Masaman Beef Recipe
Deep, rich curry with beef & potato
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Ingredients
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Masaman Curry Paste & Aromatics
Main Ingredients
Seasoning & Finish
Method
Masaman Curry Paste & Aromatics
- 1
Soak chilies
Remove stems and seeds from dried chilies. Place in warm water to soak for 15 minutes until softened, then drain and reserve.
- 2
- 3
Prepare aromatics
Peel shallots and garlic. Thinly slice the lemongrass white part and chop galangal into small pieces (or grate ginger).
- 4
Grind paste
Using a spice grinder or mortar and pestle, grind the toasted whole spices to a fine powder. In a food processor or mortar, combine softened chilies, ground spices, shallots, garlic, galangal, lemongrass, kaffir lime zest, and shrimp paste (if using). Add 1–2 tablespoons of coconut milk or a little water to help blend, and process to a smooth paste (about 2–4 minutes). Scrape down sides as needed.
Main Ingredients
- 5
Brown the beef
Heat 1 tablespoon vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Pat beef dry and add in a single layer. Brown in batches for 3–4 minutes per side until well-seared. Remove and set aside.
- 6
Fry the paste
Reduce heat to medium and add remaining 1 tablespoon oil to the pot. Add sliced onion and sauté 2–3 minutes until translucent. Add 3–4 tablespoons of the prepared Masaman paste to the pot and fry, stirring constantly, for 2–3 minutes until fragrant and the oil begins to separate from the paste.
- 7
Combine beef and liquids
Return seared beef to the pot and stir to coat with paste. Pour in 1 cup coconut milk and 1 cup beef stock (or water) and stir to combine, scraping up any browned bits. Bring to a gentle simmer.
- 8
Simmer until tender
Cover partially and simmer over low heat for 60–75 minutes, or until the beef is fork-tender. Stir occasionally and skim any excess fat from the surface.
- 9
Add potatoes and remaining coconut milk
Add the cubed potatoes and the remaining 1 cup coconut milk to the pot. Continue simmering uncovered for 15–20 minutes, or until potatoes are tender and curry has thickened to a saucy consistency.
- 10
Add peanuts
Stir in roasted peanuts and simmer 2 minutes to integrate their flavor.
Seasoning & Finish
- 11
Season the curry
Stir in palm sugar, tamarind concentrate, fish sauce, soy sauce, and salt. Taste and adjust: add more fish sauce for saltiness, more tamarind for acidity, or more sugar if needed. Simmer 2–3 minutes to let flavors meld.
- 12
Rest and garnish
Turn off heat and let the curry rest for 10 minutes to deepen flavors. Garnish with chopped fresh cilantro before serving.
