meltingly tender in this long simmer. Expensive cuts would be wasted here.