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Creamy Massaman Curry Recipe with Tender Beef and Potatoes

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A rich and comforting Massaman curry featuring tender beef chunks and creamy potatoes simmered in coconut milk with authentic spices. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 1.5 lbs beef chuck roast, cut into 1½-inch cubes
  • 2 medium potatoes (about 14 oz / 400g), peeled and cut into chunks (Yukon Gold recommended)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 3 tablespoons Massaman curry paste (homemade or Mae Ploy brand)
  • 1 large onion, sliced thin
  • ¼ cup (30g) roasted peanuts, roughly chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon tamarind paste
  • 1 tablespoon brown sugar
  • 2 tablespoons vegetable oil
  • 1 cup (8 fl oz / 240 ml) water or beef broth
  • 2 bay leaves
  • Optional garnishes: fresh cilantro, sliced red chilies, lime wedges

Instructions

  1. Prep your ingredients: Cut the beef into 1½-inch cubes, peel and chunk the potatoes, and slice the onion thinly (about 10 minutes).
  2. Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the Massaman curry paste and stir-fry for about 2 minutes until fragrant.
  3. Add the sliced onions and cook for another 3 minutes until softened and golden, stirring often to prevent sticking or burning.
  4. Add the beef cubes and stir continuously for 5-7 minutes until seared on all sides but not fully cooked.
  5. Pour in the coconut milk and beef broth (or water). Stir in fish sauce, tamarind paste, and brown sugar. Add the bay leaves and bring to a gentle simmer.
  6. Cover the pot, reduce heat to low, and simmer gently for 45 minutes to tenderize the beef, stirring occasionally.
  7. Add the potato chunks and continue simmering uncovered for another 20-25 minutes until potatoes and beef are tender and the sauce thickens slightly. If sauce is too thin, simmer uncovered longer; if too thick, add a splash of water or broth.
  8. Remove bay leaves. Stir in chopped peanuts for texture. Taste and adjust seasoning with extra fish sauce or sugar if needed.
  9. Serve hot, garnished with fresh cilantro, sliced red chilies, and a squeeze of lime. Enjoy with steamed jasmine rice or warm naan bread.

Notes

If curry is too thick, add water or broth to loosen. If too thin, simmer uncovered to reduce. Brown beef first for depth of flavor. Use full-fat coconut milk for creaminess. Adjust fish sauce and sugar to taste at the end. Leftovers store well in fridge for 3 days or freeze up to 2 months.

Nutrition

Keywords: Massaman curry, beef curry, creamy curry, Thai recipe, slow simmer, coconut milk, potatoes, easy dinner

Find it online: https://blixfood.com/creamy-massaman-curry-recipe-with-tender-beef-and-potatoes-easy-homemade-guide/