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Authentic Thai Beef Massaman Curry

A delightful blend of Thai and Persian flavors, this comforting beef massaman curry is perfect for cozy family dinners, combining fragrant spices and tender beef in a creamy coconut sauce.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb bone-in beef short ribs Look for well-marbled pieces for richer flavor
  • 2.5 cups coconut milk Full-fat for the best creaminess: I love using Chaokoh brand
  • 5-6 tablespoons massaman curry paste Ensure it's a Thai brand for authenticity
  • Water as needed Keep on hand to adjust consistency
  • 2-3 tablespoons fish sauce I reach for Red Boat for its high quality
  • 3 tablespoons palm sugar, chopped You can substitute brown sugar if necessary
  • 2 tablespoons tamarind juice This adds a unique sour note
  • 1 large white-flesh sweet potato, cut into big chunks
  • 1/2 a large onion, cut into 1/2-inch strips
  • 1/4 cup roasted peanuts Optional but adds lovely texture
  • Jasmine rice for serving This is the perfect base for the curry

Method
 

Preparation
  1. Cut the beef off the bones and into large cubes, about 2 inches.
  2. Heat a tablespoon of oil in a heavy-bottom pot over medium-high heat. Sear the beef cubes until browned on all sides, about 2-3 minutes per side.
  3. Add back the beef bones, 1/2 cup of coconut milk, and enough water to submerge the beef (around 4 cups). Bring to a gentle simmer, cover, and braise for 2 to 2 1/2 hours until tender.
  4. In a medium saucepan, bring 3/4 cup of coconut milk to a boil and reduce by half, stirring occasionally. Add the remaining curry paste and sauté until the oil separates from the paste, about 3-4 minutes.
  5. Pour in the rest of the coconut milk, fish sauce, palm sugar, and tamarind juice to the curry pot.
  6. Remove the beef from the braising liquid, add it to the curry pot with onions, sweet potatoes, and peanuts. Skim the fat off your braising liquid and add enough to keep the curry submerged.
  7. Simmer together for another 10-15 minutes until the sweet potatoes are tender. Adjust seasoning before serving.
  8. Serve warm over jasmine rice.

Notes

Keep the coconut milk at room temperature before using. Choose organic and fresh ingredients when available. This curry can be made in advance for deeper flavors.