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Irresistible Massaman Curry Beef Recipe Easy Authentic Thai Dinner Idea

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A rich and fragrant Massaman curry with tender beef, creamy coconut milk, and a perfect blend of sweet, savory, and mildly spicy flavors. This authentic Thai dish is quick and easy to prepare, ideal for cozy dinners or impressing guests.

Ingredients

Scale
  • 1.5 pounds (700g) beef chuck roast, cut into 1-inch cubes
  • 3 tablespoons Massaman curry paste (Mae Ploy recommended)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 medium potatoes (Yukon Gold or Russet), peeled and cut into chunks
  • 1 large onion, sliced
  • 1/4 cup roasted unsalted peanuts
  • 2 tablespoons fish sauce
  • 1 tablespoon tamarind paste (or substitute with lime juice)
  • 1 tablespoon brown sugar
  • 2 dried bay leaves
  • 2 tablespoons vegetable oil
  • 1 cup (240 ml) water or beef broth
  • Optional: 1 cinnamon stick, 1 star anise

Instructions

  1. Cut beef chuck into 1-inch cubes (about 700g). Peel and chop potatoes into bite-sized chunks, and slice the onion thinly. Set aside.
  2. Heat 2 tablespoons vegetable oil in a Dutch oven over medium heat. Add 3 tablespoons Massaman curry paste and sauté for about 2 minutes until fragrant and slightly darkened. Avoid burning.
  3. Pour in the full can (400 ml) of coconut milk, stirring to combine with the curry paste. Simmer for 3-4 minutes until oil separates slightly.
  4. Add beef cubes to the pot, stirring to coat with curry mixture. Cook for about 5 minutes to brown the outside.
  5. Stir in potatoes, onions, 2 dried bay leaves, and if using, cinnamon stick and star anise. Pour in 1 cup (240 ml) water or beef broth to partially cover ingredients.
  6. Mix in 2 tablespoons fish sauce, 1 tablespoon tamarind paste, and 1 tablespoon brown sugar. Stir well and taste to balance flavors.
  7. Bring curry to a gentle boil, then reduce heat to low. Cover and simmer gently for 45 minutes to 1 hour until beef is tender and potatoes cooked through. Stir occasionally and add water if too thick.
  8. In the last 5 minutes, stir in 1/4 cup roasted unsalted peanuts.
  9. Remove bay leaves, cinnamon stick, and star anise. Taste and adjust seasoning with fish sauce or sugar if needed.
  10. Serve hot over steamed jasmine or sticky rice. Garnish with fresh cilantro if desired.

Notes

If curry is too thick, add a splash of coconut milk or broth to loosen. Let curry rest 10 minutes after cooking to meld flavors. Avoid boiling too hard to prevent coconut milk separation. Browning beef before simmering adds depth. Potatoes should be checked for tenderness to avoid mushiness. Leftovers taste better the next day. Can be frozen for up to 2 months.

Nutrition

Keywords: Massaman curry, Thai beef curry, authentic Thai recipe, easy dinner, coconut milk curry, slow simmered beef, comfort food

Find it online: https://blairrecipes.com/irresistible-massaman-curry-beef-recipe-easy-authentic-thai-dinner-idea/