Massaman Curry

Rich, aromatic, and deeply comforting, this traditional Massaman Curry is a harmonious blend of Thai and Indian flavors, perfect for your dinner table. Tender chunks of beef simmered in creamy coconut milk are paired with hearty potatoes, sweet onions, and crunchy roasted peanuts, creating a truly indulgent dish. Infused with warm spices like cinnamon and cardamom, and balanced by tangy tamarind and a hint of lime, every spoonful is an explosion of flavor. This delightful curry is slow-cooked to perfection, ensuring melt-in-your-mouth texture and bold, layered seasoning. Serve it with fluffy jasmine rice for an authentic and satisfying meal that’s sure to become a family favorite. Perfect for cozy nights, this Massaman Curry is a must-try recipe for lovers of Thai cuisine.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 400 ml Coconut milk
• 3 tablespoons Massaman curry paste
• 500 grams Beef (preferably chuck or brisket), cut into 1-inch cubes
• 300 grams Potatoes, peeled and cubed
• 1 medium Onion, sliced
• 50 grams Peanuts, unsalted and roasted
• 2 tablespoons Fish sauce
• 1 tablespoon Tamarind paste
• 1 tablespoon Brown sugar
• 1 Cinnamon stick
• 4 Cardamom pods, slightly crushed
• 2 Bay leaves
• 1 tablespoon Lime juice, fresh
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt

Directions

Step 1

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the massaman curry paste and cook, stirring frequently, until the paste becomes fragrant, about 2 minutes.

Step 2

Pour in half of the coconut milk and bring it to a simmer. Cook for about 5 minutes until the oil starts to separate from the milk.

Step 3

Add the beef cubes to the pot, stirring to coat them with the curry mixture.

Step 4

Add the cinnamon stick, cardamom pods, and bay leaves. Stir these spices into the curry.

Step 5

Pour in the remaining coconut milk along with 150 ml of water. Bring to a gentle boil, then reduce the heat to low and cover the pot, allowing the beef to simmer for 60 minutes.

Step 6

After 60 minutes, add the cubed potatoes, sliced onion, and peanuts to the pot. Simmer for an additional 30-45 minutes, or until the beef and potatoes are tender.

Step 7

Season the curry with fish sauce, tamarind paste, brown sugar, and salt. Balance the flavors by adding lime juice at the end.

Step 8

Cook for another 5 minutes to allow the flavors to meld. Taste and adjust the seasoning as preferred.

Step 9

Remove the bay leaves, cinnamon stick, and cardamom pods before serving. Serve the massaman curry hot, with steamed jasmine rice.

Nutrition Facts

Serving size	1561.8 grams (1561.8g)

Amount per serving	% Daily Value*
Calories	2393

Total Fat 155.80g	200%
Saturated Fat 48.50g	242%
Polyunsaturated Fat 16.80g
Cholesterol 400mg	133%
Sodium 6003mg	261%
Total Carbohydrate 151.70g	55%
Dietary Fiber 17.60g	63%
Total Sugars 62.80g
Protein 108.40g	217%

Vitamin D 0IU	0%
Calcium 321mg	25%
Iron 20mg	113%
Potassium 3970mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 17.8%

Carbs: 24.8%