Seed Oil Free Thai Massaman Beef Curry
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Learn more āIngredients
4 servings
For the curry
- 1.5 lb beef chuck, cut into 1.5-inch cubes
- 2 tbsp coconut oil
- 3 tbsp massaman curry paste
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup beef broth
- 1 lb yukon gold potatoes, peeled and cut into 1.5-inch chunks
- 1 medium yellow onion, cut into 1-inch wedges
- ā cup dry-roasted unsalted peanuts
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp maple syrup
- 2 dried bay leaves
- 1 cinnamon stick
- 3 whole cardamom pods, lightly crushed
- Ā½ tsp salt, plus more to taste
For serving
- 2 cups cooked jasmine rice, for serving
- 2 tbsp fresh cilantro leaves, for serving (optional)
- 1 lime, cut into wedges, for serving (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the 1/2 tsp salt. Heat the coconut 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. Transfer the seared beef to a plate and set aside.
- 2
Reduce the heat to medium. Add the Massaman curry paste to the pot and cook, stirring constantly, until fragrant and darkened slightly, about 2 minutes.
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