Beef Massaman Curry (Massaman Neua)
ID: b3433251...
A rich, deeply flavorful, and aromatic Thai curry featuring tender, fall-off-the-bone beef short ribs, creamy sweet potatoes, and roasted peanuts. Simmered in a fragrant coconut milk base spiced with a complex blend of warm spices, this classic dish offers a perfect balance of sweet, savory, and subtle tangy notes.
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🍳 Cooking Flow
Prep and sear the beef short ribs, then braise them with water, coconut milk, curry paste, and fish sauce for 2 hours until tender. → Reduce 3/4 cup of coconut milk in a separate pot, add the remaining curry paste, and fry until the coconut oil separates. → Add the rest of the coconut milk and the braised beef cubes into the curry base, then thin with some strained braising broth. → Toss in the sweet potatoes, onions, palm sugar, tamarind, and fish sauce, simmering gently until the potatoes are soft. → Stir in the roasted peanuts and serve hot with jasmine rice.
Cooking Steps
Brief Cooking Order
Prep and sear the beef short ribs, then braise them with water, coconut milk, curry paste, and fish sauce for 2 hours until tender. → Reduce 3/4 cup of coconut milk in a separate pot, add the remaining curry paste, and fry until the coconut oil separates. → Add the rest of the coconut milk and the braised beef cubes into the curry base, then thin with some strained braising broth. → Toss in the sweet potatoes, onions, palm sugar, tamarind, and fish sauce, simmering gently until the potatoes are soft. → Stir in the roasted peanuts and serve hot with jasmine rice.
Introduction
A rich, deeply flavorful, and aromatic Thai curry featuring tender, fall-off-the-bone beef short ribs, creamy sweet potatoes, and roasted peanuts. Simmered in a fragrant coconut milk base spiced with a complex blend of warm spices, this classic dish offers a perfect balance of sweet, savory, and subtle tangy notes.
Step 1
Prepare the beef short ribs by separating the meat from the bones. Cut the meat into large, bite-sized cubes, but keep the bones to braise alongside the meat for extra flavor.
Step 2
Heat a pot over medium-high heat with a little cooking oil. Sear the beef cubes on a few sides until a deep, beautiful brown crust forms, then temporarily remove them from the pot.
Step 3
Return all the seared beef and the reserved bones to the pot. Add enough water to cover the beef, then stir in 1/2 cup of coconut milk, 1 tbsp of massaman curry paste, and 1 tbsp of fish sauce. Simmer gently over low heat for 2 hours until the beef is fork-tender.
Step 4
In a separate pot, bring 3/4 cup of coconut milk to a boil over medium heat and let it reduce.
Step 5
Add about 5 tbsp of massaman curry paste to the reduced coconut milk. Sauté over medium-low heat until the coconut oil separates from the milk and sizzles around the edges of the paste.
Ingredients List
Important Notes
Braising the beef separately prevents the meat impurities and gunk from clouding the final curry, keeping it looking clean and vibrant.
Using bone-in beef short ribs is highly recommended because the bones add incredible depth to the braising broth, and the marbled meat stays tender and juicy.
Be sure to simmer the curry gently once the sweet potatoes are added; a vigorous boil can cause them to break apart and muddy the sauce.
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