Authentic Thai Massaman Curry with Beef
Traditional dish · Thai
A rich and fragrant Thai Massaman curry featuring tender beef, potatoes, and onions simmered in a complex, mild curry sauce infused with aromatic spices, coconut milk, and tamarind. This classic version emphasizes traditional flavors and ingredients.
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Ingredients
- Beef chuck roast1.5 lbs
- Massaman curry paste4 tbsp
- Coconut milk1 can (13.5 oz)
- Potatoes2 medium
- Yellow onion1 medium
- Tamarind paste2 tbsp
- Fish sauce1 tbsp
- Palm sugar1 tbsp
- Cardamom pods4
- Cinnamon stick1
- Cloves3
- Bay leaves2
- Vegetable oil2 tbsp
- Water1/2 cup
- Saltto taste
- Black pepperto taste
- Toasted peanuts1/4 cup
- Fresh cilantrofor garnish
Steps
- 1
Cut beef into 1-inch cubes. Peel and cube potatoes. Peel and slice onion.
- 2
Heat oil in a large pot or Dutch oven over medium-high heat. Add beef and brown on all sides. Remove beef and set aside.
- 3
Add Massaman curry paste to the pot and stir-fry for 1-2 minutes until fragrant.
- 4
Pour in coconut milk and stir to combine with the paste. Bring to a simmer.
- 5
Add the browned beef back to the pot, along with cardamom pods, cinnamon stick, cloves, and bay leaves. Stir in tamarind paste, fish sauce, and palm sugar.
- 6
Add potatoes and onion. Bring the curry back to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until beef is tender and potatoes are cooked through. Add water if the curry becomes too thick.
- 7
Season with salt and black pepper to taste. Remove whole spices (cardamom, cinnamon, cloves, bay leaves) before serving.
- 8
Serve hot, garnished with toasted peanuts and fresh cilantro.
