Description
Beef Massaman Curry is a rich and flavorful Thai dish featuring tender beef simmered in a creamy coconut milk curry infused with warm spices, tamarind, and palm sugar. This hearty curry combines the earthiness of potatoes and carrots with the unique aroma of cinnamon and cardamom, garnished with fresh cilantro and served over jasmine rice for a satisfying meal experience.
Ingredients
Scale
Beef and Curry Base
- 1 lb (450g) beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons Massaman curry paste
- 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)
Vegetables and Spices
- 2 potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 1/4 cup roasted peanuts (optional)
- 1 cinnamon stick
- 3-4 cardamom pods
- 2 bay leaves
Finishing Touches
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (for serving)
Instructions
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and sear them until browned on all sides. This helps to develop flavor and lock in juices. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics and Curry Paste: In the same pot, add the remaining tablespoon of vegetable oil. Add the sliced onion and cook until it softens and becomes translucent, about 5 minutes. Stir in the minced garlic and Massaman curry paste, cooking for another 1-2 minutes until fragrant to release the curry’s intense flavors.
- Simmer the Curry Base: Return the browned beef to the pot. Pour in the coconut milk and beef broth, then add fish sauce, tamarind paste, and palm sugar. Stir the mixture to combine all ingredients. Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1 to 1.5 hours, allowing the beef to become tender and the flavors to meld.
- Add Vegetables and Spices: Add the peeled and chopped potatoes and carrots to the pot along with the cinnamon stick, cardamom pods, and bay leaves. If using, stir in the roasted peanuts for added texture and flavor. Continue simmering for another 20-30 minutes until the vegetables are soft and cooked through.
- Finish and Serve: Remove the cinnamon stick, cardamom pods, and bay leaves from the curry. Stir in 1 tablespoon of fresh lime juice to balance the flavors with acidity. Garnish with chopped fresh cilantro. Serve the Massaman curry hot over steamed jasmine rice for a delicious meal.
Notes
- For a vegetarian version, replace beef with firm tofu and use vegetable broth instead of beef broth.
- Adjust the level of tamarind paste and palm sugar according to your taste to achieve the perfect balance of sour and sweet.
- Massaman curry paste can be found in Asian grocery stores or made from scratch for a more authentic flavor.
- Slow simmering is key to tender beef and rich flavors; avoid rushing the cooking time.
