Massaman Beef curry
Beef and potatoes in a gently sweet, peanut-rich coconut curry — Thailand's most comforting bowl.
- Total
- 35 min
- Serves
- 4
Thailand's mildest, most aromatic curry: beef simmered slow in coconut cream with massaman paste, potatoes, peanuts and warm spices — cinnamon, tamarind, palm sugar — until rich and gently sweet. The Persian-rooted spices set it apart from fierier Thai curries. It's a comforting, fragrant bowl that wins over the spice-shy.
Ingredients
- 85g Peanuts
- 400ml can Coconut cream
- 4 tbsp Massaman curry paste
- 600g stewing cut into strips Beef
- 450g waxy Potatoes
- 1 cut thin wedges Onion
- 4 leaves Lime
- 1 Cinnamon stick
- 1 tbsp Tamarind paste
- 1 tbsp palm or soft light Brown sugar
- 1 tbsp Fish Sauce
- 1 red deseeded and finely sliced, to serve chilli
- to serve Jasmine Rice
Instructions
- Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
- Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
- Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
Nutrition (per serving)
- Calories
- 750
- Protein
- 40 g
- Fat
- 45 g
- Carbs
- 60 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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