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Massaman Beef Curry

Total Time 2 minutes
Servings: 4 4–6 servings
Course: Main Course
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 800 g beef chuck or brisket cut into 4 cm chunks
  • 400 ml coconut cream
  • 400 ml coconut milk
  • 3 tbsp massaman curry paste store-bought is excellent
  • 300 g small waxy potatoes halved
  • 1 large onion cut into wedges
  • 80 g roasted peanuts
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 tbsp tamarind paste
  • 3 cardamom pods
  • 2 bay leaves
  • 1 cinnamon stick
  • Steamed jasmine rice to serve

Method
 

  1. Heat half the coconut cream in a large heavy pot over medium heat until it splits (oil separates). Add the massaman paste and fry for 2 minutes until fragrant.
  2. Add the beef and stir to coat in the paste. Cook for 3 minutes.
  3. Add the remaining coconut cream and coconut milk, cardamom pods, bay leaves and cinnamon stick. Bring to a boil.
  4. Reduce heat to a low simmer, cover and cook for 1 hour, stirring occasionally.
  5. Add the potatoes, onion and peanuts. Simmer uncovered for a further 45 minutes until the beef is very tender and the sauce has thickened.
  6. Season with fish sauce, palm sugar and tamarind paste. Taste and adjust — the curry should be mildly spicy, slightly sweet and tangy.
  7. Serve with steamed jasmine rice.

Notes

Source: Classic Thai recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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