This Massaman curry slowly tenderizes beef in coconut milk with warming spices. Potato gives the sauce a richer body, while roasted peanuts add a satisfying crunch alongside the soft curry.
Massaman is a Thai curry with a distinctively warm spice profile. Cinnamon and cardamom bring fragrant, rounded notes; tamarind adds a touch of tartness, and fish sauce gives the sauce savory depth. Coconut milk and a little sugar make it mellow and rich. Compared with many fiery Thai curries, Massaman is usually milder and more warmly spiced, though the heat varies from one curry paste to another. Taste the paste first, then add extra fish sauce or sugar only at the end.
Beef suitable for stewing, such as chuck or braising steak, becomes tender when given enough time. Cut it into generous pieces: small cubes can fall apart during the long cooking. Keep the curry just below a boil rather than letting it bubble vigorously. This gives the meat time to tenderize and keeps the coconut milk from overheating. A heavy pan with a lid helps hold the heat evenly.
Massaman curry paste is available at Asian grocery stores and well-stocked supermarkets. The flavor and heat vary by brand, so the quantity is a starting point. If the coconut milk has a thick layer on top, use it to fry the paste; this releases its aromas. If the coconut milk hasn’t separated, simply fry the paste, stirring, in a few tablespoons of coconut milk. Thai cardamom can be hard to find; green cardamom is a practical substitute here, though its aroma is a little different.
Potato isn’t just a filling ingredient in this curry: as it cooks, it releases some starch and helps thicken the sauce. Waxy potatoes hold their shape better, while slightly floury potatoes add more body. Add them only when the beef is nearly tender; otherwise, they may become too soft. If the sauce is too thick after cooking, stir in a splash of hot water; if it’s too thin, simmer it gently uncovered for a short time to reduce.
Serve the curry with jasmine rice, which is a great match for the coconut-rich sauce. Sprinkle the roasted peanuts over just before eating so they stay crunchy. Leftovers can be cooled within two hours and stored covered in the refrigerator; use within three days and reheat thoroughly. The potato will soften a little in storage, but the spiced sauce holds up well.
Pat the beef dry. Heat the oil in a heavy casserole over medium-high heat and brown the meat all over in batches. Transfer the meat to a plate.
Spoon the thick coconut cream from the cans of coconut milk into the same pan. Fry the Massaman curry paste in it for 2–3 minutes over medium-low heat, stirring regularly, and don’t let the paste burn. If the coconut milk hasn’t separated, use about 4 tablespoons from the can.
Return the beef to the pan. Add the remaining coconut milk, cardamom, cinnamon and 350 ml water. Bring to a simmer, turn the heat to low and stew gently with the lid slightly ajar for 1 hour and 30 minutes. Stir occasionally.
Meanwhile, peel the potatoes and cut them into pieces. After the beef has stewed, stir the tamarind paste, fish sauce, sugar and potatoes into the curry. Cook gently for another 25–35 minutes, until the beef is tender and the potatoes are cooked through but haven’t fallen apart.
Rinse the jasmine rice until the water is almost clear. Put the rice and 450 ml water in a pan and bring to a boil. Turn the heat to low, cover and cook for 12 minutes. Remove from the heat and leave covered for another 10 minutes.
Taste the curry and season with a little extra fish sauce or sugar if needed. Spoon the rice and curry into bowls and sprinkle with the peanuts.
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