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Velvety, rich and falling apart, this Thai Beef Massaman Curry is the perfect comfort food. A fusion of Thai and Indian-style curries creates a beautifully rich and flavourful sauce that isn’t too full-on with spice.
As with most of the curries I make at home, I am perfectly happy to use store-bought paste… it just makes it that little bit more achievable to enjoy this beautiful dish in a snap. The flavours in the paste are lifted by the addition of ingredients like kaffir lime, tamarind and fish sauce; resulting in a soul-warming dish which has quickly become a favourite in our household.
Loaded with meat, potatoes, spices and creamy coconut milk, this Thai beef Massaman Curry will serve you well, slow-cooked to perfection on a lazy Sunday afternoon while you enjoy the incredible aromas filling your home right up to dinner time.
Enjoy with gusto,
Jaimie
Thai Beef Massaman Curry
Ingredients
- 1 kilogram braising beef (chuck or gravy) diced into large chunks
- 1 tablespoon cornflour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons vegetable oil divided
- ⅔ cup Massaman curry paste (see note)
- 1 onion sliced into wedges
- 400 grams coconut milk
- 1 cup beef stock
- Juice of 1 lime
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 6 kaffir lime leaves
- 500 grams baby potatoes halved
- 100 grams salted peanuts to serve
- Sliced red and green chillies optional, to serve
Instructions
- In a large bowl, toss the beef chunks with the cornflour, salt and pepper.
- In a large casserole dish with a lid, heat 2 tablespoons of the oil. Fry the meat in the oil over medium-high heat in batches, until you get a nice colour on the outside of the beef. This should take about 3-5 minutes each batch. Remove all the meat from the heat.
- Next, heat the remaining oil in the casserole dish. Heat the curry paste and fry for 1 minute or until fragrant, before adding the beef and onion. Stir fry for a further minute, until the beef and onion is well coated with the paste.
- Stir in the coconut milk, beef stock, lime juice, fish sauce, tamarind paste and brown sugar. Add the lime leaves and stir well to combine. Bring to a simmer and then cover and cook on low for 1.5 hours (see note).
- Add the potatoes and stir well before leaving to cook for a further 45 minutes, or until the potatoes are tender.
- Once both the potatoes and beef are tender, remove from the heat and serve on a bed of steamed jasmine rice. Garnish with a smattering of peanuts and sliced chillies and serve immediately. Enjoy!
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @jaimie.eats on Instagram and hashtag it #jaimieeats.
