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.
Equipment
- Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
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
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 minDo 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 minIf 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 minBlooming 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 minEnsure 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 minCheck 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 minFish sauce adds saltiness, palm sugar adds sweetness, and tamarind adds tang.
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.