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Easy Massaman Beef Curry
Rich, mildly spiced Thai curry with beef so tender it falls apart, and potatoes that soak up the coconut sauce. This is a low-and-slow curry — the long simmer breaks down the beef and mellows the paste's heat into warmth.
Ingredients
Instructions
Fry the massaman paste in a splash of oil over medium heat for a minute or two until fragrant, then add the beef and turn to seal it on all sides.
Pour in the coconut milk and bring to a bare simmer.
Cook uncovered, stirring occasionally, for about 1.5 hours until the beef is fork-tender.
Add the potatoes in the last 25 minutes of cooking and simmer until soft but still holding their shape. Taste and adjust seasoning before serving with rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
