Massaman Beef Curry (Batch)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Thai · 145 min · Beef · gluten-free, high-protein

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Ingredients

• 3/4 lb beef chuck, cubed
• 1 1/4 tbsp Massaman curry paste
• 2 cans (27 oz) coconut milk
• 1/2 lb Yukon gold potatoes, cubed
• 1 yellow onion, wedged
• 1/4 cup roasted peanuts
• 3/4 tbsp tamarind paste
• 3/4 tbsp palm sugar
• 3/4 tbsp fish sauce
• 1 cinnamon stick
• 1 cardamom pods
• 1 bay leaves

Method (tap to check — screen stays awake)

1. Simmer the thick cream from the top of the coconut milk in a large pot until it splits, then fry the curry paste in it for 3 minutes.
2. Add the beef and brown on all sides for 5 minutes, coating it in the paste.
3. Pour in the remaining coconut milk, cinnamon, cardamom, and bay leaves, and simmer covered on low for 90 minutes until the beef is approaching tender.
4. Add the potatoes, onion, peanuts, tamarind, palm sugar, and fish sauce.
5. Simmer uncovered 20 to 25 more minutes until the beef is fully fork-tender and the potatoes are soft.
6. Cool fully before portioning for the fridge or freezer.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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