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Massaman Beef Curry

A rich, mild, and deeply aromatic Thai curry featuring tender slow-braised beef chuck, waxy potatoes, and roasted peanuts in a complex coconut-tamarind sauce infused with warm spices like cinnamon and cardamom.

Prep 20 min Cook 2h Total 2h 30m Level Intermediate

Serves 4

Ingredients

Meat & Liquids

1.5 lbs Beef chuck roast — Cut into 1.5-inch chunks
2 tablespoons Coconut oil — Or vegetable oil
13.5 ounces Full-fat coconut milk — 1 standard can, do not shake (to separate cream)
1 cup Beef broth or water — Low sodium if using broth

Aromatics & Seasonings

4 tablespoons Massaman curry paste — Store-bought or homemade
1 piece Cinnamon stick — About 2 inches long
4 pods Green cardamom pods — Lightly crushed
2 whole Star anise
2 leaves Bay leaves
2 tablespoons Tamarind concentrate — Adjust to taste for sourness
2 tablespoons Palm sugar — Finely chopped, or use brown sugar
2 tablespoons Fish sauce — Adjust to taste

Vegetables & Add-ins

1 lb Yukon Gold potatoes — Peeled and cut into 1.5-inch chunks
1 medium Yellow onion — Cut into thick wedges
0.33 cup Unsalted roasted peanuts — Whole or roughly chopped

Instructions

Heat 1 tablespoon of coconut oil in a Dutch oven over medium-high heat. Add the beef chunks in a single layer (work in batches if necessary) and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
~10 min
Do not crowd the pan, otherwise the beef will steam instead of browning.
Open the can of coconut milk without shaking. Spoon out about 1/2 cup of the thick coconut cream from the top and add it to the pot over medium heat. Cook until the cream begins to separate and the oil surfaces, about 3-5 minutes.
~5 min
If your coconut milk doesn't separate, just add another tablespoon of oil.
Add the Massaman curry paste to the separated coconut cream. Stir and fry continuously until highly fragrant and the oil turns a deep red/brown hue, about 2-3 minutes.
~3 min
Blooming the curry paste in fat is crucial for developing the deep, complex flavor of Thai curries.
Return the seared beef to the pot. Add the remaining coconut milk, beef broth (or water), cinnamon stick, crushed cardamom pods, star anise, and bay leaves. Stir well to combine.
~2 min
Bring the liquid to a gentle simmer. Cover the pot, reduce the heat to low, and let it braise gently for 1 hour to 1 hour 15 minutes, stirring occasionally, until the beef is starting to become tender.
~75 min
Ensure the liquid is barely bubbling to keep the meat tender.
Add the potato chunks, onion wedges, roasted peanuts, tamarind concentrate, palm sugar, and fish sauce. Stir gently.
~5 min
Cover and continue to simmer for another 20-30 minutes, or until both the potatoes and beef are completely fork-tender.
~25 min
Check the potatoes with a fork; they should offer no resistance but retain their shape.
Taste the curry and adjust the seasoning. Massaman curry should be a harmonious balance of sweet, salty, and slightly sour. Add more palm sugar, fish sauce, or tamarind as needed. Remove the cinnamon stick, star anise, and bay leaves before serving.
~5 min
Fish sauce adds saltiness, palm sugar adds sweetness, and tamarind adds tang.

Nutrition

680

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

950

Sodium (mg)

115

Cholesterol (mg)

Equipment

Dutch oven or heavy-bottomed pot
Chef's knife
Cutting board
Measuring cups and spoons
Wooden spoon

Tips & Storage

Serve hot with steamed Jasmine rice or roti bread to soak up the rich sauce.
Waxy potatoes like Yukon Gold or red potatoes are preferred over Russets because they hold their shape during the long simmer.
Massaman curry often tastes even better the next day as the flavors continue to meld in the fridge.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if the sauce has thickened too much.