Massaman Curry

Massaman Curry is a mild, richly spiced Thai curry with Persian and Indian influences, built on warm spices like cinnamon, cardamom, and star anise rather than fresh chiles. Slow-simmered beef, potatoes, and peanuts in coconut milk create a deeply comforting, slightly sweet stew.

By YumYum Editorial · Thai

Prep: 30 min · Cook: 40 min · Total: 70 min · Serves 4

Ingredients

• 2 lb beef chuck, cut into 2-inch chunks
• 4 tbsp massaman curry paste
• 2 cans (14 oz each) coconut milk, cream separated
• 2 cups beef or chicken stock
• 2 large potatoes, peeled and cubed
• 1 onion, cut into wedges
• 1/3 cup roasted peanuts
• 3 tbsp fish sauce
• 3 tbsp palm sugar
• 3 tbsp tamarind paste
• 3 bay leaves
• 1 cinnamon stick
• 3 cardamom pods, cracked

Instructions

1. Scoop the coconut cream from the tops of the cans and heat in a heavy pot over medium heat until the oil separates.
2. Fry the massaman curry paste in the cream for 3-4 minutes until deeply fragrant.
3. Add beef chunks and stir to coat, browning lightly on all sides, about 5 minutes.
4. Pour in remaining coconut milk and stock, then add bay leaves, cinnamon stick, and cardamom.
5. Bring to a simmer, cover, and cook on low heat for 1.5-2 hours until beef is fork-tender.
6. Add potatoes and onion wedges, simmering uncovered another 20-25 minutes until potatoes are tender.
7. Stir in fish sauce, palm sugar, tamarind paste, and peanuts.
8. Simmer 10 more minutes to let flavors meld and sauce thicken slightly.
9. Remove whole spices before serving, and serve hot with jasmine rice or roti.