Entree: Thailand – Thai Muslim Cuisine – แกงมัสมั่นเนื้อ ➤ Kaeng Matsaman Neua (Thai Muslim-style Massaman beef curry with tender beef, potatoes, coconut milk, and roasted peanuts)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1 in (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) Massaman curry paste
- 2 cans (14 oz each) (28 oz / 800 ml) coconut milk, shaken and separated (use cream and liquid separately)
- 1 large onion, cut into wedges, approx. 8 oz (225 g)
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes, approx. 12 oz (340 g)
- 1/2 cup (75 g) roasted unsalted peanuts
- 2 tbsp (30 ml) tamarind concentrate or tamarind water
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 g) palm sugar or light brown sugar
- 1 cinnamon stick (approx. 3 g)
- 4 cardamom pods, lightly crushed
- 4 whole cloves
- 2 bay leaves (optional)
- 1 cup (240 ml) water or beef stock
- 1 tbsp (15 ml) lime juice, to finish
- 2 tbsp (30 ml) chopped cilantro for garnish

Instructions

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the Massaman curry paste and fry, stirring constantly, until fragrant and oil separates, about 2–3 minutes. Add the thicker coconut cream (from the top of the cans) and continue to cook, stirring, 2–3 minutes to meld flavors.
2. Add the beef cubes and brown lightly on all sides to seal in juices, about 6–8 minutes. Stir in the onions, cinnamon stick, cardamom, cloves, and bay leaves.
3. Pour in the remaining coconut milk liquid and the water or beef stock to just cover the beef. Bring to a gentle simmer, cover, and cook over low heat 1–1.5 hours until beef is tender (or simmer 45–60 minutes if using a pressure cooker).
4. Add the potatoes, roasted peanuts, tamarind concentrate, fish sauce, and palm sugar. Continue to simmer uncovered 15–20 minutes until the potatoes are tender and the sauce has thickened to a rich consistency.
5. Remove the cinnamon stick, cardamom pods, and bay leaves. Stir in the lime juice, taste, and adjust seasoning with more fish sauce or sugar if needed.
6. Garnish with chopped cilantro and serve hot with steamed jasmine rice.