How to Make Authentic Thai Beef Massaman Curry with Fragrant Cardamom

Simple Summary

This rich and aromatic Thai Beef Massaman with Cardamom is a comforting curry that combines tender beef, creamy coconut milk, and a blend of warm spices for a truly satisfying meal.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 45 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 cans (14 oz each) coconut milk
• 3 tbsp massaman curry paste
• 1 large onion, sliced
• 4 medium potatoes, peeled and quartered
• 1/2 cup roasted peanuts
• 3 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 2 tbsp tamarind paste
• 4 cardamom pods, lightly crushed
• 2 cinnamon sticks
• 3 bay leaves
• 2 tbsp vegetable oil
• 1/2 cup beef broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 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 1 can of coconut milk and stir to combine with the curry paste. Bring to a simmer.

4. Return the beef to the pot and add the crushed cardamom pods, cinnamon sticks, and bay leaves. Stir to coat the beef with the curry sauce.

5. Add the beef broth, cover the pot, and simmer on low heat for 1.5 hours, or until the beef is tender.

6. Add the sliced onion, potatoes, and the second can of coconut milk. Simmer uncovered for another 30 minutes, or until the potatoes are cooked through.

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

8. Taste and adjust seasoning with salt if needed.

9. Remove the cinnamon sticks and bay leaves before serving.

10. Serve hot, garnished with fresh cilantro leaves.

Chef's Notes

• For best results, use a high-quality massaman curry paste. If you can't find it, you can substitute with red curry paste and add extra cumin and coriander.
• To enhance the cardamom flavor, grind the seeds from 2 additional cardamom pods and add them to the curry during the last 10 minutes of cooking.
• For a thicker curry, you can mash some of the cooked potatoes against the side of the pot.
• This curry tastes even better the next day, so consider making it in advance and reheating gently before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutritional Info

Per serving (approximate):

• Calories: 650
• Protein: 35g
• Fat: 45g (mostly from healthy coconut milk)
• Carbohydrates: 35g
• Rich in vitamins A and C from the potatoes and spices
• Good source of iron from the beef

Serving Suggestions

• Serve this curry over steamed jasmine rice to soak up the delicious sauce.
• Pair with a side of stir-fried green vegetables like bok choy or Chinese broccoli for added nutrition and texture contrast.
• Garnish with a sprinkle of chopped peanuts and fresh Thai basil leaves for extra flavor and crunch.
• For a complete Thai meal experience, start with a light Tom Yum soup and finish with mango sticky rice for dessert.
• A cold Thai iced tea makes an excellent beverage pairing to balance the rich flavors of the curry.