Beef Massaman Curry is a rich, flavorful Thai curry that combines tender beef with aromatic spices, coconut milk, and potatoes. This dish is a fantastic balance of savory, sweet, and mildly spicy flavors. Here’s a delicious and easy-to-follow recipe to make Beef Massaman Curry at home:
Ingredients:
For the Curry:
- 1 lb beef (chuck roast or stew meat), cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Massaman curry paste (adjust based on spice preference)
- 1 can (14 oz) coconut milk
- 1/2 cup beef broth or water
- 2 medium potatoes, peeled and cut into cubes
- 1/4 cup roasted peanuts, crushed (optional)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste (optional, for added depth)
- 2-3 kaffir lime leaves, torn (optional, for fragrance)
- 1 cinnamon stick (optional, for added flavor)
- 1 star anise (optional, for flavor)
- 1 tablespoon lime juice (freshly squeezed)
For Garnish (optional):
- Fresh cilantro, chopped
- Crushed peanuts
- Lime wedges
Instructions:
1. Brown the Beef:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes and brown them on all sides for 5-7 minutes. Remove the beef from the pot and set it aside.
2. Sauté the Aromatics:
- In the same pot, add the chopped onion, and cook for 3-4 minutes until softened.
- Add the minced garlic and ginger and sauté for another 1-2 minutes until fragrant.
3. Add the Curry Paste:
- Stir in the Massaman curry paste and cook for 1-2 minutes, letting the paste release its flavors.
4. Add the Coconut Milk and Broth:
- Pour in the coconut milk and beef broth (or water), stirring to combine.
- Add the fish sauce, brown sugar, and tamarind paste (if using). Stir until everything is well incorporated.
5. Simmer the Curry:
- Add the potatoes, kaffir lime leaves (if using), cinnamon stick, and star anise (if using). Bring the curry to a simmer, then reduce the heat to low.
- Cover the pot and let the curry simmer for about 1 hour or until the beef is tender and the potatoes are fully cooked. Stir occasionally to prevent sticking.
6. Adjust Seasoning:
- After the curry has simmered and the beef is tender, taste and adjust the seasoning. Add more fish sauce, brown sugar, or lime juice to taste, balancing the sweet, salty, and sour flavors.
7. Add Peanuts and Final Touches:
- Stir in the crushed peanuts for some crunch (optional).
- Remove the pot from the heat and discard the kaffir lime leaves, cinnamon stick, and star anise.
8. Serve:
- Ladle the Beef Massaman Curry into bowls and garnish with fresh cilantro, extra crushed peanuts, and lime wedges.
- Serve with steamed jasmine rice or flatbread to soak up the delicious curry sauce.
Tips:
- For more heat: If you prefer a spicier curry, you can add sliced Thai bird’s eye chilies or a pinch of chili flakes to the curry paste.
- For a thicker curry: If you’d like a thicker consistency, you can mash a few of the potatoes into the curry to thicken the sauce.
- Beef substitutions: If beef is not your preference, you can substitute it with chicken, lamb, or tofu.
This Beef Massaman Curry is comforting, flavorful, and perfect for a hearty dinner. Enjoy the blend of spices and coconut milk that make this dish a true Thai classic!