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beef massaman curry

Beef Massaman Curry


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  • Author: Katherine | Love In My Oven
  • Total Time: 6 hours
  • Yield: 4-5 servings 1x

Description

This rich and flavourful beef Massaman curry is slow cooked in the oven for maximum flavour! It’s perfect over rice or with naan bread, and the leftovers are even better!


Ingredients

Scale
  • 2 1/23 lb beef bottom blade roast*
  • 2 tbsp avocado oil or olive oil, divided
  • 1/2 diced yellow onion
  • 1 tbsp fresh ginger**
  • 4 cloves garlic, minced
  • 1/4 cup Massaman curry paste***
  • 2 cans (400mL each) full fat coconut milk
  • 3 large potatoes, peeled and cut into chunks
  • 2 large carrots, peeled and cut into chunks
  • 1/2 cup roasted, salted peanuts
  • 23 tbsp fresh Thai basil or cilantro, for garnish

Instructions

  1. One hour prior to starting the recipe, remove the roast from the fridge to allow it to come to room temperature. Cut the roast into large chunks, then add flaky sea salt to the top of it.
  2. Preheat the oven to 275 F. In a Dutch oven over medium heat on the stove, add 1 tablespoon of avocado oil and heat it for 1-2 minutes before adding a few chunks of the beef to the pot. Leave enough space between the pieces of meat to ensure a nice crust, otherwise you may end up steaming the meat! This means you’ll have to brown the meat in batches. Sear the meat on each side for about 4-5 minutes or until it easily loosens from the pan. Set the meat aside.
  3. Turn the heat the low-medium and add the remaining tablespoon of oil to the pot. Add in the diced onions and stir, cooking for 2-3 minutes or until softened. Add in the garlic and ginger, and cook for another minute. Next, add the curry paste and stir, breaking it up and incorporating it into the onions with a large wooden spoon.
  4. Add 1/2 cup of the coconut milk and stir, deglazing the pan. Stir until the paste is incorporated into the coconut milk, then add the remaining coconut milk. 
  5. Place the beef  into the pot, moving things around a bit so it’s evenly spaced out. Place the lid on to the Dutch oven and place in the oven.
  6. Cook the curry for 4 1/2 – 5 hours at this low heat. Set a timer for 2 hours, then add the vegetables, before returning to the oven. You’ll know the curry is ready when the beef is super tender and easily shreds with a fork. When the beef is ready, remove the chunks from the pot to a cutting board, and use two forks to shred the beef, before returning it the pot and stirring. Place the curry back in the oven for 20-30 minutes.
  7. Remove the curry from the oven, and serve over rice, cauliflower rice, or even rice noodles. Top the dish with roasted peanuts and Thai basil, if you have it on hand. 

Leftovers are amazing! This dish makes a whole lot of food, so if you have a lot leftover, you can definitely store it in the fridge for 3-4 days in an airtight container. You can also freeze the curry for later! 

Notes

*I like to use a bottom blade roast, but you can use a beef chuck roast or another cut of beef if you’d prefer.

**You can substitute the garlic and ginger for a garlic and ginger paste, rather than fresh ingredients. Use 2 tablespoons of the paste.

***If you can’t find Massaman paste (I get mine from Amazon) you can make your own.

*Tip* Add the peanuts at the end when serving to maintain their crunch and salt, rather than stirring them into the entire curry.

  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Category: curry
  • Method: Dutch oven
  • Cuisine: thai
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