Name: Massaman Beef Curry
Total time: 150 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 whole dried guajillo chiles; 3 medium shallots; 5 clove garlic; 2 stalk lemongrass; 1 tbsp fresh ginger; 1 tbsp ground coriander; 2 tsp ground cumin; 1 tsp ground cinnamon; 1/2 tsp ground cardamom; 1/4 tsp ground cloves; 2 lb boneless beef chuck; 1 tbsp vegetable oil; 2 can canned coconut milk; 1 cup beef broth; 1 whole cinnamon stick; 2 whole star anise; 2 leaf bay leaves; 1 large yellow onion; 1 1/2 lb yukon gold potatoes; 3/4 cup roasted unsalted peanuts; 2 tbsp fish sauce; 1 tbsp tamarind paste; 1 tbsp light brown sugar; 1 whole lime; 1/4 cup fresh cilantro; 1 1/2 cup jasmine rice; to taste kosher salt

← Recipes · Curry · Massaman Beef Curry

820 cal44g protein64g carbs44g fat1050mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch150 min activeShortcut110 min active

+1 · star anise

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Massaman Beef Curry

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Curry150 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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dried guajillo chilesstemmed and seeded4 whole

shallotsroughly chopped3 medium

garlicpeeled5 cloves

lemongrasstender bottom part only, thinly sliced2 stalks

fresh gingerpeeled and grated1 tbsp

ground coriander1 tbsp

ground cumin2 tsp

ground cinnamon1 tsp

ground cardamom1/2 tsp

ground cloves1/4 tsp

boneless beef chucktrimmed and cut into 1 1/2-inch chunks2 lb

vegetable oil1 tbsp

canned coconut milk13.5 oz each, shaken2 cans

beef broth1 cup

cinnamon stick1 whole

star anise2 whole

bay leaves2 leaves

yellow onioncut into thick wedges1 large

yukon gold potatoespeeled and cut into 1 1/2-inch chunks1 1/2 lb

roasted unsalted peanuts3/4 cups

fish sauce2 tbsp

tamarind paste1 tbsp

light brown sugar1 tbsp

limecut into wedges1 whole

fresh cilantroleaves and tender stems, chopped1/4 cups

jasmine rice1 1/2 cups

kosher saltto taste

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Cover the dried chiles with hot water and let them soak for 15 minutes until soft. Drain, saving a few tablespoons of the soaking water.

2Blend the soaked chiles with the shallots, garlic, lemongrass, ginger, coriander, cumin, ground cinnamon, cardamom, cloves and 2 tbsp of the soaking water until you have a thick, fairly smooth paste. Scrape down the blender as needed.

3Pat the beef dry and season it lightly with salt. Heat the oil in a dutch oven over medium-high heat and brown the beef in batches, 4 to 5 minutes per batch, without crowding. Move the browned beef to a plate.

4Lower the heat to medium. Open the cans of coconut milk and scoop the thick cream from the top of both into the pot, saving the thinner milk below. Simmer the cream for 3 to 4 minutes until it bubbles and starts to separate and look oily.

5Stir in all of the curry paste and fry it in the coconut cream for 4 to 5 minutes, stirring often, until it darkens and smells deeply fragrant.

6Return the beef to the pot. Pour in the remaining coconut milk and the beef broth, then add the cinnamon stick, star anise and bay leaves. Bring to a gentle simmer, cover with the lid slightly ajar, and cook for 1 hour, stirring now and then, until the beef is nearly tender.

7Stir in the onion wedges, potatoes and peanuts. Simmer uncovered for 25 to 30 minutes until the potatoes are fully tender and the sauce has thickened enough to coat a spoon.

8Meanwhile, cook the jasmine rice according to package directions.

9Fish out and discard the cinnamon stick, star anise and bay leaves. Stir in the fish sauce, tamarind paste and brown sugar, then taste. Add salt, a pinch more sugar for sweetness or a squeeze of lime for brightness as needed.

10Serve the curry over rice, topped with cilantro and with lime wedges at the table.