Mustard Free Massaman Curry with Beef and Potatoes
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Learn more āIngredients
4 servings
- 2 lbs beef chuck, cut into 1Ā½-inch cubes
- 1 can (13.5 oz) full-fat coconut milk, divided
- 3 tbsp massaman curry paste
- 1 cup beef broth
- 1 lb yukon gold potatoes, peeled and cut into 1Ā½-inch chunks
- 1 medium yellow onion, cut into 1-inch wedges
- 3 dried bay leaves
- 2 whole star anise
- 1 cinnamon stick
- 3 cardamom pods, lightly crushed
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp palm sugar or light brown sugar
- Ā½ cup roasted unsalted peanuts
- 1 tbsp neutral oil (such as canola or vegetable oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For serving
- cooked jasmine rice, for serving
- fresh cilantro leaves, for serving (optional)
- thinly sliced red chili, for serving (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season lightly with salt. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef on two sides until deep brown, about 3 minutes per side, then transfer to a plate. Repeat with the remaining beef.
- 2
Reduce the heat to medium. Pour the thick cream from the top of the coconut milk can (about Ā½ cup) into the pot, leaving the thinner liquid in the can. Cook the coconut cream, stirring, until it begins to sizzle and the fat separates slightly, about 2 minutes. Add the Massaman curry paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 2 minutes.
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