Description
A rich and aromatic Thai-inspired curry made with tender beef, coconut milk, and a blend of spices, served with hearty vegetables.
Ingredients
Scale
For the Curry:
- 1 lb (450g) beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons Massaman curry paste
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste (or lime juice)
- 2 tablespoons palm sugar (or brown sugar)
- 2 potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 1/4 cup roasted peanuts (optional)
- 1 cinnamon stick
- 3–4 cardamom pods
- 2 bay leaves
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (for serving)
Instructions
- Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and sear until browned. Remove and set aside.
- In the same pot, add remaining oil, sliced onion, and cook until softened. Stir in garlic and Massaman curry paste, cooking until fragrant.
- Return beef to the pot and add coconut milk, beef broth, fish sauce, tamarind paste, and palm sugar. Bring to a boil, then reduce heat and cover. Simmer for 1 to 1.5 hours.
- Add potatoes, carrots, and roasted peanuts (if using). Simmer for another 20-30 minutes until vegetables are tender.
Notes
- For a spicier version, increase the amount of curry paste.
- You can substitute the beef with chicken or tofu for different protein options
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main dish
- Method: Stovetop
- Cuisine: thai
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 14g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 90 mg