Recipe: Massaman Beef Curry - Spicy, Authentic

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 readily available and less expensive.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken and pork are often cheaper protein options.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds can be a nut-free alternative.

Cut 1.5 lbs of beef chuck into cubes.

Place the beef in a pot with 2 bay leaves and 2 cups of low sodium beef broth.

Bring the pot to a boil, then reduce to a simmer and cook for about 1.5 hours until the beef is tender.

Once the beef is ready, remove it from the pot and set it aside, keeping about 1.5 cups of the cooking liquid for the curry base.

Peel 3 medium potatoes and cut them into cubes.

Strain the broth to catch any bits of onion, bay leaves, and lemongrass, keeping about 1.5 cups of this flavorful liquid.

Heat a little vegetable oil in a large pan.

Add the massaman curry paste and cook it for a few minutes until fragrant.

Stir in coconut milk until it blends into a smooth creamy sauce.

Drop in a cinnamon stick and a star anise.

Pour in the reserved beef broth.

Stir in sugar for sweetness, tamarind paste for tang, and finish with fish sauce for deep salty flavor.

Let everything simmer together to create a rich and balanced curry base.

Add the cubed potatoes and let them simmer until they're almost tender.

Return the beef to the pan and let everything cook together until the curry thickens and the flavors combine.

Serve the curry hot over steamed jasmine rice.

Garnish with roasted peanuts, sliced red chili, or crispy shallots for extra heat and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens