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Flavorful Thai Massaman Curry with Beef

Thai Massaman curry with beef - featured image
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A rich and creamy Thai Massaman curry with tender slow-simmered beef, warm spices, and crunchy roasted peanuts, perfect for a comforting dinner.

Ingredients

Scale
  • 2 tablespoons Thai Massaman curry paste (Mae Ploy brand recommended)
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 2 tablespoons tamarind paste
  • 1 tablespoon palm sugar or brown sugar
  • 2 tablespoons fish sauce
  • 1 pound (450 g) beef chuck, cut into 1-inch cubes
  • 2 medium potatoes, peeled and cut into chunks
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 cinnamon stick
  • 3–4 cardamom pods, lightly crushed
  • 1/3 cup roasted peanuts, unsalted
  • Fresh cilantro leaves for garnish
  • Steamed jasmine rice, for serving

Instructions

  1. Prep your ingredients: Cut the beef into 1-inch cubes, peel and chop potatoes, slice the onion, and mince the garlic.
  2. Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, about 4-5 minutes per batch, then remove and set aside.
  3. Lower heat to medium. Add more oil if needed. Sauté sliced onions and minced garlic until translucent and fragrant, about 3-4 minutes.
  4. Stir in 2 tablespoons of Massaman curry paste and cook with onions for 1-2 minutes until aromatic.
  5. Slowly add the can of coconut milk, stirring to combine with the paste until the sauce is rich and creamy.
  6. Add tamarind paste, palm sugar, fish sauce, cinnamon stick, and cardamom pods. Stir gently.
  7. Return the browned beef and potatoes to the pot. Bring to a low simmer, cover, and cook for 45 minutes to 1 hour, stirring occasionally.
  8. Check for tenderness of beef and potatoes; continue simmering for another 10-15 minutes if needed.
  9. Taste and adjust seasoning with more fish sauce, sugar, or tamarind paste as desired.
  10. Just before serving, stir in the roasted peanuts for texture and nutty flavor.
  11. Serve hot over steamed jasmine rice, garnished with fresh cilantro.

Notes

Keep the lid slightly ajar during simmering if the sauce thickens too much; add a splash of water or coconut milk to loosen. Browning the beef first locks in juices and adds depth. Fry curry paste with onions to release essential oils and deepen flavor. Roast peanuts briefly in a dry pan to enhance crunch and aroma.

Nutrition

Keywords: Thai Massaman curry, beef curry, Thai dinner recipe, easy curry, homemade Thai curry, slow simmered beef, roasted peanuts, coconut milk curry

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