Beef Massaman Curry Recipe มัสมั่นเนื้อ - Hot Thai Kitchen!

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.

Welcome to Hot Thai Kitchen. Today I am making massaman beef.

Using beef short ribs, I prefer bones in for better flavor.

Remove bones for easier serving, but they will likely fall off during cooking.

Sear the beef short ribs on all sides until nicely browned.

Remove the seared beef and add the bones back into the pot.

Cover the bones with water and add coconut milk.

Add about 1 tablespoon of massaman curry paste to the pot.

Let the beef simmer and braise for two hours until fork tender.

Switch pots after two hours to reduce coconut milk for the curry.

Add curry paste to the reduced coconut milk and let it break (oil separates).

Add the rest of the coconut milk to the pot.

Return the beef to the pot along with some of the broth, skimming off any goo.

Add potatoes and onions to the curry.

Bring the curry back to a simmer and cook for 10 to 15 minutes until potatoes are fork tender.

Add fish sauce for seasoning and palm sugar for sweetness.

Add tamarind for tartness, then let simmer gently to avoid breaking the sweet potatoes.

Finally, add roasted peanuts to the curry, either before or after depending on desired crunchiness.

Serve the curry when the potatoes are tender and the beef is falling apart.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens