Melt in your mouth beef massaman curry that’s really easy to form at home!
One of my favorite Thai dishes is that this beef massaman curry that is pure comfort food! Massaman curry may be a very little completely different from different Thai vogue curries therein it contains many heat spices not found if your typical Thai vogue curry as well as cinnamon, nutmeg, cloves and turmeric that provides it such an incredible aroma! I begin out with a do-it-yourself massaman curry paste that’s simply exploding with flavor and that i prefer to use beef that is slowly cooked in coconut milk till it’s softened in your mouth tender! This curry is crammed out with potatoes and onions and it’s successful of peanut, within the variety of each spread and a cut roast peanut garnish. This curry follows different Thai vogue curried therein it’s a base of coconut milk beside a balance of spicy curry paste, sweet palm/coconut sugar, salty fish sauce and tart tamarind and lime that is simply divine! Serve an enormous bowl of this massaman beef curry by itself, over rice or with naan to scoop it up!
- 1 tablespoon oil
- 2 pounds stewing beef (such as chuck), cut into bite-sized pieces
- 2 tablespoons massaman curry paste
- 2 cups beef broth
- 1 (14.5 ounces) can coconut milk
- 3 tablespoons peanut butter
- 2 teaspoons tamarind paste
- 3 tablespoons fish sauce (or soy sauce)
- 2 tablespoons palm sugar (or brown sugar)
- 1 pound potatoes, bite-sized or sliced into bite-sized pieces
- 1/2 pound pearl onions (optional)
- 2 tablespoons lime juice (1 lime)
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons cilantro, chopped
- Heat the oil in a large heavy-bottom saucepan over medium-high heat, add the beef and cook until browned on all sides, about 10 minutes.
- Add the curry paste and cook until fragrant, about a minute.
- Add the beef broth, coconut milk, peanut butter, tamarind paste, fish sauce, and sugar, bring to a boil, reduce the heat to medium-low and simmer until the beef is falling-apart tender, about 2 hours.
- Add the potatoes and onions and cook until tender, about 15 minutes.
- Add the lime juice and check the seasoning. There should be a nice balance of saltiness from the fish sauce, sweetness from the sugar and tartness from the tamarind and lime. Adjust to taste.
- Serve garnished with the peanuts and cilantro.
Slow Cooker: Optionally implements steps 1 and 2 and place everything up to, and including, the sugar into the slow cooker and cook on low for 8 hours or on high for 3 hours, before adding the potatoes and onions and cooking on high until tender, about 15 minutes. Continue on with steps 5 and 6.
Option: Omit the tamarind paste if you can’t find it.
Option: Garnish with sliced red chilies, such as bird’s eye chilies!Nutrition Facts: Calories 395, Fat 23g (Saturated 13g, Trans 0.3g), Cholesterol 71mg, Sodium 771mg, Carbs 18g (Fiber 2g, Sugars 4g), Protein 31g