Thai Massaman Beef Curry

Name: Thai Massaman Beef Curry
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp Fennel Seeds; 1 tbsp Cardamom Pods; 1 tbsp Coriander Seeds; 1 tbsp Cloves; 1 tbsp Black Peppercorns; 3 pieces Dried Chillies; 0.5 stalk Lemongrass; 1 inch Galangal; 5 cloves Garlic; 0.5 piece Red Onion; 1 piece Cinnamon Stick; 2 tbsp Massaman Curry Paste; 0.5 l Coconut Milk; 400 g Beef Chuck; ½ cup Roasted Peanuts; 0.5 l Water; 1 tbsp Tamarind Paste; 2 pieces Bay Leaves; 1 tbsp Palm Sugar; 4 pieces New Potatoes; 2 tbsp Fish Sauce; 1 piece Onions; 2 cups Cooked Rice

THAI·NON-VEGSource

A rich and aromatic Thai Massaman curry with tender beef, potatoes, and peanuts, simmered in coconut milk.

1h 45m4Servings

Nutrition

790kcal

33gProtein

50gCarbs

56gFat

Ingredients

CURRY PASTE

Fennel Seeds

1 tbsp

Cardamom Pods

1 tbsp

Coriander Seeds

1 tbsp

Cloves

1 tbsp

Black Peppercorns

1 tbsp

Dried Chillies

3 pieces

Lemongrass

0.5 stalk

Galangal

1 inch

Garlic

5 cloves

Red Onion

0.5 piece

Cinnamon Stick

1 piece

CURRY

Massaman Curry Paste

2 tbsp

Coconut Milk

0.5 l

Beef Chuck

400 g

Roasted Peanuts

½ cup

Water

0.5 l

Tamarind Paste

1 tbsp

Bay Leaves

2 pieces

Palm Sugar

1 tbsp

New Potatoes

4 pieces

Fish Sauce

2 tbsp

Onions

1 piece

TO SERVE

Cooked Rice

2 cups

Equipment

Mortar and Pestle

Instructions

1Prepare the Curry Paste

15m

Toast Dry Spices

Toast fennel seeds, cardamom pods, coriander seeds, cloves, black peppercorns, and dried chillies in a dry pan over low heat for 3 minutes until fragrant.

Prepare Aromatics

Finely chop the softened lemongrass, galangal, garlic, and red onion.

Grind Spices

Grind the toasted dry spices in a mortar and pestle to a fine powder.

Combine Paste Ingredients

Add the chopped aromatics and cinnamon stick to the mortar with the ground spices. Grind into a fine paste.

2Cook the Curry

1h 15m

Fry Curry Paste

Heat a wok or large skillet over medium heat. Add the massaman curry paste and cook for 2 minutes until fragrant. Add half the coconut milk and cook, stirring, until the oil separates.

Sear the Beef

Add the beef to the wok and sear on all sides until browned. Add the remaining coconut milk, water, tamarind paste, bay leaves, and palm sugar. Stir well.

Simmer

Bring the curry to a simmer, then reduce the heat to low. Cover and cook for 1 hour, or until the beef is tender.

Add Potatoes and Peanuts

Add the new potatoes, roasted peanuts, fish sauce, and chopped onions to the curry. Stir and continue to simmer for another 15-20 minutes, or until the potatoes are tender and the sauce has thickened.

3Serve

Serve

Serve the Massaman curry hot over steamed rice.

Tips

If you can't find galangal, fresh ginger is a suitable substitute.

Adjust the amount of tamarind paste and sugar to achieve your desired balance of sweet and sour.

For a richer flavor, use full-fat coconut milk.

The curry can be made ahead of time and reheated; the flavors will meld and deepen overnight.

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