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Massaman Beef Curry

A warm and comforting dish featuring tender beef simmered in a creamy coconut sauce with aromatic Massaman curry paste, perfect for cold weather.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon vegetable oil For sautéing the onions
  • 1 medium onion, thinly sliced
  • ½ cup Massaman curry paste Adjust based on spice preference
  • 3 pounds boneless beef chuck, cut into large chunks You can substitute with brisket or lamb.
  • 3½ cups coconut milk
  • 1 cup water
  • 4–5 small potatoes, peeled and quartered Sweet potatoes can be used for added sweetness.
  • 2 teaspoons tamarind paste
  • ⅓ cup roasted peanuts Can swap for cashews or slivered almonds.
  • 3 tablespoons brown sugar Adjust to taste
  • 2 tablespoons fresh lime juice Plus more to taste
  • ¼ cup fresh cilantro, roughly chopped For garnish

Method
 

Preparation
  1. Preheat your oven to 325°F.
  2. In a large, oven-safe pot, heat the vegetable oil over low heat.
  3. Add the sliced onion and sauté for about 5-7 minutes until softened and light golden.
  4. Stir in the Massaman curry paste and about ½ cup of coconut milk, cooking for 2-3 minutes until fragrant.
  5. Pour in the rest of the coconut milk and the water, mixing until smooth.
  6. Add the beef, ensuring it's mostly submerged in the curry sauce, cover with a lid, and bake for about 2 hours.
  7. Carefully fold in the potatoes, cover again, and bake for another 30 minutes until the potatoes are tender.
  8. Remove from oven and mix in the tamarind paste, brown sugar, and peanuts. Cook uncovered for an additional 20-30 minutes to thicken the sauce.
  9. Shred the beef with two forks and mix it back into the pot.
  10. Drizzle in fresh lime juice and adjust for sweetness or acidity as desired. Garnish with chopped cilantro.

Notes

Serve over steamed rice. Store leftovers in airtight containers in the refrigerator for up to three days.