How to Make Authentic Thai Beef Massaman Curry with Sweet Potatoes

Simple Summary

This Thai Beef Massaman with Sweet Potatoes is a rich, aromatic curry that combines tender beef, creamy sweet potatoes, and a complex blend of spices for a comforting and exotic meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1.5 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp vegetable oil
• 1 can (14 oz) coconut milk
• 2 tbsp massaman curry paste
• 1 cup beef broth
• 2 medium sweet potatoes, peeled and cut into 1-inch chunks
• 1 large onion, cut into wedges
• 1/2 cup unsalted roasted peanuts
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 2 tbsp tamarind paste
• 2 cinnamon sticks
• 4 cardamom pods, lightly crushed
• 2 bay leaves
• Juice of 1 lime
• Fresh cilantro for garnish
• Steamed jasmine rice for serving

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.

2. In the same pot, reduce heat to medium and add the massaman curry paste. Stir-fry for 1-2 minutes until fragrant.

3. Pour in half the can of coconut milk and stir to combine with the curry paste. Simmer for 2-3 minutes until the oil starts to separate from the coconut milk.

4. Return the beef to the pot and add the remaining coconut milk, beef broth, cinnamon sticks, cardamom pods, and bay leaves. Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 hours or until the beef is tender.

5. Add the sweet potatoes, onion wedges, and peanuts to the pot. Continue to simmer for another 20-25 minutes until the sweet potatoes are soft.

6. Stir in the fish sauce, palm sugar, and tamarind paste. Simmer for an additional 10 minutes to allow the flavors to meld.

7. Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed.

8. Serve hot over steamed jasmine rice, garnished with fresh cilantro.

Chef's Notes

• For a milder curry, start with 1.5 tablespoons of curry paste and adjust to taste.
• You can substitute regular potatoes for sweet potatoes if preferred.
• To make ahead, prepare through step 5 and refrigerate. Reheat gently and complete the final steps before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• For a richer flavor, toast the peanuts in a dry pan before adding them to the curry.

Nutritional Info

Per serving (excluding rice): Approximately 550 calories, 35g protein, 25g carbohydrates, 38g fat. This dish is rich in vitamin A from sweet potatoes, healthy fats from coconut milk, and protein from beef. It also provides iron, potassium, and a variety of antioxidants from the spices used.

Serving Suggestions

• Serve with steamed jasmine rice or coconut rice for an authentic Thai experience.
• Pair with a crisp Asian slaw or a cucumber salad for a refreshing contrast.
• For a complete meal, offer roti or naan bread on the side for dipping.
• Garnish with additional crushed peanuts and a sprinkle of fresh Thai basil for extra flavor and texture.
• Complement the rich flavors with a cold Thai iced tea or a light lager beer.