Description
A straightforward recipe for making rich and flavorful Thai Massaman Curry.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound beef chuck, cut into 1-inch cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup Massaman curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup beef broth
- 1 potato, peeled and cubed
- 1/2 cup peanuts, unsalted
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/4 cup dried apricots, halved
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. Remove beef and set aside.
- Add onion to the pot and cook until softened, about 5 minutes.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add the Massaman curry paste and cook for 2 minutes, stirring constantly.
- Return the beef to the pot. Pour in coconut milk and beef broth. Bring the mixture to a simmer.
- Add potatoes and peanuts. Reduce heat to low, cover, and simmer for 45 minutes, or until the beef is tender.
- Stir in fish sauce, brown sugar, and dried apricots. Simmer uncovered for another 10 minutes to allow the sauce to thicken slightly.
- Taste and adjust seasoning if needed before serving.
Notes
- Serve this curry over steamed jasmine rice.
- You can substitute chicken or lamb for beef.
- For a thicker sauce, remove the lid for the last 15 minutes of cooking.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12
- Sodium: 650
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 90
Keywords: Massaman Curry, Thai curry, beef curry, coconut milk, peanuts, easy curry