Authentic Thai Massaman Beef Stew
Aromatic, velvety, and soul-warming, this Authentic Thai Beef Massaman Curry combines fall-apart beef short ribs with white sweet potatoes, peanuts, and a coconut-rich curry sauce. Each bite is a balance of creamy, tangy, sweet, and savory Thai flavors.
Equipment
- 1 Heavy-bottomed pot (Dutch oven)
- 1 Sharp chef’s knife
- 1 Cutting board
- 1 Tongs
- 1 Wooden or silicone spatula
- 1 Ladle or large spoon
- 1 Measuring spoons
- 1 Measuring cups
- 1 Rice cooker or saucepan
Ingredients
- 2 pounds bone-in beef short ribs trimmed and cut into large cubes
- 2½ cups full-fat coconut milk divided
- 5 to 6 tablespoons massaman curry paste homemade or store-bought
- Water as needed for simmering
- 2 to 3 tablespoons fish sauce divided
- 3 tablespoons palm sugar finely chopped
- 2 tablespoons tamarind juice or tamarind concentrate/paste
- 1 large white-flesh sweet potato peeled and chopped into large chunks
- ½ large yellow or white onion sliced into ½-inch wide strips
- ¼ cup roasted unsalted peanuts
- Steamed jasmine rice for serving
Instructions
- Prepare the Beef: Cut the meat away from the short rib bones and slice into hearty chunks. If the bones have some meat left, keep them for extra flavor in the braise.
- Sear the Short Ribs: In a large heavy-bottomed pot or Dutch oven, heat a thin layer of oil over medium-high heat. Once hot, brown the beef pieces on two or more sides in batches to avoid overcrowding. Allow a rich crust to develop. Set seared beef aside and return all pieces, including bones, to the pot when done.
- Slow Simmer the Beef: Add ½ cup of the coconut milk along with just enough water to submerge the meat. Stir in 1 tablespoon of curry paste and 1 tablespoon of fish sauce. Bring to a gentle simmer and cover.Let it cook on low heat for 2 to 2½ hours until the beef becomes fork-tender.
- Bloom the Curry Paste: In a separate pot (your curry pot), pour in about ¾ cup of the remaining coconut milk and bring it to a gentle boil. Let it reduce until thickened and glossy. Add the remaining curry paste and cook over medium-low heat, stirring constantly, until fragrant and the oil begins to separate from the paste. Deglaze with a splash of coconut milk if it starts to stick.
- Build the Curry Sauce: Once the paste is bloomed, stir in the rest of the coconut milk. Add 1 tablespoon of fish sauce, all of the palm sugar, and tamarind juice. Mix well to form a balanced, rich curry base.
- Combine Beef and Vegetables: Using tongs, transfer the cooked beef from the braising liquid into the curry pot. (Include bones only if they have meat you'd like to eat.) Add sweet potatoes, onions, and roasted peanuts. Skim off any excess fat and impurities from the braising liquid, then pour just enough into the curry to cover the ingredients.
- Final Simmer and Season: Bring the curry to a simmer once more and cook gently for 10 to 15 minutes, until the sweet potatoes are tender. Taste and adjust the final seasoning with more fish sauce, palm sugar, or tamarind to suit your preferred balance of saltiness, sweetness, and tang.
- Serve and Enjoy: Ladle the finished curry over bowls of hot jasmine rice and serve immediately. Garnish with extra peanuts or fresh herbs if desired.
Notes
- Beef Cuts: While short ribs deliver unbeatable tenderness and flavor due to their marbling, beef chuck is a more budget-friendly alternative that still works well. Avoid overly lean cuts to prevent dry, tough meat after braising.
- Sweet Potato Tip: Opt for white-flesh sweet potatoes instead of orange ones—their subtle flavor and firmer texture hold up better in the curry and won’t overpower the sauce.
- Make Ahead Friendly: This curry tastes even better the next day after the flavors meld. Reheat gently over low heat and add a splash of water or coconut milk to loosen the sauce if needed.
- Saltiness Varies: Massaman curry paste brands can vary widely in salt content. Be sure to taste and adjust your seasoning in the final step for best results.
- Peanuts: For an extra nutty aroma, you can briefly toast the roasted peanuts in a dry pan before adding them to the curry.
