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Massaman Beef Curry

A rich and hearty Massaman Beef Curry that combines Thai and Muslim influences, featuring tender beef, creamy coconut milk, and aromatic spices for a comforting dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb beef chuck, cut into 2-inch cubes Grass-fed chuck is recommended for better quality and flavor.
  • 2.5 cups coconut milk Full-fat coconut milk makes a rich sauce.
  • 3 Tbsp fish sauce Use Red Boat fish sauce for robust flavor.
  • 2 to 3 Tbsp palm sugar, chopped Helps to balance flavors.
  • 2 to 3 Tbsp tamarind paste Adds essential tanginess.
  • 11 oz russet or Yukon gold potato, cut into 1.5-inch chunks Provides texture and heartiness.
  • 0.5 large onion, sliced into 0.5-inch strips
  • 0.25 cup roasted peanuts Adds a crunchy texture.
  • Jasmine rice for serving To soak up the curry sauce.
Curry Paste
  • semi-homemade massaman curry paste Brings convenience without sacrificing quality.

Method
 

Preparation
  1. Grind all your whole spices into a fine powder using a spice grinder or mortar and pestle.
  2. Combine your semi-homemade massaman curry paste with the ground spices.
Cooking
  1. In a skillet, sear the beef cubes on medium-high heat until browned. Remove the beef and deglaze the pan with water.
  2. In the same pan, add 0.5 cup of coconut milk and bring to a gentle boil.
  3. Add the curry paste mixture, stirring until it thickens.
  4. Return the seared beef to the pan, add remaining coconut milk, deglazed juices, fish sauce, palm sugar, and tamarind paste.
  5. Close the lid of your Instant Pot and set to Pressure Cook for 30 minutes.
  6. Let it naturally release for 10 minutes, then quick release the remaining pressure.
  7. Add the potatoes, onions, and roasted peanuts. Simmer for another 10 to 15 minutes until the potatoes are tender.
  8. Adjust seasoning if needed and serve warm over jasmine rice.

Notes

This curry can be stored in an airtight container in the refrigerator for up to 4 days. It tastes even better the next day. For longer storage, freeze for up to 3 months.