Massaman Curry
Slow-simmered beef in a fragrant massaman sauce studded with tender potatoes and roasted peanuts, balancing warm spices, coconut richness, and tangy-sweet notes. It’s comfort food with subtle complexity—great for an attentive midweek or weekend meal where gentle simmering does the work.
1 ½ lb beef chuck, cut into 1-inch cubes
3 tbsp massaman curry paste
1 can coconut milk, 13.5 oz can
2 tbsp vegetable oil
1 yellow onion, cut into wedges
2 potato, peeled and cut into 1-inch pieces
½ cup roasted peanuts
1 tbsp tamarind paste
2 tbsp fish sauce
2 tbsp brown sugar
1 whole cinnamon stick
4 cardamom pods, lightly crushed
2 bay leaf
1 cup water or low-sodium beef broth
1 tbsp lime juice
½ tsp salt
2 tbsp fresh cilantro, chopped, for garnish
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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