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.

Course Dinner

Cuisine Thai

Prep Time 15

Cook Time 1 40

Total Time 1 55

Servings people

Calories 309kcal

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.