Latasha's Kitchen Beef Massaman Recipe

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 Latasha's Kitchen. Today, we're making Thai beef masaman with sweet potato.

Peel the sweet potato (optional) and prepare 1.5 kilos of diced gravy beef.

In a preheated pot, add peanut oil and the whole jar of massaman curry paste.

Add sliced onions, 1 chili, 2 garlic cloves, 2 lemongrass stalks (peeled and bashed), and curry leaves to the pot.

Mix everything together and let it sizzle until the water evaporates and it becomes a soft paste.

Add the diced beef to the pot and coat it in the curry paste, turning the heat high.

Add salt and brown the beef for about 8 to 10 minutes until all sides are brown and no pink remains.

Once the beef is browned, add 200 ml of coconut milk and enough water to cover the meat, bringing it to a rolling boil.

Cover the pot and simmer for about 40 minutes.

After 40 minutes, add the sweet potato and an additional 200 ml of coconut cream, continuing to cook for another 30 minutes with the lid on.

In the final stages, add palm sugar, lime juice, and crunchy peanut butter to taste.

Serve hot, ensuring the sweet potatoes remain chunky.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens