Rich, aromatic Thai Massaman curry with tender beef, potatoes, and roasted peanuts in creamy coconut sauce with complex sweet, savory, and tangy flavors. This mild curry showcases Persian-influenced Thai cooking with warm spices and hearty ingredients.
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14 items
Begin by preparing all ingredients through cutting beef chuck into uniform 4cm cubes, peeling and cutting yukon gold potatoes into 4cm chunks, and cutting yellow onion into thick wedges. Set all prepared ingredients aside in separate bowls
Heat large heavy-bottomed pot or Dutch oven over medium-high heat and add vegetable oil. When oil is shimmering hot, add beef cubes in single layer without crowding. Brown beef on all sides for 8-10 minutes total, working in batches if necessary to avoid steaming
Remove browned beef from pot and set aside on plate. heat to medium. Scoop thick coconut cream from top of one can of coconut milk and add to pot. Fry coconut cream for 2-3 minutes until oil separates and surface becomes glossy
Add massaman curry paste to coconut cream and fry paste in oil for 3-4 minutes, stirring constantly, until paste is very fragrant and darkens slightly in color. Paste should sizzle and release aromatic oils
Return browned beef to pot along with any accumulated juices. Stir to coat beef completely in curry paste. Add remaining coconut milk, bay leaves, and cinnamon stick. Bring mixture to boil over high heat
Once boiling, heat to low and maintain gentle . Cover pot partially and beef for 45 minutes, stirring occasionally, until beef is nearly tender when pierced with fork
Add yukon gold potato chunks and onion wedges to curry. Stir gently to submerge vegetables in sauce. Continue uncovered for 15-20 minutes until yukon gold potatoes are tender when pierced with knife and beef is completely tender
Add fish sauce, palm sugar, and tamarind paste to curry. Stir thoroughly to dissolve sugar completely and distribute seasonings evenly. Add peanuts and stir gently to incorporate
Taste curry sauce and adjust seasoning by adding more fish sauce for saltiness, palm sugar for sweetness, or tamarind paste for tanginess. Sauce should have balanced sweet, salty, and tangy flavors with rich coconut base. for 2-3 more minutes to meld flavors
Remove bay leaves and cinnamon stick from curry. Serve hot curry in deep bowls over steamed jasmine rice for serving. Garnish with chopped fresh cilantro for garnish if desired. Spoon extra sauce over jasmine rice for serving
