Easy Beef Massaman Curry

A bowl of beef massaman curry with rice.

Beef Massaman Curry is a Thai coconut beef curry made easy with store-bought paste, then finished with tamarind, peanuts, and tender beef for authentic flavor at home.

Course Dinner, Main Course

Cuisine Asian, Thai

Diet Low Lactose

Keyword authentic massaman curry, beef massaman curry, coconut beef curry, maesri massaman curry, massaman curry, tamarind beef curry, thai beef curry, Thai beef massaman curry, thai massaman curry

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 680

Author Hyegyoung K. Ford

Ingredients

2 tbsp (15 ml) oil
3 tbsp (45 ml) canned Massaman curry paste
1 lb (450 g) beef stew meat preferably diced chuck
14 oz (396 g) can coconut milk
1 cup (240 ml) beef broth
1 tbsp (15 ml) tamarind puree
1/4 cup (35 g) roasted peanuts plus extra for garnish
1 tbsp (12 g) palm sugar coconut sugar or brown sugar
1 tbsp (15 ml) fish sauce
12 oz (340 g) potato peeled and diced into 1-inch pieces
4 tbsp cilantro optional

Extra spice (optional but recommended)

2 cinnamon sticks
10 cardamom pods
2 whole cloves

Instructions

If using the extra spice, toast cinnamon sticks, cardamom, and cloves in a dry pot over medium heat for 2-3 minutes. Remove the spice and set aside.
Heat oil in the pot, add the curry paste and stir for 1-2 minutes adding 1-2 tablespoons of the creamy top of coconut milk.
Add the beef and stir-fry for 3-4 minutes until the beef is browned.
Pour the coconut milk, beef broth, peanuts, tamarind puree, sugar, and fish sauce. Return the toasted spices to the mixture, and stir well. Cover with the lid and simmer over low heat for 40 minutes
Add the potato and cook for another 10 minutes or until the potatoes are tender. Taste and adjust the seasoning according to your taste. Garnish with extra chopped peanuts and cilantro at the end. Serve hot with boiled Jasmin rice.

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