Massaman Beef curry
Massaman beef curry is a rich, aromatic stew where tender chunks of beef simmer in a velvety sauce of coconut milk, warm spices, and a touch of tamarind for brightness. The dish balances deep, earthy notes from toasted peanuts and cinnamon with a gentle heat from dried chilies, all layered over slow-cooked meat that falls apart at the touch of a fork. A final sprinkle of crushed peanuts adds a satisfying crunch, while jasmine rice serves as the perfect vessel to soak up every last drop of the fragrant, slightly sweet and tangy gravy. Worth the time it takes to coax out its layers of flavor, this curry delivers a comforting, restaurant-worthy dish that feels both indulgent and deeply nourishing.
Ingredients
- Peanuts85g
- Coconut cream400ml can
- Massaman curry paste4 tbsp
- Beef600g stewing cut into strips
- Potatoes450g waxy
- Onion1 cut thin wedges
- Lime4 leaves
- Cinnamon stick1
- Tamarind paste1 tbsp
- Brown sugar1 tbsp palm or soft light
- Fish Sauce1 tbsp
- chilli1 red deseeded and finely sliced, to serve
- Jasmine Riceto serve
Nutrition
Directions
- 1
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.
- 2
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.
- 3
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
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