Massaman Curry
A mild, rich Thai curry of slow-braised beef, potatoes, and peanuts, balanced with tamarind and palm sugar - the sweet-and-sour backbone that makes massaman distinct from other Thai curries.
⏱ 130 min🍽 4 servings
dinnerasian
Ingredients
- •1 lb beef stew meat (chuck)
- •1 can coconut milk
- •3 tbsp massaman curry paste
- •2 potatoes, cubed
- •1/4 cup roasted peanuts
- •2 tbsp fish sauce
- •2 tbsp tamarind paste
- •1 tbsp palm sugar
Steps
- 1.Fry the curry paste in the thick coconut cream from the top of the can, stirring, for 5-6 minutes until fragrant and a thin layer of oil pools at the edges.
- 2.Add the beef and cook until browned.
- 3.Pour in the remaining coconut milk, cover, and simmer on low heat for 1.5-2 hours until the beef is fork-tender, adding the potatoes for the last 15-20 minutes so they soften without falling apart.
- 4.Stir in the peanuts, fish sauce, tamarind paste, and palm sugar, tasting and adjusting the sweet-sour-salty balance before serving.