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Massaman Beef Curry

A semi-homemade Massaman Beef Curry that blends rich flavors and tender beef for the ultimate comfort dish, inspired by family traditions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb beef chuck, cut into 2-inch cubes This cut is perfect for slow cooking, rendering tenderness with each bite.
  • 2.5 cups coconut milk Opt for full-fat coconut milk for that creamy texture and rich flavor.
  • 1 batch semi-homemade massaman curry paste Available at local Asian grocery store, or you can make your own.
  • 2 to 3 tablespoons fish sauce Balances the flavors beautifully.
  • 3 tablespoons palm sugar, chopped Adds sweetness to the dish.
  • 2 to 3 tablespoons tamarind paste Important for flavor balance.
  • 11 oz russet or Yukon gold potatoes, cut into 1.5-inch chunks Adds heartiness and soaks up flavors.
  • Half a large onion, sliced into 0.5-inch strips
  • 0.25 cup roasted peanuts A fantastic final touch for crunch and richness.
  • to serve none Jasmine rice Pairs perfectly with the curry.

Method
 

Preparation
  1. Grind all whole spices into a powder in a mortar and pestle or coffee grinder.
  2. Mix together the curry paste, ground spices, and fermented shrimp paste (if using).
  3. Optional: Sear the beef in a large skillet with oil until browned. Remove the beef and set aside.
  4. Deglaze the pan with a bit of water to scrape up browned bits.
  5. In saute mode, heat 0.5 cup of coconut milk in the Instant Pot and bring it to a boil.
  6. Add the curry paste and stir well, then reduce heat to low and thicken the mixture.
  7. Stir in the remaining coconut milk, beef, deglazed pan juices, fish sauce, palm sugar, and tamarind.
Cooking
  1. Close the Instant Pot and set to Pressure Cook on high for 30 minutes.
  2. After cooking, do a natural release for 10 minutes, then quick release the remaining pressure.
  3. Check the beef for tenderness; if fork-tender, add the potatoes, onions, and peanuts.
  4. Simmer on saute mode for 10 to 15 minutes until the potatoes are fork-tender.
  5. Adjust seasoning as needed with more fish sauce or sugar.
Serving
  1. Serve with jasmine rice, allowing the grains to soak up the curry sauce.

Notes

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Prepare curry paste in advance for easier cooking.