Massaman Curry
A mild, Persian-influenced Thai curry: beef simmered in coconut milk with potatoes and roasted peanuts, its paste built on warm spices like cinnamon and cardamom rather than fresh chilies alone.
Meat
⚠ Contains: Fish, Peanut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g beef chuck, cubed
- 3-4 tbsp massaman curry paste
- 2 cans (400ml each) coconut milk
- 2 potatoes, cut into chunks
- 1 onion, cut into wedges
- 1/2 cup roasted peanuts
- 3 tbsp fish sauce
- 2 tbsp palm sugar
- 3 tbsp tamarind paste
- 1 cinnamon stick, 2 star anise, 3 green cardamom pods (whole spices, toasted)
- 3 tbsp oil
Steps
- Toast the whole spices (cinnamon, star anise, cardamom) in a dry pan for under 2 minutes, until fragrant.
- Heat oil (or the thick cream skimmed from the top of a can of coconut milk) in a pot and fry the massaman curry paste with the toasted spices for a few minutes until fragrant and the oil separates.
- Add the beef and stir to coat in the paste, browning lightly.
- Pour in the coconut milk and bring to a gentle simmer. Cover and cook on low heat for 60-75 minutes, until the beef is tender.
- Add the potatoes, onion, and half the peanuts, and simmer for another 15-20 minutes until the potatoes are fork-tender.
- Stir in the fish sauce, palm sugar, and tamarind paste, tasting and adjusting the balance of salty, sweet, and sour.
- Garnish with the remaining peanuts and serve with steamed rice.