Massaman Curry
Massaman curry is a mild and deeply aromatic Thai curry with Persian and Indian influences, featuring warm spices like cinnamon, cardamom, and star anise alongside rich coconut milk. It is one of the most complex and beloved curries in Thai cuisine, slow-cooked until the meat is fall-apart tender.
A rich and mildly spiced Thai-Muslim curry with tender beef, potatoes, and roasted peanuts.
Nutrition per serving
Ingredients
protein
sauce
vegetables
topping
seasoning
Instructions
Brown the Beef
Heat a heavy-bottomed pot over medium-high heat with a little oil. Sear the beef cubes in batches until browned on all sides, about 3 minutes per batch. Remove and set aside.
Cook the Curry Paste
In the same pot, add the massaman curry paste and fry for 2 minutes until fragrant. Pour in half the coconut milk and stir to combine with the paste.
Slow Simmer
Return the beef to the pot and add the remaining coconut milk and enough water to cover. Simmer on low heat for 35 minutes until the beef is nearly tender.
Add Potatoes and Finish
Add the potatoes and cook for a further 15 minutes until soft. Stir in tamarind paste and fish sauce to taste, then top with roasted peanuts before serving.
Substitutions
Common mistakes
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