📝 About This Recipe
Often cited as the 'King of Curries,' Massaman is a luxurious, mild, and aromatic masterpiece that beautifully bridges the gap between Persian spice traders and Thai tradition. This dairy-free delight features fall-apart tender beef, buttery potatoes, and a rich coconut sauce infused with warm spices like cinnamon, cardamom, and star anise. It is a soul-warming dish that offers a perfect balance of sweet, salty, and tangy flavors, making it a timeless favorite in Southeast Asian cuisine.
🥗 Ingredients
The Aromatics & Paste
- 4 tablespoons Massaman Curry Paste (high-quality store-bought or homemade)
- 1/2 cup Coconut Cream (the thick part from the top of the can)
- 1 piece Cinnamon Stick (roughly 3 inches long)
- 3 pieces Star Anise (whole)
- 5 pieces Cardamom Pods (bruised slightly to release oils)
The Main Components
- 1.5 pounds Beef Chuck Roast (cut into 1.5-inch cubes)
- 1.5 cups Coconut Milk (full-fat, unsweetened)
- 1 cup Beef Broth (low sodium)
- 3 medium Yukon Gold Potatoes (peeled and cut into large chunks)
- 1 cup Pearl Onions (peeled, or 1 large white onion cut into wedges)
- 1/4 cup Roasted Peanuts (unsalted)
The Seasoning Trio
- 3 tablespoons Fish Sauce (adjust to taste)
- 2-3 tablespoons Palm Sugar (finely shaved; substitute with brown sugar if needed)
- 2 tablespoons Tamarind Paste (concentrate)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Red Chili (thinly sliced for heat and color)
- 2 tablespoons Fried Shallots (optional for crunch)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, add the 1/2 cup of thick coconut cream over medium heat. Stir constantly for 3-5 minutes until the cream 'cracks' and the oil begins to separate from the solids.
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2
Add the Massaman curry paste to the coconut oil. Fry the paste for 2-3 minutes, stirring vigorously, until it becomes incredibly fragrant and turns a deep, dark red.
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3
Add the beef cubes to the pot. Stir to coat every piece of meat in the fried paste, searing the edges for about 4-5 minutes.
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4
Pour in the remaining coconut milk and the beef broth. Add the cinnamon stick, star anise, and bruised cardamom pods.
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5
Bring the liquid to a gentle simmer. Reduce the heat to low, cover the pot, and let it braise for about 60 minutes. The beef should be starting to soften but not falling apart yet.
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6
While the beef simmers, toast your peanuts in a dry pan over medium heat for 2 minutes until golden and fragrant. Set aside.
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7
After the hour is up, add the potato chunks and pearl onions to the pot. Ensure they are mostly submerged in the liquid.
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8
Continue to simmer, covered, for another 25-30 minutes until the potatoes are fork-tender and the beef is melt-in-your-mouth soft.
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9
Stir in the fish sauce, shaved palm sugar, and tamarind paste. This is the 'holy trinity' of Thai seasoning—sweet, salty, and sour.
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10
Let the curry simmer uncovered for 5 more minutes to allow the sauce to thicken slightly and the flavors to meld.
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11
Taste the sauce. It should be rich and balanced. If you want it saltier, add more fish sauce; for more tang, add tamarind; for sweetness, add a pinch more sugar.
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12
Remove the whole spices (cinnamon, star anise, cardamom) if desired, or leave them in for a rustic, authentic look.
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13
Stir in the roasted peanuts just before serving to maintain some of their crunch.
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14
Ladle the curry into deep bowls. Garnish with fresh cilantro, sliced red chilis, and a sprinkle of fried shallots.
💡 Chef's Tips
Don't rush the coconut cream 'cracking' step; this separation is key to a silky, authentic texture. If the sauce is too thick, add a splash of water or broth; if too thin, simmer uncovered for a few extra minutes. For the best flavor, make this a day in advance—the spices deepen and the beef absorbs more sauce overnight. Use Yukon Gold or Red potatoes as they hold their shape better than Russets during long simmering. If you are sensitive to spice, start with 2-3 tablespoons of paste and work your way up.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Jasmine rice to soak up the fragrant sauce. Pair with a side of Thai Cucumber Salad (Achat) to provide a refreshing, acidic contrast to the rich curry. Warm garlic or plain Roti bread is perfect for dipping into the remaining gravy. A chilled glass of off-dry Riesling or a Singha beer complements the warm spices beautifully. Finish the meal with fresh mango slices or mango sticky rice for a traditional dessert.