Go Back
–+ servings
spicy shaved beef massaman curry in bowl with rice garnished with cilantro and lime

Super-Spicy Shaved Beef Massaman Curry

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 2 servings
Calories 420 kcal

Equipment

  • Large skillet or wok
  • Medium saucepan
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 3/4 lb shaved beef
  • 1 tbsp neutral oil
  • 1/2 yellow onion sliced
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 2 tbsp massaman curry paste
  • 1 tbsp red curry paste
  • 1 Thai chile sliced (optional)
  • 1/2 tsp chili flakes
  • 2/3 can coconut milk full-fat
  • 1/2 cup beef broth
  • 1/2 tbsp fish sauce
  • 1/2 tbsp soy sauce
  • 1-1.5 tsp brown sugar or palm sugar
  • 1 medium potato cubed
  • 1 small carrot sliced
  • 1 bay leaf optional
  • 1 small piece cinnamon stick optional
  • 2-3 tbsp roasted peanuts or cashews
  • 1 lime wedge for serving
  • fresh cilantro for garnish
  • chili oil optional, for serving

Instructions
 

  • Parboil the cubed potato in boiling water for 5 minutes until slightly tender. Drain and set aside.
  • Heat oil in a large skillet or wok over medium-high heat. Add massaman curry paste and red curry paste, frying for 1-2 minutes until fragrant and sizzling.
  • Add sliced onion, minced garlic, and minced ginger to the pan. Cook for 2-3 minutes until softened and aromatic.
  • Add shaved beef in batches, stirring frequently to brown lightly on all sides, about 2-3 minutes total.
  • Pour in coconut milk, beef broth, fish sauce, soy sauce, and brown sugar. Add Thai chile, chili flakes, cinnamon stick, and bay leaf if using. Stir to combine.
  • Add the parboiled potatoes, sliced carrots, and roasted peanuts to the curry. Bring to a gentle simmer.
  • Reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until potatoes are tender and sauce has thickened.
  • Taste and adjust seasoning with more fish sauce for saltiness, sugar for balance, or chili oil for extra heat.
  • Remove cinnamon stick and bay leaf. Squeeze lime juice over the curry and garnish with fresh cilantro and extra chiles or chili oil if desired. Serve immediately over jasmine rice.

Notes

Storage tip: Keeps in refrigerator for up to 4 days and flavors improve over time. Reheat gently with a splash of broth or coconut milk. Can be frozen for up to 3 months. Adjust heat level by reducing or omitting the Thai chile and chili flakes for a milder version.

Nutrition

Calories: 420kcalCarbohydrates: 18gProtein: 35gFat: 24gSodium: 890mgFiber: 4gSugar: 8g
No ratings yet