Ingredients

Scale

For the Beef and Curry Base:

2 lbs beef chuck or brisket, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, sliced
3 cloves garlic, minced
1-inch piece ginger, grated
3 tablespoons Massaman curry paste
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon ground cardamom
2 cups coconut milk (full-fat for best results)
1 cup beef broth
2 tablespoons fish sauce
2 tablespoons tamarind paste
1 tablespoon brown sugar
1 large potato, cubed
2 medium carrots, sliced
1/2 cup roasted peanuts
1 bay leaf
1 star anise
Salt and pepper to taste

For Garnish and Serving:

Fresh cilantro, chopped
Sliced red chili (optional, for extra heat)
Lime wedges
Steamed jasmine rice or naan bread

Instructions

Step 1: Sear the Beef

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef in batches, searing it until browned on all sides. This step locks in the flavor and enhances the overall taste of the dish. Remove the beef from the skillet and set aside.

Step 2: Sauté the Aromatics

In the same pan, add a bit more oil if needed. Sauté the sliced onion until soft and slightly caramelized, about 5 minutes. Add the minced garlic and grated ginger, stirring for another minute until fragrant.

Step 3: Cook the Spices and Curry Paste

Add the Massaman curry paste to the pan and stir it into the onions, allowing the spices to bloom. Sprinkle in the ground coriander, cumin, cinnamon, paprika, and cardamom. Stir everything together for about 1-2 minutes, ensuring the spices become aromatic.

Step 4: Add the Liquids

Pour in the coconut milk and beef broth, stirring to combine. Add the fish sauce, tamarind paste, and brown sugar, balancing the flavors to create the signature Massaman taste—sweet, salty, tangy, and rich.

Step 5: Layer the Ingredients in a Casserole Dish

Preheat your oven to 325°F (163°C). In a large casserole dish, add the seared beef, cubed potatoes, sliced carrots, roasted peanuts, bay leaf, and star anise. Pour the prepared curry sauce over everything, ensuring the beef and vegetables are fully coated.

Step 6: Slow-Bake to Perfection

Cover the casserole dish with a lid or foil and bake for 2 hours, stirring occasionally. The beef should become incredibly tender, and the sauce will thicken beautifully.

Step 7: Final Touches

Remove the bay leaf and star anise. Taste and adjust seasoning if needed, adding more fish sauce for saltiness or a bit more sugar if you prefer a sweeter profile.

Step 8: Serve and Enjoy

Garnish with fresh cilantro and sliced red chili. Serve hot with jasmine rice or naan, and squeeze fresh lime over the top for an extra burst of brightness.

Prep Time: 20 minutes
Cook Time: 2 hours

Nutrition

Calories: 580
Sugar: 8g
Fat: 35g
Carbohydrates: 35g
Fiber: 5g
Protein: 38g