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Greatest plates · Main
Massaman Beef Curry with Potato and Peanuts
A rich, slow-simmered Thai massaman curry with tender beef chuck, golden potatoes and roasted peanuts in a fragrant coconut sauce, served over fluffy jasmine rice.
Serves 4Prep 20 minCook 120 minBeef
Containspeanut · soy · fish
Protein 16%Carbs 30%Fat 54%
About 1429 kcal a serve — 56 g protein, 108 g carbs, 86 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Brown the beef
brownHeat the vegetable oil in a large heavy pot over medium-high heat. Brown the beef chunks in batches until well coloured on all sides, then set aside.
In the potSear →
medium-high, 8 min
Fry the paste
pasteSkim off most of the thick cream from the top of one can of coconut milk and add it to the pot with the massaman curry paste. Fry, stirring, until fragrant and the oil begins to split out.
In the potBloom →
medium, 3 min
Build the braise
braiseReturn the beef to the pot with the remaining coconut milk, cinnamon stick, cardamom pods and bay leaves. Bring to a gentle simmer, cover and cook until the beef is starting to become tender.
In the potSimmer →
low, 75 min
Add potato and onion
potatoStir in the potatoes, onion wedges and peanuts. Simmer uncovered until the potatoes are tender and the sauce has thickened.
In the potAdd →
low, 30 min
Season
seasonSeason with fish sauce, palm sugar and tamarind puree. Taste and adjust — it should be balanced salty, sweet and sour.
In the potSeason →
stir through
Cook the rice
riceRinse the jasmine rice until the water runs clear. Combine with water in a saucepan, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Rest off the heat 5 minutes and fluff.
In the saucepanSteam →
low, 12 min + rest
Serve
serveSpoon the curry over the jasmine rice and serve.
serve hot
Cook's noteMassaman is best made a day ahead — the flavours deepen overnight. Discard the cinnamon stick, cardamom and bay leaves before serving.
Estimated per serve
1429 kcal · 56 g protein · 108 g carbs · 86 g fatestimates, within ~10%
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