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Beef Massaman Curry

Beef Massaman Curry Recipe

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 2-inch chunks
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 large yellow onion, sliced into half-moons
  • 3 tbsp massaman curry paste
  • 2 cinnamon sticks
  • 4 green cardamom pods, lightly crushed
  • 2 star anise
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup beef broth
  • 2 tbsp fish sauce
  • 1 tbsp tamarind paste
  • 1 tbsp brown sugar
  • 2 medium potatoes (about 1 lb), peeled and cut into 1.5-inch chunks
  • 1/2 cup roasted unsalted peanuts, plus more for garnish
  • Fresh cilantro leaves, to finish
  • Steamed jasmine rice, for serving

Method
 

  1. Season the beef with salt. Heat oil in a large pot over medium-high heat. Sear beef in batches until deeply browned on all sides, about 3 to 4 minutes per side. Transfer to a plate.
  2. Reduce heat to medium, add onion to the pot, and cook until softened, about 5 minutes. Stir in curry paste and cook 2 minutes. Add cinnamon, cardamom, and star anise; toast 30 seconds.
  3. Return beef and any juices to the pot. Pour in coconut milk, broth, fish sauce, tamarind paste, and brown sugar. Stir and bring to a gentle simmer.
  4. Cover and simmer for 1 hour, stirring occasionally. Add potatoes and peanuts, cover again, and cook 30 to 45 minutes more until potatoes are fork-tender and beef pulls apart easily.
  5. Taste and adjust with extra fish sauce or tamarind. Ladle into bowls over jasmine rice, top with additional peanuts and cilantro, and serve.

Notes

The curry tastes even better the next day. If using lime juice instead of tamarind, stir it in right before serving so the brightness stays fresh.