- Main
- Beef
- Thai
- One pot
- Make-ahead
- Stovetop
Ingredients
- 2 lb
beef chuck, trimmed and cut into 1 1/2-inch chunks
- 1 tsp
salt
- 2 tbsp
vegetable oil
- 5 tbsp
massaman curry paste
- 2 cans
full-fat coconut milk (13.5 oz each)
1/2 cup in step 2, 2 1/4 cups in step 3
- 1 cup
water
- 1 piece
cinnamon stick
- 3 pieces
star anise (optional)
- 3 pieces
bay leaves
- 1 lb
Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 6
shallots, peeled, halved (quartered if large)
- 3 tbsp
tamarind concentrate
- 3 tbsp
fish sauce
- 2 tbsp
palm sugar or light brown sugar, packed
- 3/4 cup
roasted unsalted peanuts
cilantro leaves, for serving (optional)
- 4 cups
cooked jasmine rice, for serving
- Dairy-free
Contains fish (fish sauce).
Not checked: massaman curry paste, palm sugar or light brown sugar, roasted unsalted peanuts.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Pat the beef dry and toss it with the salt. Heat the oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers. Brown the beef in two batches, about 4 minutes per batch, turning once, then move it to a plate. Don't crowd the pot.
12 min
- 2 lb beef chuck
- 1 tsp salt
- 2 tbsp vegetable oil
- Step 2
Lower the heat to medium. Spoon the thick cream from the top of one can of coconut milk into the pot along with the curry paste. Fry, stirring constantly, until the paste darkens and smells fragrant and the oil starts to separate, 3 to 4 minutes.
4 min
- 5 tbsp massaman curry paste
- 1/2 cup full-fat coconut milk (13.5 oz each)
- Step 3
Add the rest of the coconut milk, the water, cinnamon stick, star anise and bay leaves. Return the beef and any juices to the pot and stir. Bring to a gentle simmer, cover, and cook until the beef is nearly tender, about 1 hour 15 minutes. Stir every 20 minutes or so and keep the heat low enough that it barely bubbles.
1 hr 15 min, hands-off
- 2 1/4 cups full-fat coconut milk (13.5 oz each)
- 1 cup water
- 1 piece cinnamon stick
- 3 pieces star anise
- 3 pieces bay leaves
- Step 4
Add the potatoes, shallots and peanuts. Cover and simmer until the potatoes are tender and the beef pulls apart easily with a fork, 30 to 35 minutes more.
32 min, hands-off
- 1 lb Yukon Gold potatoes
- 6 shallots
- 3/4 cup roasted unsalted peanuts
- Step 5
Stir in the tamarind concentrate, fish sauce and sugar. Simmer uncovered for 5 minutes to thicken slightly, then taste: it should be rich, a little sweet, salty and tangy. Add more fish sauce, sugar or tamarind a teaspoon at a time until it tastes balanced. Fish out the cinnamon stick, star anise and bay leaves.
5 min
- 3 tbsp tamarind concentrate
- 3 tbsp fish sauce
- 2 tbsp palm sugar or light brown sugar
- Step 6
Let the curry sit off the heat for 10 minutes, then scatter with cilantro and serve over jasmine rice.
10 min, hands-off
- cilantro leaves
- 4 cups cooked jasmine rice
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026