Description
Massaman Beef Curry is a rich and flavorful Thai dish with tender beef slow-cooked in a creamy coconut milk sauce, infused with warm spices, and balanced with a touch of sweetness. This comforting curry is perfect served over steamed rice or with warm naan bread.
Ingredients
For the Curry
- 2 lbs beef chuck or brisket, cut into bite-sized cubes
- 2 tbsp vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 3 tbsp Massaman curry paste
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp tamarind paste (or 2 tsp lime juice)
- 2 tbsp brown sugar
- 2 cinnamon sticks
- 3 cardamom pods
- 2 bay leaves
- 2 medium potatoes, peeled and cubed
- 1 large carrot, sliced
- 1/4 cup roasted peanuts
- 1 red chili, sliced (optional, for heat)
For Serving
- Steamed jasmine rice
- Fresh cilantro, chopped
- Lime wedges
Instructions
Sear the Beef
Heat 1 tbsp oil in a large pot over medium-high heat.
Add beef cubes and sear until browned on all sides. Remove and set aside.
Cook the Aromatics
Add the remaining oil to the pot.
Sauté onion until soft, then add garlic and ginger. Cook for 1 minute.
Stir in the Massaman curry paste and cook for another minute until fragrant.
Simmer the Curry
Return the beef to the pot.
Pour in coconut milk and beef broth, then add fish sauce, soy sauce, tamarind paste, and brown sugar.
Drop in cinnamon sticks, cardamom pods, and bay leaves. Stir well.
Cook Low and Slow
Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
Add Vegetables
Add potatoes, carrots, and peanuts.
Continue cooking for another 20-30 minutes until the vegetables are soft.
Final Touches
Remove cinnamon sticks, cardamom pods, and bay leaves.
Taste and adjust seasoning (more fish sauce for saltiness, sugar for sweetness, or lime juice for tang).
Serve
Ladle curry over jasmine rice, garnish with fresh cilantro, and serve with lime wedges on the side