Rice Free Massaman Beef Curry with Potatoes
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk, divided
- 3 tbsp massaman curry paste
- 1 ½ lb beef chuck, cut into 1 ½-inch cubes
- 1 cup beef broth
- 1 lb yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 medium yellow onion, cut into 1-inch wedges
- 3 cardamom pods, lightly crushed
- 1 cinnamon stick
- 2 dried bay leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 1 tbsp tamarind paste
- ½ cup roasted unsalted peanuts
For serving
- steamed jasmine rice, for serving
Can be omittedjasmine rice
- fresh cilantro leaves, for serving (optional)
- thinly sliced red chili, for serving (optional)
Instructions
- 1
Open the can of coconut milk without shaking it. Spoon the thick cream from the top into a large Dutch oven or heavy-bottomed pot — you should have about 1/2 cup of cream. Set the remaining coconut milk aside. Heat the pot over medium heat until the cream begins to bubble and shimmer, about 2 minutes.
- 2
Add the Massaman curry paste to the coconut cream and cook, stirring constantly, until the paste is fragrant and darkens slightly, about 2–3 minutes.
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