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–+ servings

Massaman Curry

Massaman curry is a fragrant Thai curry prepared with fall-apart-tender beef, creamy coconut milk, and aromatic spices. It’s best when made from scratch!
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Prep Time 10 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 45 minutes
Course Snack
Cuisine American
Servings 6
Calories 120 kcal

Ingredients
  

Curry Paste Ingredients

  • 1 teaspoon ground cumin
  • 0.75 teaspoon ground coriander
  • 2 teaspoons ground ginger
  • 0.75 teaspoon white pepper
  • 0.25 teaspoon cardamom
  • 0.25 teaspoon cloves
  • 0.5 teaspoon cinnamon
  • 1 pinch salt
  • 3 Fresno chilies Fresno chilies seeded and chopped
  • 1.5 tablespoons lemongrass paste
  • 4 cloves garlic
  • 0.5 medium red onion diced
  • 7 stems cilantro just the stems
  • 0.5 tablespoon miso paste
  • 1 teaspoon brown sugar
  • 1 tablespoon fresh lime juice
  • as needed water for blending

Beef and Curry Base

  • 3 pounds cubed beef chuck
  • 3 tablespoons cornstarch
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons vegetable oil
  • 14 ounces canned full fat coconut milk
  • 2 cups beef broth

Final Additions and Garnish

  • 1 medium yellow onion thinly sliced
  • 1.5 pounds baby gold potatoes halved
  • to taste Roasted peanuts and chopped fresh cilantro for garnish

Instructions
 

Preparation Steps

  • Blend. Add the cumin, coriander, ginger, pepper, cardamom, cloves, cinnamon, salt, chilis, lemongrass paste, garlic, onion, cilantro, miso paste, brown sugar, and lime juice to a blender. Pulse until a paste forms. If the paste isn’t coming together, add water, one tablespoon at a time, as needed.
  • Season the beef. In a medium-sized mixing bowl, toss together the beef, cornstarch, salt, and pepper.
  • Brown the beef. In a large saucepan, heat the oil over medium-high heat. Add the beef and saute until nicely caramelized on all sides.
  • Make it saucy. Stir in the coconut milk and the curry paste followed by the beef broth. Stir until well combined.
  • Simmer. Turn the heat to low, stir in the onion, and cover the saucepan. Simmer for 2 hours.
  • Add the potatoes. Stir in the potatoes, cover the pan again, and cook for 25 minutes or until the potatoes are fork-tender.
  • Serve. Serve warm over steamed white rice garnished with peanuts and cilantro.

Notes

Serve warm over steamed white rice garnished with roasted peanuts and fresh cilantro.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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