Description
A rich and aromatic Thai Massaman curry featuring tender beef, earthy mushrooms, and creamy potatoes, finished with a bright squeeze of lime.
Ingredients
Scale
- 1 lb beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- 2 tbsp Massaman curry paste
- 1 can (14 oz) coconut milk
- 2 cups beef broth
- 1 lb potatoes, peeled and cubed
- 8 oz mushrooms, sliced
- 1 cinnamon stick
- 2 star anise
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp lime juice
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium-high heat. Add beef cubes and sear until browned on all sides, about 5 minutes. Remove and set aside.
- Reduce heat to medium. Add onion, garlic, and ginger; sauté until softened, about 3 minutes.
- Stir in Massaman curry paste and cook for 1 minute until fragrant.
- Return beef to the pot. Add coconut milk, beef broth, potatoes, mushrooms, cinnamon stick, and star anise. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45–50 minutes, or until beef and potatoes are tender.
- Stir in fish sauce, brown sugar, and lime juice. Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
For a milder curry, reduce the curry paste to 1 tablespoon. Add more lime juice at the end for extra brightness.
Nutrition
- Calories: 520 kcal
- Sugar: 8 g
- Fat: 34 g
- Carbohydrates: 32 g
- Protein: 25 g