Beef Massaman Curry Recipe

There’s something magical about the way slow-cooked Massaman Curry fills the kitchen with its rich, aromatic embrace—it’s like welcoming an old friend who’s traveled the world just to hang out with you. Today, I’m diving into creating this luscious symphony of tender beef, warm spices, and creamy coconut milk, and I can’t wait to share every delicious detail with you.

Creating a delightful Beef Massaman Curry is a labor of love. A rich and aromatic dish, it stars tender beef chuck simmered in creamy, dreamy coconut milk.

The layers of flavor all come from the massaman curry paste, which gets its umami hit from nutty roasted peanuts and a good, tangy hit from tamarind paste. And then, there are the spices—fabulous warm spices like cinnamon sticks and star anise that perfume the entire dish.

Beef Massaman Curry Recipe Ingredients

• Beef Chuck: Rich in protein and iron, provides hearty flavor and texture.
• Coconut Milk: Adds creaminess and mild sweetness; rich in healthy fats.
• Massaman Curry Paste: Key for authentic flavor; contains spices and herbs.
• Palm Sugar: Sweetener with caramel notes, balances savory and spicy elements.
• Tamarind Paste: Tangy and slightly sour, enhances depth of flavor.
• Fish Sauce: Umami-rich, adds saltiness and depth to the curry.
• Potatoes: Source of carbohydrates; adds heartiness and texture.
• Roasted Peanuts: Provides crunch; adds nutty flavor and protein.

Beef Massaman Curry Recipe Ingredient Quantities

• 1 lb (450g) beef chuck, cut into 1-inch cubes
• 2 cups coconut milk
• 3 tbsp massaman curry paste
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tbsp tamarind paste
• 2 tbsp palm sugar
• 1 cup beef broth
• 2 cinnamon sticks
• 2 star anise
• 2-3 cardamom pods
• 3 medium potatoes, peeled and cubed
• 1 large onion, sliced
• 3 tbsp roasted peanuts
• 1 tbsp lime juice
• 2-3 bay leaves
• Salt to taste

How to Make this Beef Massaman Curry Recipe

1. In a large pot, over medium heat, warm the vegetable oil. Stir in the massaman curry paste, and cook it, stirring nearly constantly, until it becomes very fragrant, about 2-3 minutes.

2. Put the beef cubes in the pot and stir them into the curry paste. Then, continue cooking them until they are browned on all sides.

3. Add the coconut milk and beef broth, stirring well to mix.

4. Place the pot on the stove and add the cinnamon sticks, star anise, cardamom pods, and bay leaves. Allow the mixture to reach a simmer.

5. Mix the fish sauce, tamarind paste, and palm sugar in well. Let it simmer—for about 30 minutes—to marry the flavors.

6. In the pot, combine the cubed potatoes and sliced onion. Let it simmer until the potatoes are tender, about 20-25 minutes.

7. Take out the pot’s contents that are the cinnamon sticks, star anise, cardamom pods, and bay leaves.

8. Combine the lime juice and roasted peanuts with the other ingredients. Season with salt to taste.

9. Allow the curry to continue cooking at a simmer for an extra 5-10 minutes to make sure that all components of the dish are at the same temperature and have reached their optimal state of flavor harmony.

10. Serve the hot Massaman curry, and garnish it, if you wish, with some more of those roasted peanuts. Enjoy it over that steaming rice or with some of that flatbread.

Beef Massaman Curry Recipe Equipment Needed

1. Large pot
2. Stirring spoon or spatula
3. Cutting board
4. Knife
5. Measuring spoons
6. Measuring cups
7. Stove
8. Ladle (for serving)

FAQ

• What cut of beef is best for Massaman Curry?Massaman curry is best made with beef chuck, which develops tenderness and flavor during slow cooking.
• Can I use light coconut milk instead of regular?Although you can use light coconut milk, it can lead to a curry that is both thinner and less rich.
• Is there a substitute for palm sugar?Brown sugar or coconut sugar can be used as a substitute for palm sugar, while still achieving a similar level of sweetness.
• How can I make this dish less spicy?Use less massaman curry paste or a mild version of the paste.
• Can I prepare this in a slow cooker?In the affirmative, once you have browned the beef and cooked the spices, you should transfer all of it to a slow cooker and let it cook on low for 6-8 hours.
• What can I use instead of fish sauce for a vegetarian version?To maintain an umami flavor without using fish, consider soy sauce or a sauce made from mushrooms as a possible substitute.
• Can I freeze leftover Massaman Curry?Massaman Curry can be frozen successfully. To do so, place it in an airtight container and store it in the freezer. You can keep it there for as long as 3 months.

Beef Massaman Curry Recipe Substitutions and Variations

Instead of beef chuck: 1. Pork shoulder, cut into cubes 2. Chicken thighs, cut into pieces
If you don’t have fish sauce, you can use one of these alternatives:
Soy sauce
Tamari (for a gluten-free option)
Substituting palm sugar: Brown sugar Coconut sugar
For tamarind paste:
Lime juice mixed with a little brown sugar makes an approximate substitute.
Lemon juice mixed with equal parts of sugar works well, too.
Rephrase the given text without altering the structure or formatting of the source material, including elements like lists:
If a recipe calls for coconut milk:
Coconut cream, thinned with water
Almond milk mixed with a little coconut oil for richness.

Pro Tips

1. Browning the Beef: To enhance the flavor, ensure the beef cubes are well-browned on all sides. Use high heat initially to get a good sear before lowering the heat to mix with the curry paste.