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Massaman Beef Curry

Thai · Dinner · Easy

Massaman Beef Curry

Total
2 hr 55 min
Prep
20 min
Serves
6
Calories
710
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Tender beef and potatoes settle into a coconut sauce with cinnamon, tamarind and roasted peanuts. Jasmine rice catches the warmly spiced gravy.

A long, covered braise gives Massaman Beef Curry its tender meat and rounded sauce. Potatoes enter later so they keep their shape, while tamarind and fish sauce balance the coconut sweetness.

Choose beef chuck with a little marbling and an unsweetened coconut cream. Curry pastes vary in strength; taste the finished sauce before adding extra fish sauce, since the paste already contains salt.

RichSavoryTangyComfort FoodDairy-freeEgg-freeHigh-protein

Method

  1. Heat 3 tbsp coconut cream in a Dutch oven over medium heat. Cook massaman curry paste for until fragrant. Add beef chuck and stir for to coat.

  2. Add remaining coconut cream, 1 cup water, onion, makrut lime leaves, cinnamon stick, tamarind paste, brown sugar, fish sauce and half the peanuts. Cover and simmer over low heat for .

  3. Add potatoes and cook covered for until tender and the beef is fork-tender and above 145°F. Stir gently to keep the potatoes intact.

  4. Meanwhile, combine jasmine rice and remaining 2 1/4 cups water in a saucepan. Bring to a boil, cover and simmer on low for . Rest off the heat for .

  5. Rest the curry off the heat for . Remove cinnamon and lime leaves, then scatter with remaining peanuts and red chili. Serve with fluffed rice.

Forkue tips

  • Add a little hot water if the curry reduces before the beef softens; a quiet simmer keeps the coconut sauce from catching.

Storing and reheating

Keep the coconut curry and cooked rice in separate refrigerated containers for up to 3 days. Reheat the curry gently with a splash of water, stirring carefully around the potatoes.

Kitchen gear

Dutch ovenTop picks on AmazonSaucepanTop picks on Amazon
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Nutrition per serving, estimated

710Calories
30gProtein
66gCarbs
37gFat

Massaman Beef Curry: FAQ

Can I use coconut milk?

Yes, full-fat coconut milk gives a lighter sauce. Simmer uncovered near the end if the gravy needs to thicken.

What can replace tamarind?

Lime juice adds acidity but not the same fruity depth. Stir it in near the end and taste before adding more.

How do I store and reheat Massaman Beef Curry?

Keep the coconut curry and cooked rice in separate refrigerated containers for up to 3 days. Reheat the curry gently with a splash of water, stirring carefully around the potatoes.

How long does Massaman Beef Curry take?

About 2 hr 55 min in total: 20 min prep and 2 hr 35 min cooking.

What do I need to make Massaman Beef Curry?

The key ingredients are beef chuck, coconut cream, massaman curry paste, potatoes, onion and makrut lime leaves, plus pantry basics.

Any tips for Massaman Beef Curry?

Add a little hot water if the curry reduces before the beef softens; a quiet simmer keeps the coconut sauce from catching.

Cook this next

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