Easy Massaman Curry
Learn how to make authentic massaman curry at home in 45 minutes with simple ingredients and anti-inflammatory benefits.
Ingredients
- 2 tablespoons coconut oil
- 1.5 pounds lean beef sirloin, cut into 1-inch cubes
- 2 medium yellow onions, finely diced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons massaman curry paste
- 1 cup full-fat coconut milk
- 1 cup low-sodium beef broth
- 2 medium Yukon gold potatoes, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch chunks
- 2 medium carrots, cut into 1-inch rounds
- 0.5 cup natural peanut butter
- 2 tablespoons fish sauce
- 1 tablespoon coconut sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon cayenne pepper
- 2 bay leaves
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- 1
Heat coconut oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
- 2
Add beef cubes to the pot in a single layer and cook without stirring for 4 minutes until deeply browned, then flip and brown the other side for another 3 minutes until a crust forms.
- 3
Transfer the browned beef to a clean plate and set aside, leaving behind the flavorful drippings.
- 4
Reduce heat to medium and add diced onions to the same pot, stirring frequently until they become translucent and begin to caramelize, about 6 minutes.
- 5
Stir in minced garlic and grated ginger, cooking until fragrant, approximately 1 minute.
- 6
Add massaman curry paste to the pot and stir continuously for 2 minutes, allowing the paste to release its aromatic oils and deepen in color.
- 7
Pour in coconut milk and beef broth, stirring well to combine the curry paste smoothly into the liquid.
- 8
Return the browned beef to the pot along with any accumulated juices and add bay leaves.
- 9
Bring the mixture to a gentle simmer over medium heat and cook uncovered for 15 minutes to allow flavors to meld.
- 10
Add potato cubes, bell pepper chunks, and carrot rounds to the pot and stir gently to distribute evenly.
- 11
Continue simmering for 12-15 minutes until vegetables are fork-tender and potatoes show no resistance when pierced.
- 12
Stir in peanut butter, fish sauce, coconut sugar, ground cinnamon, cardamom, and cayenne pepper, mixing thoroughly until the peanut butter dissolves completely.
- 13
Taste the curry and adjust seasoning with salt and pepper as needed, then finish with fresh lime juice.
- 14
Remove bay leaves and transfer the curry to a serving vessel, garnishing generously with fresh cilantro.
- 15
Serve hot over jasmine rice or cauliflower rice, providing extra lime wedges on the side for individual customization.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Full-fat coconut milk | Light coconut milk or cashew cream | Reduces saturated fat and calories while maintaining creaminess and richness |
| Beef sirloin | Skinless chicken breast or thighs | Chicken contains less saturated fat and is easier to digest, supporting gut health |
| Natural peanut butter | Almond butter or tahini | Almond butter has higher vitamin E and lower omega-6 ratio; tahini offers more minerals and better for inflammation |
| Coconut sugar | Monk fruit sweetener or maple syrup (1 teaspoon) | Monk fruit has zero glycemic index and doesn't spike blood sugar; maple syrup adds trace minerals |
| Regular potatoes | Sweet potatoes or cauliflower florets | Sweet potatoes have lower glycemic index and more fiber; cauliflower is lower-carb and gut-friendly |
| Fish sauce | Tamari or coconut aminos | Makes the dish gluten-free while maintaining umami depth and sodium awareness |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 520 |
| Total Fat | 26g |
| Saturated Fat | 14g |
| Cholesterol | 72mg |
| Sodium | 680mg |
| Carbohydrates | 38g |
| Fiber | 9g |
| Sugar | 9g |
| Protein | 40g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
