Thai · Free recipe
Massaman Curry with Beef
A mild, deeply aromatic curry with Persian-Indian roots, simmered slow with tender beef, soft potatoes, and roasted peanuts in a slightly sweet coconut sauce spiced with cinnamon and cardamom. Rich and comforting rather than fiery.
Step 1
Pat the beef cubes dry with paper towels so they will brown instead of steam. Set a large heavy pot over medium-high heat and add 1 tablespoon of oil.
Step 2
Brown the beef in two batches, about 3 minutes per batch, turning until several sides are deep brown. Move the browned beef to a plate. Crowding the pot steams the meat, so do not rush this in one batch.
Step 3
Lower the heat to medium. Scoop the thick cream from the top of one coconut milk can into the pot along with the remaining 1 tablespoon oil. Cook for 3 to 4 minutes until it bubbles and looks glossy.
Step 4
Add the massaman curry paste and stir for 3 minutes until it darkens and smells fragrant.
Step 5
Return the beef to the pot. Pour in the rest of both cans of coconut milk. Add the cinnamon stick, cardamom pods, and bay leaves. Stir well.
Step 6
Bring to a gentle simmer, then lower the heat so only small bubbles rise. Cover partly and cook for 1 hour, stirring every 15 minutes, until the beef is starting to turn tender.
Step 7
Add the potatoes, onion wedges, and peanuts. Stir them in and continue simmering uncovered for 25 to 30 minutes.
Step 8
Stir in the fish sauce, palm sugar, and tamarind concentrate.
Step 9
Continue cooking until the potatoes are soft when pierced with a fork and the beef pulls apart easily, about 5 to 10 more minutes.
Step 10
Taste and adjust: the curry should be rich, mildly sweet, a little tangy, and gently salty. Add sugar for sweetness, tamarind for tang, or fish sauce for salt.
Step 11
Fish out and discard the cinnamon stick, cardamom pods, and bay leaves.
Step 12
Turn off the heat and let the curry rest for 5 minutes to thicken slightly.
Step 13
Ladle into bowls and serve hot with jasmine rice.
Tips from the test kitchen
- Low and slow is essential; rushing keeps the beef tough.
- Chuck is ideal because its fat melts into a silky sauce.
- Make it a day ahead; the flavor deepens overnight.
