Whole30 Massaman Curry
Total time1 hr 30 min
Prep time25 min
Cook time1 hr 5 min
4.5(18)
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Learn more →Ingredients
4 servings
For the Massaman paste
- 3 dried red chilies (such as guajillo or dried thai chilies), stems and seeds removed
- 3 tbsp warm water
- 4 shallots, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 stalk lemongrass, tender inner part only, thinly sliced
- 1 tbsp fresh ginger, peeled and roughly chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp black pepper
- ½ tsp salt
For the curry
- 1.5 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp coconut oil
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 lb yukon gold potatoes, peeled and cut into 1.5-inch chunks
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 2 bay leaves
- ½ cup raw cashews
- 1 tbsp fresh lime juice
For serving
- fresh cilantro, roughly torn (optional)
- lime wedges (optional)
Instructions
- 1
Place the dried chilies in a small bowl, cover with the warm water, and soak for 10 minutes until softened. Drain, reserving the soaking liquid.
- 2
Toast the cashews in a dry skillet over medium heat, stirring frequently, for 3–4 minutes until golden and fragrant. Transfer to a plate and set aside.
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