A hearty, mild, and fragrant massaman curry, featuring beef simmered in coconut milk with potatoes, tender onions, and peanuts. Served with jasmine rice, it captures the comforting spirit of the Thai dish without losing its spiced depth.
Ingredients
- 500 g stewing beef
- 500 ml full-fat coconut milk
- 3 tbsp massaman curry paste
- 350 g waxy potatoes
- 80 g unsalted roasted peanuts
- 2 pieces yellow onions
- 320 g jasmine rice
- 520 ml water
- 1 tbsp neutral oil
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 20 g palm sugar
- to taste fine salt
Method
- Rinse the jasmine rice until the water runs clear, then cook covered with the water and a pinch of salt until absorbed; let rest off the heat so the grains relax.
- Cut the beef into even pieces, slice the onion, and cut the potatoes into chunks that will hold up during cooking.
- Heat a Dutch oven with the neutral oil, sear the beef on all sides until well browned, then set aside with its juices.
- Pour the thickest part of the coconut milk into the Dutch oven and fry the massaman paste, stirring constantly until the red oil begins to separate and the spice aroma deepens.
- Return the beef to the Dutch oven along with the remaining coconut milk, fish sauce, tamarind paste, and palm sugar; stir until the sauce is smooth and glossy.
- Cover and simmer gently until the beef yields to a spoon, making sure it doesn't boil hard to keep the sauce velvety.
- Add the sliced onion and potatoes, then continue cooking until the potatoes are tender and the sauce easily coats the back of a spoon.
- Taste and adjust with salt, tamarind, or fish sauce: the curry should be mildly sweet, salty, slightly tangy, and fragrant without being overpowering.
- Stir in the roasted peanuts just before serving to maintain their crunch, then serve piping hot with the rested jasmine rice.
Nutrition
Per serving
- Energy
- 953.2 kcal
- Protein
- 40.64 g
- Carbohydrate
- 94.73 g
- Fat
- 45.44 g
- Fibre
- 5.51 g
- Calcium
- 42.03 mg
- Iron
- 4.95 mg
- Magnesium
- 91.57 mg
