Pairs well with Beef Massaman Curry
Show only recipes from Thailand
Beef Massaman Curry
28.8K views • 10d ago
3.5K
257
12.3% engagement
A rich and complex Thai Massaman curry made with tender seared beef simmered slowly in a flavorful coconut milk curry with sweet potatoes, roasted peanuts, and aromatic spices. This version uses beef stock instead of water for enhanced depth and layers of flavor.
02:45:00 total
Serves 4
medium
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- beef chuck roast - 1.75 pounds (cut into small but not too big pieces)
- salt - to taste (to season beef before searing)
- curry powder - 3 tablespoons (Thai Massaman curry powder or paste)
- brown sugar - 2 tablespoons (to offset acidity and balance flavors)
- garlic - 2 tablespoons (chopped)
- tamarind concentrate - 2 tablespoons (available in oriental markets)
- red chili pepper - 1 small (finely chopped, mild heat)
- fish sauce - 2 teaspoons (adds umami and depth, optional)
- bell pepper - watch the video to see (leftover, sliced for color)
- galanga (galangal) - watch the video to see (sliced in rounds, removed before serving)
- coconut milk - 1.5 cups (divided use, about 1.5 cups total)
- beef stock - about 12 ounces (1.5 cups) (to cover beef for simmering)
- sweet potatoes - watch the video to see (white and regular sweet potatoes, peeled and cut)
- roasted peanuts - watch the video to see (coarsely chopped or grated)
- lime zest - from 1 lime (freshly grated)
- onion - 1 large (large, cut into strips)
- jasmine rice - watch the video to see (for serving)
Instructions
- Prepare and sear beef: Cut beef chuck roast into small pieces. Season with salt. Heat pan to 365°F (185°C). Sear beef pieces in hot pan without moving until a deep brown crust forms on one side, then turn to sear other sides. Remove and set aside.
- Caramelize onions and toast curry powder: In the same pan, add sliced onions and cook until caramelized. Add 3 tablespoons of Massaman curry powder and sauté for about 1 minute to release oils and flavors. Open a window due to strong fumes.
- Add aromatics and flavorings: Add chopped garlic, finely chopped red chili pepper, tamarind concentrate, brown sugar, fish sauce, sliced bell peppers, and galanga slices. Stir to combine and cook briefly.
- Add coconut milk and beef stock: Pour in about 1 cup of coconut milk to cool the mixture, then add seared beef back to the pan. Cover beef with about 1.5 cups of beef stock (or vegetable broth). Bring to a simmer.
- Simmer beef curry: Cook the curry slowly over low heat for about 1 hour 45 minutes to 2 hours, or until beef is fork tender. Stir occasionally and add more stock if needed to prevent drying.
- Add sweet potatoes and finish cooking: When beef is almost tender (about 15-20 minutes before done), add peeled and cut sweet potatoes. Also add remaining 0.5 cup coconut milk. Continue cooking for another 10-15 minutes until potatoes are tender and beef is falling apart.
- Remove galanga and adjust seasoning: Remove the hard galanga slices before serving. Adjust seasoning as needed.
- Serve: Serve the Massaman curry hot over jasmine rice. Garnish with chopped roasted peanuts, fresh parsley, and lime zest.
