Thai Massaman Beef Curry
Slow-cooked beef with coconut milk, potatoes, peanuts, warm spices, tamarind, and palm sugar.
About This Dish
Massaman curry balances a fragrant spice-rich paste with coconut cream, tamarind, and slowly braised beef rather than relying on heat alone.
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Stages
- Curry Base15 min
- Beef Braise1 hr 35 min
- Potatoes and Balance30 min
Step-by-Step Instructions
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1
Spoon the thick coconut cream from the top of the can into a heavy pot and cook until glossy. Fry the curry paste for 3–4 minutes.
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2
Add the beef in 4 cm pieces and coat thoroughly. Add remaining coconut milk and stock and bring to a gentle simmer.
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3
Cover partly and simmer for 80–95 minutes, until the beef is nearly tender.
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4
Add potatoes, onion, and half the peanuts. Cook for 25–30 minutes until tender.
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5
Balance with tamarind, palm sugar, and fish sauce. Rest for 15 minutes and garnish with the remaining peanuts.
