Description
A rich, comforting Thai-inspired Massaman curry made with tender beef, earthy mushrooms, creamy potatoes, and coconut milk, finished with bright lime for balance.
Ingredients
- 1.5–2 lbs beef chuck or stewing beef, cut into chunks
- 2 cups mushrooms (button or cremini), halved or sliced
- 2–3 medium potatoes (Yukon gold or waxy), peeled and cubed
- 3 tablespoons Massaman curry paste
- 1 can (13.5–14 oz) coconut milk
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1–2 tablespoons brown sugar or palm sugar
- 1 lime (juice, plus extra wedges for serving)
- 2 tablespoons cooking oil
- 1/4 cup roasted peanuts (optional, for garnish)
- Fresh cilantro (optional)
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat and brown the beef on all sides. Remove and set aside.
- Sauté the sliced onion and minced garlic in the same pot until fragrant and softened.
- Stir in the Massaman curry paste and cook for 1 minute to release aroma.
- Return the beef to the pot, pour in the coconut milk, and bring to a gentle simmer.
- Add the potatoes and mushrooms, then season with fish sauce and sugar.
- Cover and simmer on low heat for 1.5 to 2 hours, or until the beef is tender and potatoes are fully cooked.
- Stir in fresh lime juice just before serving to brighten the flavors.
- Serve hot and garnish with roasted peanuts and fresh cilantro if desired.
Notes
- Sweet potatoes can be substituted for regular potatoes for a sweeter version.
- Add fresh chili or extra curry paste for a spicier dish.
- Chicken thighs or mushrooms + chickpeas can replace beef for quicker or vegetarian variations.
- Serve with jasmine rice or warm naan to soak up the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
