Beef Massaman Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

massaman curry paste

💰Cheaper: red curry paste

Red curry paste is more accessible and less expensive.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are a nut-free option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is often cheaper than brown sugar.

Preheat the oven to 275°F.

Slice the beef roast into large chunks.

Add 1 tablespoon of oil to the Dutch oven on the stove.

Sear the beef chunks in the Dutch oven, being careful not to crowd the pan, usually in two batches.

Remove the browned beef to a plate.

Add the remaining oil to the Dutch oven.

Add the diced onions and cook for a few minutes.

Add the fresh garlic and ginger, stir together.

Add the masaman curry paste and stir to combine with the onions and garlic.

Slowly add in 1/2 cup of the coconut milk and deglaze the pan, stirring to combine.

Add the remainder of the coconut milk and stir together.

Add the carrots and potatoes, giving everything a gentle stir.

Add in the brown beef, ensuring it is mostly submerged in the liquid.

Use a spoon to move everything around a bit before placing the lid on the Dutch oven.

Place the Dutch oven into the oven and cook for 4.5 to 5 hours.

Remove the Dutch oven from the oven.

Remove the beef chunks from the liquid and shred the meat (optional).

Place the shredded meat back into the liquid and cook the curry for another 20 to 30 minutes.

Stir in Thai basil if available and garnish with peanuts.

Serve the curry over rice or extra potatoes, or enjoy it with non bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens