Beef Massaman Curry – An Aromatic And Savory Stew With Beef And Vegetables
Prep: 15 minutes
Cook: 4 hours
Yields: 4 servings
Feast your taste buds on this Thai beef stew, where tender beef meets the symphony of curry flavors! Dive into the land of slow-cooked delight with this luscious Massaman Curry.
Prepare your beef for the culinary stage. Slice it into handsome chunks, blend it with cornstarch, salt, and pepper, and get ready to give it a golden tan.
In a spacious skillet, let your beef sizzle and dance until it’s beautifully browned. Set it aside and let your skillet work its magic with the vibrant Massaman curry paste. Awaken the flavors with beef broth and rich coconut cream.
Bring the browned beef and earthy potatoes together in a slow cooker. Let them simmer in the fragrant sauce for hours, creating a tender and flavorful paradise.
When the time is just right, remove the beef and potatoes and let the remaining liquid work its magic. Skim off the excess fat and bring the remaining liquid to a boil. Create a cornstarch slurry and whisk it in, transforming the liquid into a luscious, thickened sauce.
Return the beef and potatoes to their flavorful embrace, incorporating lime zest and juice for a burst of freshness. Prepare to tantalize your taste buds with this symphony of flavors. Serve it over fluffy jasmine rice and garnish it with the crunch of cashews, the freshness of cilantro, and the subtle heat of Fresno chile.
Indulge in the culinary masterpiece that is Beef Massaman Curry, a symphony of textures and flavors that will leave you craving more!
Printable Recipe
Ingredients
- 2 pounds beef, cut into chunks
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons Massaman curry paste
- 4 cups beef broth
- 1 can (13.5 oz) coconut cream
- 2 cups potatoes, diced
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- Jasmine rice, for serving
- Cashews, for garnish
- Cilantro, for garnish
- Fresno chile, for garnish
Instructions
- 1. Slice the beef into chunks and coat with cornstarch, salt, and pepper.
- 2. In a skillet, brown the beef until beautifully browned, then set aside.
- 3. In the same skillet, add Massaman curry paste, beef broth, and coconut cream, and stir to combine.
- 4. Combine the browned beef and diced potatoes in a slow cooker with the sauce.
- 5. Let the mixture simmer in the slow cooker for several hours until tender.
- 6. Once cooked, remove the beef and potatoes, skim off excess fat from the sauce, and bring it to a boil.
- 7. Create a cornstarch slurry and whisk it into the boiling liquid to thicken the sauce.
- 8. Return the beef and potatoes to the sauce, then add lime zest and juice.
- 9. Serve over fluffy jasmine rice, garnished with cashews, cilantro, and Fresno chile.
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