Beef Massaman Curry
Recipe GLPR18c0355a0f8289
A rich and aromatic Southeast Asian curry featuring tender beef chuck simmered in a fragrant blend of massaman paste, coconut milk, and warm spices. The combination of peanut butter, tamarind, and palm sugar creates a perfectly balanced flavor profile with savory, sweet, and tangy notes. Potatoes and pearl onions round out this satisfying main course.
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Ingredients
1 tablespoon Oil
2 pounds Stewing beef (such as chuck), cut into bite-sized pieces
2 tablespoons Massaman curry paste
2 cups Beef broth
14½ ounces Coconut milk
3 tablespoons Peanut butter
2 teaspoons Tamarind paste
3 tablespoons Fish sauce
2 tablespoons Palm sugar
1 pound Potatoes, cut into bite-sized pieces
½ pound Pearl onions
2 tablespoons Lime juice
¼ cup Roasted peanuts, chopped
2 tablespoons Fresh cilantro, chopped
Directions
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, add the beef pieces and brown on all sides until a deep golden crust forms, approximately 3–4 minutes per batch. Transfer the browned beef to a plate.
Reduce heat to medium. Add the massaman curry paste to the pot and stir constantly for 1–2 minutes, allowing the paste to become fragrant and slightly darker.
Return all the beef to the pot and stir well to coat the pieces evenly with the curry paste.
Pour in the beef broth and coconut milk, stirring to combine. Add the peanut butter, tamarind paste, fish sauce, and palm sugar. Stir until well mixed, ensuring the peanut butter and sugar dissolve into the liquid.
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the beef becomes tender.
Add the potatoes and pearl onions to the pot, stirring gently to distribute them throughout the curry. Continue simmering covered for an additional 25–30 minutes, until the potatoes are tender and the beef reaches an internal temperature of 160°F and is easily pierced with a fork.
Remove from heat. Stir in the lime juice, tasting the curry and adjusting seasoning as desired with additional fish sauce, palm sugar, or lime juice to achieve the desired balance of salty, sweet, and tangy flavors.
Ladle the curry into serving bowls and garnish with chopped roasted peanuts and fresh cilantro. Serve hot, preferably with steamed jasmine rice or sticky rice.
