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Loading...Massaman curry is a fragrant Thai classic that blends Indian spice influences with coconut richness, slow-braised until the beef turns silky. Tender chunks of chuck mingle with potatoes, roasted peanuts, and a warm, gently sweet broth scented with cinnamon, cardamom, and tamarind. Spoon it over jasmine rice so every grain soaks up the aromatic gravy.
Prep Time25 mins
Cook Time110 mins
Total Time135 mins
Servings5
Yield5 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 38 gFat
- 22 gSaturated Fat
- 35 gCarbs
- 4 gFiber
- 12 gSugar
- 38 gProtein
- 980 mgSodium
- 950 mgPotassium
- 90 mgCalcium
- 6 mgIron
- 15 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the Massaman Paste (or substitute 4 tbsp store-bought)
- 6 dried Thai long red chilies, seeded and soaked in warm water for 10 minutes
- 1 tbsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp white peppercorns, 3 green cardamom pods, 2 cloves, and 1 small cinnamon stick, all toasted
- 6 large shallots, roughly chopped
- 6 cloves garlic
- 1 tbsp sliced fresh galangal
- 2 tbsp finely chopped lemongrass (tender inner core only)
- 2 cilantro stems with roots, cleaned and chopped
- 1 tsp shrimp paste (wrapped in foil and toasted) plus 1 tsp fine sea salt
For the Beef Curry
- 2 lb (900 g) beef chuck, trimmed and cut into 1 1/2-inch cubes
- 1 tbsp vegetable oil
- 1 cup (240 ml) thick coconut cream
- 3 cups (720 ml) full-fat coconut milk
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 large yellow onion, cut into 1-inch wedges
- 2 tbsp seedless tamarind paste, 3 tbsp fish sauce, 2 tbsp grated palm sugar, and 2 dried bay leaves
- 3/4 cup (95 g) dry-roasted unsalted peanuts
For Serving
- 4 cups hot cooked jasmine rice
- 1 lime, cut into wedges
- 1 fresh red chili, thinly sliced
- 2 tbsp chopped roasted peanuts and 1/4 cup fresh cilantro leaves
Directions
- Make the paste: drain the soaked chilies, then pound or pulse all paste ingredients to a coarse paste in a mortar and small food processor, adding a splash of water if needed; set aside.
- Pat the beef dry. Heat the oil in a heavy 5-quart pot or Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3 minutes per batch; transfer to a plate.
- Pour the coconut cream into the same pot and bring to a gentle simmer, scraping up the browned bits. Cook until the cream bubbles and begins to split, about 4-5 minutes.
- Add the Massaman paste and fry in the coconut cream, stirring constantly, until fragrant and darkened, 3-4 minutes. Stir in the bay leaves and onion wedges and cook 1 minute more.
- Return the beef and any juices to the pot, pour in the coconut milk, and bring to a boil. Reduce the heat to low, cover, and simmer gently for 60 minutes, stirring occasionally, until the beef is fork-tender.
- Add the potatoes and continue to simmer uncovered for 25-30 minutes, until the potatoes are tender and the sauce has thickened enough to coat the back of a spoon.
- Stir in the tamarind, fish sauce, and palm sugar. Simmer 5 more minutes, then taste and adjust the balance of salty, sweet, and sour as needed.
- Scatter in the peanuts, give one final stir, remove from the heat, and let the curry rest, covered, for 10 minutes so the flavors settle.
- Serve over jasmine rice, garnished with sliced chili, cilantro, extra peanuts, and a generous squeeze of lime.
Cook’s Notes
- Toast whole spices in a dry skillet before grinding to unlock deep, nutty aromatics in the paste.
- Massaman tastes even better the next day; cool, refrigerate overnight, and reheat gently to let the flavors meld.
- Cut the beef against the grain into uniform pieces so it braises evenly and stays meltingly tender.
- Balance is everything: tweak tamarind for sour, palm sugar for sweet, and fish sauce for salty in small increments at the end.
- For a Southern Thai twist, swap half the Yukon Golds for sweet potatoes and add a few extra peanuts.
