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A couple of weeks ago, I got a request from my husband to cook him a beef massaman curry. My husband is not a big fan of red meat but he enjoys it once in a while. So this quest is a mission for me to kill it and make it a memorable dish. (I might be exaggerated on this part, but of course, I always do the best with every meal I make.)
Massaman curry is probably the mildest in spice but yet one of the richest flavor Thai curries. Cooking beef masaman curry is a bit different than chicken masaman curry. The best beef massaman curry does not depend on a good curry sauce, but it is including tender and moist chunks of beef that simmer in the massaman curry sauce, too. For this recipe, I simmer the chunks of lean beef boneless with lite coconut milk, a bit of water, and massaman curry for 30 to 45 minutes. This step will make the beef tender and full of flavor before you cook them some more with the other ingredients.
Last but not least tip for this massaman dish is to serve this delicious curry over steamed brown rice and top it with beautiful healthy fat fruit like slices of avocado. On the other hand, if you are watching for your carbs intake, then you can just enjoy the curry itself because there already are some carbs in the potatoes. I hope you like this recipe as much as we do. 🙂
Beef Massaman Curry
- 2.5 pounds Lean beef boneless stew
- 1.5 pounds white potatoes
- 1 Sweet onion cut ½ then cut 4
- 3 cans Lite coconut milk 13.5 fl.oz/each
- 4 tablespoon Massaman curry paste
- 3 tablespoon Tamarind concentrate
- 2 tablespoon Fish sauce
- 3 tablespoon Coconut sugar
- 1 tablespoon Olive oil
- 2.5 cups Water
- 2 sticks Cinnamon
- 5 Bay leaves
- Cut the potatoes into chunk cubes and cook them in boiling water and put them aside.
- Turn the stove on medium-high then add ½ can of lite coconut milk,1 cup of water, 1 tablespoon of Masaman curry paste, and beef into a pot. Simmer the beef and the other ingredients for 30 to 45 minutes or until the meat is soft and tender then put it aside.
- Turn the stove on high. In a large pot, add olive oil and 3 tablespoon Masaman curry paste. Stir-fry the paste until you can smell the paste's aroma then add one can of lite coconut milk. Once the curry is boiling, add more lite coconut milk a bit by bit. So basically, every time that the curry is boiling, you are going to more of the coconut milk (all the rest of the coconut milk).
- Add the cooked beef and potatoes, cinnamon sticks, bay leaves, ½ cup of water, sweet onion, fish sauce, tamarind, coconut sugar. Mix all the ingredients together and let them cook until the onion is cooked.
- Serve the curry with a choice of your steamed rice, but I recommend either jasmine brown rice or basmati rice (these are one of the healthier choices among the other kind of rice) and sliced avocados.
Try something authentic, making homemade curry paste
I used a store-bought massaman curry in this recipe just for the time's sake. However, I have the massaman curry paste recipe if you want to make it from scratch.
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