Beef Massaman Curry

Looking down onto a white plate half filled with Beef Massaman Curry and yellow rice with peas and carrots. Looking across a white plate half filled with beef Massaman curry with large chunks of potatoes and yellow rice in the background. Two small pots, one filled with yellow rice with peas and carrots, and one filled with Massaman curry, sit on a table. A close up shot of beef Massaman curry with large chunks of potatoes and pops of peas in a rich brown gravy.
Recipe Origin India
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 30 min 00:30
Ready in 45 min 00:45
Difficulty Seasoned
Cooking Method Stew
Ingredients Beef Meat Rice
Equipment Gas Stove Pot
Recipe Type Curry Dinner Main Dish Stew
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Looking down onto a white plate half filled with Beef Massaman Curry and yellow rice with peas and carrots. Looking across a white plate half filled with beef Massaman curry with large chunks of potatoes and yellow rice in the background. Two small pots, one filled with yellow rice with peas and carrots, and one filled with Massaman curry, sit on a table. A close up shot of beef Massaman curry with large chunks of potatoes and pops of peas in a rich brown gravy.

Beef Massaman Curry

Beef Massaman Curry is a rich dish filled with cubed beef, potatoes, peas, and coconut milk. It’s a fusion dish, mixing Thai and Persian flavors, and is warm and comforting. Using prepared curry paste helps to make this one-pot stew quick and easy.

Massaman curry tends to be a more mild curry than other varieties. You can adjust the spice level by adding more curry paste if you prefer. If you can’t find Massaman curry, yellow curry makes a good substitute.

Serve this dish alongside cooked rice (white, brown, or basmati). For a little bit of color and flavor, you can cook your rice with a pinch of turmeric or saffron. Fold in warm peas and carrots for even more veggies in your meal. 

Ingredients

1 tablespoon peanut or sesame oil

1 pound (500g) cubed beef

1 medium yellow onion, diced

2 tablespoons Massaman curry paste

1 cup beef stock

1 pound (500g) diced potatoes

1 cup frozen peas, defrosted

1 (14-ounce) can coconut milk

cooked rice, for serving

Recipe Directions

  1. Heat the oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. 

  2. Add the onions and cook until translucent, about 5 minutes. Stir in the curry paste and cook until just aromatic, about 30 seconds. 

  3. Pour in the beef broth and bring to a simmer. Add the potatoes and cook until just tender, 7 to 10 minutes. 

  4. Add the peas and coconut milk and return to a light simmer. Be careful not to let the curry boil, as it will split. Simmer to meld the flavors, 10 to 15 minutes. Serve with the cooked rice.

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Recipe Origin India
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 30 min 00:30
Ready in 45 min 00:45
Difficulty Seasoned
Cooking Method Stew
Ingredients Beef Meat Rice
Equipment Gas Stove Pot
Recipe Type Curry Dinner Main Dish Stew
Share: