Beef Massaman Curry
A rich, aromatic, and relatively mild Thai curry featuring tender braised beef chuck, potatoes, onions, and peanuts. This comforting dish beautifully fuses fresh Thai aromatics with warm dry spices like cinnamon and cardamom. Chef's tips: (1) Do not shake the can of coconut milk before opening. Keeping the thick cream separated makes it easy to skim off and use for frying the curry paste. (2) Tamarind paste is traditional, but if unavailable, fresh lemon or lime juice works well as an acidic substitute. (3) Massaman curry is best made a day in advance. Resting it overnight in the fridge thickens the sauce and lets the flavors meld and improve.
- Time: 180 min
- Servings: 4
Source: ChefChef
Ingredients
- About 2 lbs Beef chuck
- can Full-fat coconut milk
- can Massaman curry paste
- large Yellow onion
- medium Yellow potatoes
- About 1/2 cup Peanuts
- Shrimp paste
- Palm sugar
- Fish sauce
- whole Lemon
- As needed Water