Massaman Beef Thai Curry with French Love

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Steps

1. 1
   Season the beef chuck pieces lightly with salt (no black pepper — the curry paste provides enough heat). Heat a pan to 365°F and sear the beef pieces in batches until deeply browned on all sides. Do not move the meat — let it sit until a proper crust forms. Set the seared beef aside.

   Tip: The Maillard reaction from searing builds the flavor foundation of this dish — don't skip it even though traditional Thai preparations often poach the beef.

   ~15 min
2. 2
   In the same pan or a Dutch oven, add the sliced onion and cook over medium heat until lightly caramelized. Add the chopped garlic and cook briefly.

   ~8 min
3. 3
   Add 3 tablespoons of Massaman curry paste. Sauté for 1–2 minutes to release the oils and wake up the aromatics. Open a window — the fumes will be intense. You should see the oil of the curry begin to separate.

   Tip: Blooming the curry paste in oil is critical for developing full flavor.

   ~3 min
4. 4
   Add 2 tablespoons of brown sugar, 2 tablespoons of tamarind concentrate, 2 teaspoons of fish sauce, and the finely chopped red chili pepper. Stir to combine.

   Tip: The sugar balances the acidity of the tamarind and fish sauce. Palm sugar is traditional but regular brown sugar works well.

   ~2 min
5. 5
   Add a splash of coconut milk to deglaze and cool the pan slightly. Add the seared beef back in. Add the bell pepper (if using) and the galangal slices (cut into rounds — they will be removed before serving). Pour in the beef stock (about 360ml / two 6oz containers) to just cover the beef.

   Tip: Use beef stock instead of water — water adds nothing, stock adds depth.

   ~5 min
6. 6
   Bring to a gentle simmer, then reduce heat to very low. Cook at a gentle bubble (bloop bloop bloop) for 1 hour 45 minutes to 2 hours, until the beef is nearly fork-tender. Check occasionally and add more stock or water if it begins to dry out.

   Tip: The dish itself doesn't need this long — it's the beef that takes the time. Chuck roast needs low-and-slow heat to break down collagen.

   ~120 min
7. 7
   When the beef is nearly done (about 15–20 minutes from fork-tender), add the remaining coconut milk (about half a cup, for a total of approximately 1.5 cups throughout the recipe). Stir in the coarsely chopped roasted peanuts and the lime zest. Remove and discard the galangal slices.

   Tip: Galangal is rock hard even after 2+ hours of cooking — it flavors the broth but cannot be eaten.

   ~5 min
8. 8
   Add the sweet potato chunks (both orange and white if available). Cook for another 10–15 minutes until the potatoes are tender and the beef is completely fork-tender and falling apart. If the sauce is too thin, stir in a tablespoon of cornstarch dissolved in cold water.

   Tip: The potatoes only need about 10 minutes — add them last so they don't turn mushy.

   ~15 min
9. 9
   Adjust seasoning. Serve over jasmine rice. Garnish with extra chopped peanuts and fresh chopped parsley.

   Tip: The potatoes can replace the rice if preferred — they absorb the curry sauce beautifully.

   ~5 min

Nutrition (per serving)

Chef Jean-Pierre

Massaman Beef Thai Curry With French Love | Chef Jean-Pierre

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