Massaman Curry

A rich, mild Thai curry with Persian-influenced warm spices, fall-apart tender beef, creamy potatoes, and roasted peanuts in a luscious coconut sauce. This is the curry that won the world over.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 3 tbsp massaman curry paste
• 2 cans (14 oz each) coconut milk
• 1 cup beef broth
• 2 medium Yukon Gold potatoes, peeled and cut into chunks
• 1 large onion, cut into wedges
• ¼ cup roasted peanuts
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 2 tbsp tamarind paste
• 3 cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 1 star anise
• 4 cups cooked jasmine rice, for serving

Method

1. Open one can of coconut milk and scoop out the thick cream from the top. Heat the cream in a large Dutch oven over medium-high heat. When it begins to separate and sizzle, add the massaman curry paste and stir-fry for 2 minutes until fragrant.
2. Add the beef cubes and sear in the curry paste mixture, turning occasionally, for 5 minutes until browned on the outside.
3. Pour in the remaining coconut milk, beef broth, and add the cardamom pods, cinnamon stick, bay leaves, and star anise. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45 minutes.
4. Add the potatoes and onion wedges. Continue simmering covered for another 30 minutes until the beef is fork-tender and the potatoes are cooked through.
5. Season with fish sauce, palm sugar, and tamarind paste. Stir and let simmer uncovered for 5 minutes. The sauce should be thick and rich. Taste and adjust the balance of salty, sweet, and sour.
6. Remove the whole spices (cinnamon stick, star anise, bay leaves, cardamom pods). Stir in the roasted peanuts. Serve over jasmine rice.

Chef's note: Massaman curry paste is available in jars at most Asian groceries; Mae Ploy and Maesri are good brands. This curry tastes even better the next day. It also works wonderfully in a slow cooker: combine everything and cook on low for 6-8 hours.

Nutrition per serving

More Thai recipes

• Pad Thai
• Tom Yum Soup
• Mango Sticky Rice
• Thai Basil Chicken