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Massaman Beef Curry

A comforting and flavorful Thai curry featuring tender beef, creamy coconut milk, and aromatic spices that create a delightful culinary experience.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lb beef chuck, cut into 2-inch cubes Look for well-marbled meat for tenderness.
  • 2.5 cups coconut milk Canned, preferably full fat for richness.
  • 1 batch semi homemade massaman curry paste Check my blog for an easy recipe.
  • 2 to 3 tablespoons fish sauce Always use a quality brand.
  • 3 tablespoons palm sugar, chopped Brown sugar can be used as a substitute.
  • 2 to 3 tablespoons tamarind paste Adds a wonderful tang.
  • 11 oz russet or Yukon Gold potatoes, cut into 1.5-inch chunks Perfect for soaking up those flavors.
  • 0.5 large onion, cut into 0.5-inch strips Sweetness from the onions rounds out the dish.
  • 0.25 cup roasted peanuts For that lovely added crunch.
  • to taste Jasmine rice for serving To soak up all that sauce!

Method
 

Preparation
  1. Allow the beef to sit at room temperature for about 30 minutes before cooking.
  2. Grind all whole spices into a powder using a spice grinder or mortar and pestle.
  3. Mix together curry paste, ground spices, and fermented shrimp paste (if using).
  4. Optional: Sear the beef in a skillet until well browned.
  5. Deglaze the skillet using ½ cup of water to collect the browned bits.
Cooking
  1. In a pot, add 0.5 cup of coconut milk and bring to a boil.
  2. Stir in the curry paste and let the mixture thicken.
  3. Add remaining coconut milk, beef, pan juices, fish sauce, palm sugar, and tamarind, then bring to a gentle simmer.
  4. Pressure cook on high for 30 minutes with the valve set to sealing.
  5. Allow natural release for 10 minutes, then quick release.
  6. Add potatoes, onions, and peanuts, and simmer until potatoes are done (about 15-20 minutes).
  7. Adjust seasoning as needed before serving with jasmine rice.

Notes

Leftover Massaman Beef Curry can be stored in an airtight container in the fridge for up to 3 days. The dish improves in flavor when made ahead; prepare a day in advance and reheat gently before serving.