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Massaman Curry

A mild, fragrant Thai curry with falling-apart beef, potatoes, and peanuts in a rich coconut sauce perfumed with cinnamon, cardamom, and star anise.

DinnerThaiMedium

15 min

Prep

1 hr

Cook

1 hr 15 min

Total

Servings

Medium

Difficulty

Instructions

Scoop the thick cream from the top of the coconut milk. Cook it in a heavy pot over medium heat until the oil separates. Add the massaman paste and fry for 2 minutes until fragrant.

Add the beef and sear until browned on all sides. Add the remaining coconut milk, cinnamon stick, cardamom, and star anise. Bring to a simmer.

Cover and simmer on low for 40 minutes. Add the potatoes and onion. Continue cooking for 20 minutes until the potatoes are tender and the beef is falling apart.

Tip: Low and slow is the key. Don't rush this with high heat or the beef will be tough. The sauce should be barely bubbling.

Stir in fish sauce, sugar, tamarind paste, and peanuts. Remove the whole spices. Serve over jasmine rice.

Nutrition per Serving

520kcal

Calories

34g

Protein

38g

Carbs

26g

Fat

Fiber

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Massaman Curry

Ingredients

Instructions

Nutrition per Serving

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