Slow-Simmered Massaman Curry with Potatoes and Peanuts
Fall-apart tender beef braised in a luxuriously thick coconut curry spiced with cinnamon, cardamom, and star anise, studded with golden potatoes and roasted peanuts. This Persian-influenced Thai curry is warm, fragrant, and deeply comforting -- the kind of dish that fills the whole house with an intoxicating aroma.
Ingredients
- 1.5 lbs beef chuck, cut into 1.5-inch cubes
- 3 tablespoons massaman curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup beef broth
+ 12 more ingredients
Instructions
Scoop the thick coconut cream from the top of the unshaken can into a large Dutch oven or heavy pot. Heat over medium-high until it begins to separate and sizzle.
Add the massaman curry paste and fry in the coconut cream for 2-3 minutes, stirring constantly, until deeply fragrant and the oil turns reddish.
Add the beef cubes and sear on all sides in the paste, about 4 minutes.
Pour in the remaining coconut milk and beef broth. Add the cinnamon stick, cardamom pods, star anise, and bay leaf. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for 35 minutes until the beef is becoming tender.
Add the potatoes and onion quarters. Continue simmering, covered, for 20-25 more minutes until the potatoes are fork-tender and the beef falls apart easily.
Stir in the fish sauce, palm sugar, tamarind paste, and peanuts. Simmer uncovered for 5 more minutes to let the sauce thicken slightly.
Taste and adjust: more tamarind for tang, more sugar for sweetness, more fish sauce for depth.
Remove the whole spices (cinnamon stick, star anise, cardamom pods, bay leaf). Serve over steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI