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Bowl of beef massaman curry with tender potatoes, glossy coconut sauce, and roasted peanuts scattered on top

Slow-Braised Thai Beef Massaman with Roasted Peanuts

A slow-braised Thai beef curry with warm spices, tamarind, and a finishing scatter of roasted peanuts for crunch.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 900 g beef chuck, cut into 5 cm chunks
  • 2 tbsp neutral oil
  • 60 g massaman curry paste (about 4 tbsp); I use Mae Ploy
  • 200 ml coconut cream
  • 800 ml coconut milk 2 cans
  • 250 ml water
  • 1 cinnamon stick
  • 2 star anise
  • 4 cardamom pods, lightly crushed
  • 2 bay leaves
  • 400 g potatoes, peeled and cut into 4 cm chunks
  • 1 yellow onion, cut into wedges medium
  • 2 tbsp tamarind paste
  • 2 tbsp palm sugar, grated
  • 3 tbsp fish sauce
  • 100 g roasted peanuts, roughly chopped

Method
 

Prep and Sear
  1. Pat beef chuck chunks dry and season lightly with salt.
  2. Heat oil in a Dutch oven over high heat and sear beef in batches, 3 to 4 minutes per side, until deeply browned. Set aside.
Build the Curry
  1. Reduce heat to medium, add coconut cream to the same pot, and fry massaman curry paste for 3 to 4 minutes until fragrant and the oil separates.
  2. Return beef to the pot along with cinnamon stick, star anise, cardamom pods, and bay leaves.
  3. Pour in coconut milk and water, stir to combine, and bring to a gentle simmer.
  4. Cover partially and simmer on low for 90 minutes, stirring occasionally, until beef is fork-tender and pulls apart easily.
Finish and Serve
  1. Add potatoes and onion wedges, then simmer uncovered for 20 to 25 minutes more until potatoes are tender when pierced with a knife.
  2. Stir in tamarind paste, palm sugar, and fish sauce, then taste and adjust the balance of sweet, salty, and sour.
  3. Scatter roasted peanuts over the curry just before serving so they stay crunchy.

Notes

  • Sear beef in batches, crowding the pot steams the meat instead of browning it.
  • Fry the curry paste until the oil visibly separates, this is where the flavor builds.
  • Add potatoes only in the last 20-25 minutes so they don't turn to mush.
  • Add roasted peanuts right before serving, not during the simmer, to keep the crunch.