Beef Massaman Curry
Slow cooked until tender and juicy, this Beef Massaman Curry is a rich Thai curry that is slightly sweet with a mild heat and warming spices.
Prep Time 15 minutes minutes
Cook Time 1 hour hour 40 minutes minutes
Total Time 1 hour hour 55 minutes minutes
Servings 6 people
Heat the coconut oil in a high sided skillet and add the beef. Brown on all sides and remove (do this is 2-3 batches to avoid crowding the pan).
Add the onion and cook 2-3 minutes, until softened.
Add the curry paste and cook 2-3 minutes, until it starts to darken just slightly.
Add the coconut sugar, fish sauce, curry leaves and broth and bring to a simmer.
Add the coconut milk and bring back to a simmer.
Cover and simmer on low for 60 minutes.
Add the potatoes and cook another 10-20 minutes, until potatoes are cooked through.
Serve over jasmine rice with crushed peanuts, cilantro and limes (add sliced chilies for extra heat if desired).
- To ensure the beef cooks evenly, you’ll want to make sure it’s cut into even pieces.
- Bigger pieces of beef are ideal. You don’t want small pieces of meat floating around in your curry!
- Since this curry is made in one pan, make sure you’re using a high-sided skillet so all of the ingredients can fit in it together.
- Brown the beef in batches to avoid overcrowding in the pan. The beef will just steam if it is packed in too tightly.
- If the curry is too thick, just add more chicken or beef stock. If it's too thin, simmer it longer to reduce it.
- For a thick and creamy curry, be sure to use full fat coconut milk. Light coconut milk will make the curry too watery.
- This curry tastes even better the next day, so feel free to make it in advance for easy weeknight dinners.
Serving: 6ounces | Calories: 309kcal | Carbohydrates: 11g | Protein: 36g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 456mg | Potassium: 747mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2991IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 4mg