Authentic Thai Massaman Beef Curry
An authentic, rich, and fragrant Thai Massaman beef curry featuring tender braised beef chuck, waxy potatoes, shallots, and roasted peanuts simmered in a spiced coconut curry sauce with whole aromatics.
Ingredients
- •1.5 lb beef chuck roast, cut into 1.5-inch cubes
- •1 cup coconut cream, divided
- •2 cup coconut milk
- •4 tablespoon Thai Massaman curry paste
- •1 cup beef broth or water
- •1 lb Yukon gold or waxy potatoes, peeled and cut into 1.5-inch chunks
- •8 whole small Asian shallots, peeled and left whole
- •0.5 cup roasted unsalted peanuts
- •2 tablespoon palm sugar, finely chopped
- •2 tablespoon fish sauce
- •2 tablespoon tamarind concentrate
- •1 whole cinnamon stick
- •5 whole green or black cardamom pods, lightly crushed
- •2 whole star anise
- •2 whole dried bay leaves
Instructions
- 1.
In a large heavy-bottomed pot or Dutch oven, heat 1/2 cup of coconut cream over medium heat. Simmer gently for 4 to 5 minutes, stirring occasionally, until the coconut oil separates and 'cracks'.
- 2.
Add the Massaman curry paste to the cracked coconut cream. Fry the paste over medium-low heat for 3 to 4 minutes, stirring constantly, until deeply fragrant and oil glistens on the surface.
- 3.
Add the cubed beef chuck to the pot and toss to coat with the curry paste. Cook for 3 to 4 minutes until the exterior of the beef is lightly browned and coated in the aromatic paste.
- 4.
Pour in the remaining coconut cream, coconut milk, and beef broth. Add the cinnamon stick, crushed cardamom pods, star anise, and bay leaves. Bring the mixture to a gentle boil.
- 5.
Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 50 to 60 minutes, stirring occasionally, until the beef is starting to turn tender.
- 6.
Add the potato chunks, whole shallots, and roasted peanuts to the pot. Stir gently to submerge in the curry liquid.
- 7.
Cover partially and continue simmering for an additional 25 to 30 minutes, or until the beef is melt-in-your-mouth tender and the potatoes can be easily pierced with a fork.
- 8.
Stir in the palm sugar, fish sauce, and tamarind concentrate. Simmer uncovered for 3 to 5 minutes to allow the sauce to thicken slightly. Taste and adjust the seasoning—Massaman curry should balance rich, savory, mild sweetness, and subtle tanginess.
- 9.
Remove from heat and discard the whole spices if desired, or leave them for rustic presentation. Let the curry rest for 10 minutes before serving warm with steamed jasmine rice.
Tips
- 💡For the richest flavor and authentic separation of oils, use full-fat canned coconut milk (brands like Aroy-D or Chaokoh are ideal) rather than light or carton varieties.
- 💡Massaman curry tastes even better the next day as the beef and potatoes absorb the complex flavors of tamarind, palm sugar, and warm spices.
- 💡If using large shallots or French shallots, halve or quarter them so they cook evenly with the potatoes.
Recipe from TheCookbook.ai
Created by Basil Roux