Massaman Curry
A rich, mildly spiced Thai curry with tender braised beef, potatoes, and peanuts in a fragrant coconut milk sauce. Massaman is one of the world's great curries - warming, complex, and deeply satisfying.
Ingredients
- 2 lbs beef chuck roast, 1.5-inch cubes
- 3 tbsp massaman curry paste
- 2 cans full-fat coconut milk (13.5 oz)
- 1 cup beef broth
- 1 lb Yukon Gold potatoes, 1.5-inch chunks
- 1 yellow onion, cut into wedges
- 2 tbsp fish sauce
- 2 tbsp palm sugar or brown sugar
- 2 tbsp tamarind paste
- 1/4 cup roasted peanuts
- 2 tbsp fresh lime juice
- 1 tbsp vegetable oil
- 3 tbsp fresh cilantro, for garnish
Instructions
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1
Heat 1 tbsp vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season 2 lbs 1.5-inch cubes beef chuck roast generously with salt. Working in batches, sear the beef on all sides until deeply browned, about 2 minutes per side. Remove and set aside.
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2
Reduce heat to medium. Add 3 tbsp massaman curry paste to the pot and fry, stirring, for 1-2 minutes until fragrant.
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3
Pour in 2 cans full-fat coconut milk (13.5 oz) and 1 cup beef broth, scraping up any browned bits from the bottom. Return the beef to the pot. Bring to a simmer.
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4
Add 1 cut into wedges yellow onion and 1 lb 1.5-inch chunks Yukon Gold potatoes. Stir in 2 tbsp fish sauce, 2 tbsp palm sugar or brown sugar, and 2 tbsp tamarind paste.
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5
Cover and simmer on low heat for 45-55 minutes, stirring occasionally, until the beef is very tender and the potatoes are cooked through. Check the internal temperature of the beef - it should be at least 160°F for braised chuck.
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6
Stir in 1/4 cup roasted peanuts and 2 tbsp fresh lime juice. Taste and adjust seasoning - add more fish sauce for saltiness, sugar for sweetness, or tamarind for sourness.
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7
Serve over jasmine rice, garnished with 3 tbsp for garnish fresh cilantro.