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Massaman Beef Curry

A comforting Thai-inspired dish featuring tender beef simmered with exotic spices and coconut milk, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 420
Ingredients Method Notes

Ingredients
  

For the curry
  • 1 tablespoon vegetable oil For sautéing
  • 1 medium onion, thinly sliced
  • ½ cup Massaman curry paste Start with a lesser amount if sensitive to spice
  • 3 pounds boneless beef chuck, cut into large chunks Can substitute with brisket or short ribs
  • 3½ cups coconut milk
  • 1 cup water
  • 4–5 small potatoes, peeled and quartered Can substitute with sweet potatoes
  • 2 teaspoons tamarind paste
  • ⅓ cup roasted peanuts
  • 3 tablespoons brown sugar
  • 2 tablespoons fresh lime juice Plus more to taste
  • ¼ cup fresh cilantro, roughly chopped For garnish

Method
 

Preparation
  1. Preheat the oven to 325°F.
  2. Heat the oil in a large, oven-safe pot over low heat. Add the sliced onion and let them slowly soften for 5–7 minutes, stirring occasionally until they’re just beginning to turn golden.
  3. Stir in the Massaman curry paste along with about ½ cup of the coconut milk. Cook this fragrant mixture for another 2–3 minutes, stirring constantly until it thickens slightly.
  4. Pour in the remaining coconut milk and water, giving it a good stir until everything is beautifully combined.
  5. Add the beef chunks, nestling them into the sauce. Cover with a lid and pop it into your preheated oven, cooking for about 2 hours, until the beef is wonderfully tender.
  6. Carefully remove the pot from the oven and mix in the quartered potatoes. Cover again and return to the oven for another 30 minutes, ensuring the potatoes are fork-tender.
  7. Stir in the tamarind paste, brown sugar, and peanuts. Let it bake uncovered for an additional 20–30 minutes.
  8. Remove the beef to a bowl and gently shred it with two forks.
  9. Return the shredded beef to the pot, giving everything a good stir.
  10. Finish by adding the lime juice; adjust sweetness or acidity to your liking. Remove from heat and sprinkle with fresh cilantro.

Notes

Serve over steamed rice to soak up the sauce. Can be enjoyed with cucumber salad for freshness. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.