Massaman Curry with Beef

Name: Massaman Curry with Beef
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.6 lb Beef chuck steak cut into 2-inch chunks; 3.2 cups Coconut milk divided; 6 Potatoes peeled, cut into large pieces; 1 1/2 Brown or yellow onion cut into thick wedges; 3/4 cup Peanuts shelled and skinned, toasted; 5 1/2 tablespoons Massaman curry paste; 5 1/2 tablespoons Coconut sugar; 3 1/4 teaspoons Tamarind paste divided; 1-2 Cinnamon stick; 2 Bay leaf; 2 1/2 teaspoons Lime juice; 2 1/2 teaspoons Orange juice; 3 Kaffir lime leaves sliced into thin slivers for garnish; 1-2 Thai long chili sliced into thin slivers for garnish; 3.2 cups Water

Kaeng Matsaman Nuea

Beef and potato slow-simmered in a warmly spiced, citrus-brightened coconut curry

Prep: 15 min
Cook: 80 min
Serves: 4
Heat: mild

Massaman with beef takes patience: chunks of chuck steak sear in a curry paste bloomed until its oil separates, then simmer low and slow with potato, onion, and toasted peanuts until tender. The curry tastes surprisingly plain after that first long simmer, which is by design — it's only once lime and orange juice, coconut sugar, and tamarind paste go in near the end that the dish's real character emerges, sweet at first taste with cinnamon and warm spice following, finishing with a light tartness. That final seasoning stage is worth tasting through carefully, adjusting sugar and tamarind until the balance feels right, since it's what turns a basic stew into a proper massaman.

Ingredients

1.6 lb Beef chuck steak (cut into 2-inch chunks)
3.2 cups Coconut milk (divided)
6 Potatoes (peeled, cut into large pieces)
1 1/2 Brown or yellow onion (cut into thick wedges)
3/4 cup Peanuts (shelled and skinned, toasted)
5 1/2 tablespoons Massaman curry paste
5 1/2 tablespoons Coconut sugar
3 1/4 teaspoons Tamarind paste (divided)
1-2 Cinnamon stick
2 Bay leaf
2 1/2 teaspoons Lime juice
2 1/2 teaspoons Orange juice
3 Kaffir lime leaves (sliced into thin slivers for garnish)
1-2 Thai long chili (sliced into thin slivers for garnish)
3.2 cups Water

Directions

Toast the peanuts in a dry pan for about 5 minutes, until lightly browned in spots. Cut the beef into large chunks, peel and cut the potatoes, cut the onion into wedges, and slice the chili and one kaffir lime leaf into thin slivers for garnish.
Heat half the coconut milk in a lidded pot over medium heat until boiling. Stir in the curry paste and fry for 2 to 3 minutes, until the oil separates and rises to the top — watch closely so it doesn't burn.
Add the beef and stir to coat in the spices. Cover and sear on all sides until well sealed, adding a little water if the pan lacks a lid and starts drying out.
Stir in the remaining coconut milk and let it heat through. Add the water and bring to a boil.
Add the potatoes, onion, peanuts, cinnamon stick, and bay leaf. Stir and bring back to a boil.
Cover and simmer for about an hour, stirring occasionally and adding water as needed to keep everything nearly covered.
Taste — it will likely need more seasoning at this point. Stir in the lime and orange juice, then about half the sugar and half the tamarind paste. Let it heat back up.
Taste again. The curry should read sweet up front with warm spice notes of cinnamon and clove coming through, finishing with a light sourness. Adjust with more sugar or tamarind until balanced.
Remove from heat and let sit for about 15 minutes so it cools slightly and the red oils rise to the surface.
Serve in a shared bowl with the beef, potato, and cinnamon stick arranged on top, garnished with slivered chili and kaffir lime leaf. Serve with steamed rice on the side.

Notes

Don't be discouraged if the curry tastes flat after the first hour of simmering — it needs the citrus, sugar, and tamarind added afterward to come alive, so hold off judging the flavor until after that final seasoning step.

Substitutions

Chicken thigh can replace beef chuck for a version that cooks faster. Sweet potato works well in place of regular potato.