Gluten Free Whole30 Massaman Curry

Total time1 hr 30 min

Prep time25 min

Cook time1 hr 5 min

This rich, slow-simmered curry builds its depth from a hand-blended paste of soaked dried chilies, shallots, garlic, lemongrass, and warming spices like cinnamon, cardamom, and cumin — toasted, ground, and worked into something deeply fragrant before the beef ever hits the pot. Chunks of chuck get seared hard for color, then braised low and slow in full-fat coconut milk and broth until they turn completely fork-tender, with Yukon Gold potatoes soaking up all that spiced, coconutty richness alongside them. A finishing hit of tamarind and fresh lime juice brings brightness to balance the warmth of the spices, and toasted cashews stirred in at the end add a satisfying crunch against the silky sauce. Ladled into bowls with torn cilantro and extra lime wedges, it's the kind of coconut curry that tastes like it took all day, because it basically did. This one's a great fit for a gluten free table, delivering all the slow-cooked comfort of a classic Massaman without asking you to compromise on flavor or texture.

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Ingredients

4 servings

For the Massaman paste

3 dried red chilies (such as guajillo or dried thai chilies), stems and seeds removed
Pepper Chili Fresno Peppers Holland Long Red Chili - 0.25 Lb Peppers Chili Thai Mesilla Valley Hot Red Chile Pods 8Oz Lucinda's Red Fresno Chili Peppers
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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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