📝 About This Recipe
Massaman is the 'King of Curries,' a magnificent fusion of Thai aromatics and Persian-inspired spices like cinnamon and cardamom. This slow-braised beef stew is defined by its velvety, rich sauce, tender chunks of meat, and a perfect balance of sweet, salty, and sour notes. It is a soul-warming dish that showcases the incredible depth of flavor achieved through patient simmering and high-quality coconut cream.
🥗 Ingredients
The Beef & Aromatics
- 2 lbs Beef Chuck Roast (cut into 1.5-inch cubes)
- 28 oz Coconut Milk (two cans, full fat only)
- 1 piece Cinnamon Stick (about 3 inches long)
- 2 pieces Star Anise (whole)
- 4 pieces Cardamom Pods (bruised slightly)
The Curry Base
- 4 tablespoons Massaman Curry Paste (high-quality Thai brand like Mae Ploy or Maesri)
- 2 tablespoons Vegetable Oil (only if coconut cream doesn't separate)
- 3 tablespoons Fish Sauce (adjust to taste)
- 3 tablespoons Palm Sugar (finely chopped; brown sugar as a substitute)
- 2 tablespoons Tamarind Paste (concentrate)
Vegetables & Texture
- 3 large Yukon Gold Potatoes (peeled and cut into 1-inch chunks)
- 1 cup Pearl Onions (peeled, or 1 large white onion cut into wedges)
- 1/2 cup Roasted Peanuts (unsalted)
For Garnish
- 1/4 cup Cilantro (fresh leaves)
- 1 piece Thai Red Chili (thinly sliced for heat)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the beef cubes, one can of coconut milk, the cinnamon stick, star anise, and cardamom pods. Add enough water just to cover the beef.
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2
Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 60-90 minutes until the beef is starting to get tender. Skim off any foam that rises to the top.
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3
While the beef simmers, open the second can of coconut milk without shaking it. Spoon off the thick 'cream' from the top (about 1/2 cup) and place it in a separate wok or skillet over medium heat.
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4
Fry the coconut cream for 3-5 minutes, stirring constantly, until it reduces and the oil begins to separate from the solids (look for small shiny beads of oil).
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5
Add the Massaman curry paste to the coconut oil/cream. Stir-fry for 2-3 minutes until the paste is fragrant and deeply darkened in color.
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6
Once the beef in the main pot is tender, pour the fried curry paste mixture into the pot. Stir well to incorporate.
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7
Add the remaining coconut milk from the second can, the potatoes, and the onions to the pot.
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8
Season with fish sauce, palm sugar, and tamarind paste. Stir gently to dissolve the sugar.
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9
Simmer for another 25-30 minutes until the potatoes are fork-tender and the sauce has thickened to a silky consistency.
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10
Stir in the roasted peanuts and let them cook for just 5 minutes to soften slightly.
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11
Taste the sauce. It should be a harmonious balance of sweet, salty, and sour. Add more fish sauce for salt, sugar for sweetness, or tamarind for tang if needed.
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12
Remove the whole spices (cinnamon, star anise) before serving. Ladle into deep bowls and garnish with fresh cilantro and sliced chilies.
💡 Chef's Tips
Always use full-fat coconut milk; light versions will not 'crack' to release the oil needed to fry the paste. If the sauce is too thick, thin it with a splash of water or beef broth; if too thin, simmer uncovered for longer. For the best flavor, make this a day in advance as the spices deepen and the beef absorbs more sauce overnight. Don't overcook the potatoes to the point of falling apart; Yukon Golds are preferred because they hold their shape better than Russets. Toast your own peanuts in a dry pan for a few minutes before adding them to significantly enhance the nutty aroma.
🍽️ Serving Suggestions
Serve with hot, fluffy Jasmine rice to soak up the luxurious curry sauce. A side of Arjad (Thai cucumber relish) provides a crisp, vinegary contrast to the rich beef. Warm Roti Canai or buttery flatbread is perfect for dipping into the remaining gravy. Pair with a crisp, off-dry Riesling or a cold Thai lager to balance the mild spice and richness. Finish the meal with fresh mango slices or coconut sorbet for a traditional touch.