Authentic Massaman Beef Curry Recipe – Peanuts & Tamarind

Last Updated on 2 months by Neha Deshmukh

Authentic Massaman Beef Curry Recipe – Peanuts & Tamarind

Introduction

Okay, let’s be real – Massaman Curry is comfort in a bowl. It’s rich, fragrant, and has this incredible sweet-and-savory thing going on that just hits the spot. I first stumbled upon this curry during my travels in Thailand, and I’ve been hooked ever since! It’s a little different from your typical Indian curry, with Persian influences, but trust me, it’s a flavour explosion you won’t forget. This recipe is my take on the classic, simplified for a weeknight but still packed with authentic flavour.

Why You’ll Love This Recipe

This Massaman Beef Curry is seriously special. It’s a beautiful blend of spices, tender beef, and creamy coconut milk. The peanuts add a lovely crunch, and the tamarind gives it that signature tangy sweetness. Plus, it’s surprisingly easy to make – perfect for when you’re craving something exotic but don’t want to spend all day in the kitchen. It serves 4 and takes around 2 hours, but most of that is simmering time, so you can relax while it works its magic!

Ingredients

Here’s what you’ll need to create this delicious Massaman Beef Curry:

• 1/4 tsp cardamom seeds
• 5 cloves
• 2 (2-inch) pieces cinnamon bark (cassia)
• 2 tbsp vegetable oil
• 5 tbsp massaman curry paste (store-bought)
• 1 (14 oz) can coconut milk (about 400ml)
• 1 1/2 lbs stewing beef, cut into 1-inch pieces (about 680g)
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 3 tbsp tamarind paste (store-bought)
• 2 large potatoes, peeled and cut into 1-inch pieces
• 1/2 cup dry roasted peanuts, plus extra for garnish
• Red chili slices and lime wedges (for serving)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Cardamom Seeds & Spices
Don’t skip toasting the cardamom seeds, cloves, and cinnamon! It wakes up their flavour and makes the whole curry smell incredible. Just a minute or so in a dry pan is all it takes.

Massaman Curry Paste – Regional Variations
Massaman curry paste can vary in heat level. I recommend starting with a mild to medium paste and adjusting to your preference. You can find good quality store-bought pastes at most Asian grocery stores.

Coconut Milk – Choosing the Right Kind
Full-fat coconut milk is key here. It gives the curry that rich, creamy texture. Don’t use “lite” coconut milk – it just won’t be the same.

Fish Sauce – Umami & Authenticity
I know fish sauce can sound intimidating, but it adds a wonderful umami depth to the curry. Don’t worry, it doesn’t taste overly “fishy”! If you’re really hesitant, you can start with a smaller amount and add more to taste.

Tamarind Paste – Sweet & Sour Balance
Tamarind paste is what gives Massaman curry its signature tangy sweetness. It’s available at most Asian grocery stores. If you can’t find it, you can substitute with a mix of lime juice and brown sugar, but the flavour won’t be quite the same.

Stewing Beef – Cut & Quality
Stewing beef (chuck roast) is perfect for this curry because it becomes incredibly tender during the long simmering time. Look for a well-marbled cut for the best flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the cardamom seeds, cloves, and cinnamon bark in a pan over medium-low heat for about a minute, until fragrant. Set aside. This step really elevates the flavour!
2. Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the massaman curry paste and fry for 1-2 minutes, stirring constantly, until fragrant. This blooms the spices in the paste and releases their flavour.
3. Add the beef and cook until browned on all sides, about 3-5 minutes. Don’t overcrowd the pan – work in batches if necessary.
4. Stir in the roasted spices, coconut milk, fish sauce, brown sugar, tamarind paste, and peanuts. Add water if needed to just cover the beef.
5. Bring to a simmer, then cover and cook for 1 hour. This is where the magic happens – the beef will start to become incredibly tender.
6. Add the potatoes and continue simmering, covered, until the beef and potatoes are tender, about another hour. Check occasionally and add more water if the curry becomes too dry.
7. Garnish with extra peanuts and red chili slices. Serve hot with lime wedges and jasmine rice.

Expert Tips

• Don’t rush the simmering time! The longer it simmers, the more tender the beef will become.
• Taste and adjust the seasoning as you go. Add more fish sauce for saltiness, brown sugar for sweetness, or tamarind paste for tanginess.
• For a richer flavour, use homemade coconut milk.

Variations

• Vegan Massaman Curry: Swap the beef for firm tofu or chickpeas, and use soy sauce instead of fish sauce.
• Gluten-Free Massaman Curry: Ensure your curry paste is gluten-free. Most are, but it’s always best to check the label.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped chili for extra heat.
• Festival Adaptations (e.g., Songkran, Diwali): This curry is fantastic for celebrations! During Songkran (Thai New Year), it’s a comforting dish to share with family. For Diwali, the rich flavours complement the festive spirit.

Serving Suggestions

This Massaman Beef Curry is best served with fluffy jasmine rice. A side of fresh cucumber salad or steamed greens also complements the richness of the curry beautifully. Don’t forget the lime wedges – a squeeze of lime juice brightens up the flavours!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

What is Massaman Curry and where does it originate?

Massaman Curry is a rich, relatively mild Thai curry with Persian influences. It’s believed to have originated in the southern Thailand region, influenced by Muslim traders from Persia and India.

Can I make Massaman Curry paste from scratch?

Yes, you can! It’s a bit of a project, but it’s incredibly rewarding. You’ll need a spice grinder and a lot of ingredients, but the flavour is unbeatable.

What cut of beef is best for Massaman Curry?

Stewing beef (chuck roast) is ideal because it becomes incredibly tender during the long simmering time.

Can I substitute potatoes with other vegetables?

Absolutely! Sweet potatoes, carrots, or butternut squash would all be delicious additions.

How can I adjust the sweetness/sourness of the curry?

Add more brown sugar for sweetness or tamarind paste for sourness. Taste as you go and adjust to your preference.

What is the best rice to serve with Massaman Curry?

Jasmine rice is the classic choice. Its fragrant aroma and slightly sticky texture complement the curry perfectly.