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Beef Massaman Curry Recipe

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4.2 from 14 reviews

Beef Massaman Curry is a rich and aromatic Thai dish combining tender chunks of chuck steak slow-simmered in a fragrant blend of massaman curry paste, coconut milk, tamarind, and spices. Served with steamed jasmine rice and garnished with fresh coriander, red chillies, and coconut cream, this comforting curry delivers a perfect balance of savory, sweet, and tangy flavors.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

Meat

  • 1 kg chuck steak (or stewing steak), cut into large chunks (5-8 cm)
  • Sea salt, to season
  • Black pepper, freshly cracked, to season

Curry Base

  • 2-3 tablespoons vegetable oil
  • 1 brown onion, thickly sliced
  • 3 garlic cloves, finely chopped
  • 100 g massaman curry paste
  • 500 ml coconut milk
  • 2 teaspoons chicken stock powder or 2 chicken stock cubes
  • 1-2 teaspoons sugar
  • 1-2 tablespoons fish sauce
  • 1-2 tablespoons tamarind paste
  • 750 ml boiling water
  • 2-3 Makrut lime leaves

Vegetables

  • 500 g potatoes, peeled and cut into large chunks

To Serve

  • Steamed Jasmine Rice
  • Coriander (cilantro), finely chopped
  • Red chillies, finely sliced
  • Coconut cream (optional)

Instructions

  1. Prepare the Meat: Cut the chuck steak into large chunks about 5-8 cm in length. Season generously with sea salt and freshly cracked black pepper to enhance the meat’s flavor.
  2. Brown the Meat: Heat vegetable oil in a large pan, preferably cast iron, over medium-high heat. Brown the meat in batches to ensure even cooking and to avoid overcrowding. Set the browned meat aside on a large plate or tray.
  3. Reduce Excess Fat: If the pan has excess fat from browning the meat, remove some so only a few tablespoons remain. This ensures the curry isn’t overly oily.
  4. Sauté Aromatics: Add the thickly sliced onion and finely chopped garlic to the pan. Sauté until they soften and become fragrant, forming the curry’s flavor base.
  5. Cook Curry Paste: Stir in the massaman curry paste and cook for a few minutes until the paste starts to separate and releases its rich aroma.
  6. Add Coconut Milk: Pour in the coconut milk and stir to combine with the curry paste, creating a creamy curry base.
  7. Incorporate Seasonings: Add chicken stock powder (or cubes), sugar, fish sauce, tamarind paste, and Makrut lime leaves. Pour in the boiling water. Mix well and bring the mixture to a gentle simmer.
  8. Return Meat and Add Potatoes: Add the browned meat back into the pan along with the peeled, large chunks of potatoes. Ensure the liquid covers the ingredients; add extra boiling water if needed.
  9. Simmer Until Tender: Allow the curry to simmer gently over low to medium heat for 1.5 to 2 hours. Cooking time will vary based on meat chunk size. Stir occasionally, and towards the end, skim off any excess fat that rises to the surface.
  10. Final Seasoning and Serve: Taste the curry sauce and adjust seasoning if necessary. Serve hot with steamed jasmine rice, garnished with finely chopped coriander and sliced red chillies. Offer coconut cream on the side for added richness or to mellow the spice.

Notes

  • Using chuck steak or stewing steak provides the best texture after slow simmering.
  • If tamarind paste is unavailable, lemon juice or lime juice can be used as a substitute, although the flavor will be less authentic.
  • Removing excess fat during cooking helps keep the curry from becoming greasy.
  • The curry becomes even more flavorful when allowed to rest for a few hours or overnight in the fridge.
  • Makrut lime leaves add a distinct citrus aroma; if unavailable, a small piece of lime zest can be used.
  • Adjust the level of fish sauce and sugar according to personal taste preferences.

Find it online: https://cheftinaskitchen.com/beef-massaman-curry-recipe/