Massaman Curry with Beef
Ingredientsfor 2
620
Cal
38g
Protein
34g
Carbs
38g
Fat
- 11.5 lbs beef chuck, cut into 1.5-inch cubes
- 22 cans (13.5 oz each) full-fat coconut milk
- 33 tablespoons massaman curry paste
- 42 medium potatoes, peeled and cut into 1.5-inch cubes
- 51 medium onion, quartered
- 61/2 cup roasted peanuts
- 73 tablespoons fish sauce
- 82 tablespoons palm sugar or brown sugar
- 92 tablespoons tamarind paste
- 103 cardamom pods, lightly crushed
- 111 cinnamon stick
- 123 bay leaves
- 131 tablespoon vegetable oil
- 14Jasmine rice for serving
- 15Fried shallots and fresh chili for garnish
Instructions
- 1
Scoop thick coconut cream from tops of unmixed cans into a heavy pot. Heat over medium, add massaman curry paste, and stir-fry 3–4 minutes until very fragrant and oil begins to separate from the paste.
- 2
Add beef and brown lightly in the curry paste for 3 minutes. Add remaining coconut milk, cardamom pods, cinnamon stick, and bay leaves. Bring to a gentle boil, then reduce to a low simmer.
- 3
Partially cover and cook 60 minutes, stirring occasionally, until beef is nearly tender. Add potatoes, onion, fish sauce, palm sugar, and tamarind. Continue simmering 20–25 minutes until potatoes are tender and the beef is completely soft.
- 4
Add roasted peanuts and stir in. Remove whole spices. The curry should be rich, fragrant with warm spices, mildly sweet, and lightly sour from the tamarind — quite different from other Thai curries. Adjust seasoning with more fish sauce, sugar, or tamarind.
- 5
Serve over jasmine rice, garnished with fried shallots and fresh chili. Massaman is the mildest Thai curry but perhaps the most complex and aromatic.