Slow-Cooked Massaman Beef Curry with Potatoes and Peanuts
A rich and mildly spiced Thai Massaman curry featuring tender beef chunks simmered slowly with potatoes, peanuts, and a creamy coconut curry sauce. This thai ready in about 140 minutes pairs beef chuck, cut into 2-inch cubes, massaman curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 600 grams beef chuck, cut into 2-inch cubes
- 3 tbsp massaman curry paste
- 400 ml coconut milk
- 300 grams potatoes, peeled and cubed
- 1/4 cup roasted peanuts
- 1 medium onion, sliced
- 2 tbsp vegetable oil
- 1 tbsp palm sugar
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 cup water
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 3 tbsp massaman curry paste and cook for 1 minute until aromatic.
- Step 2: Add 600 grams beef chuck cubes and brown on all sides for 5-7 minutes.
- Step 3: Pour in 400 ml coconut milk and 1 cup water, stirring to combine. Bring to a gentle simmer.
- Step 4: Add 300 grams peeled and cubed potatoes, 1 sliced medium onion, 1 tbsp palm sugar, 2 tbsp fish sauce, and 1 tbsp tamarind paste to the pot. Cover and simmer on low heat for 1.5 to 2 hours until the beef is tender and the sauce thickens.
- Step 5: Stir in 1/4 cup roasted peanuts during the last 5 minutes of cooking. Serve hot with steamed rice.
Frequently asked questions
How long does Slow-Cooked Massaman Beef Curry with Potatoes and Peanuts take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Massaman Beef Curry with Potatoes and Peanuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep massaman curry paste from drying out.
Can I substitute ingredients in Slow-Cooked Massaman Beef Curry with Potatoes and Peanuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Massaman Beef Curry with Potatoes and Peanuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Massaman Beef Curry with Potatoes and Peanuts?
Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
