Massaman Beef Curry with Potatoes
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 120 min
- Cost
- $32.00
- Nutrition
- 820 cal · 52g protein
- make-ahead
- freezer-friendly
- comfort-food
- high-protein
🍳 1 pan · Picky-eater safe bet: plain rice
Massaman Beef Curry with Potatoes is a Asian weeknight dinner that serves 4 and is on the table in about 135 minutes, for around $32 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Peanuts · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 cups jasmine rice
- 2 lb beef chuck roast
- 1½ lb Yukon Gold potatoes
- 1 count yellow onion
- 2 cans coconut milk
- 4 tbsp massaman curry paste
- ½ cup roasted peanuts
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 count cinnamon stick
Steps
- Cut the beef into 1.5-inch cubes, the potatoes into chunks, and the onion into wedges.
- In a Dutch oven over medium heat, fry the curry paste in 1/2 cup of the thick coconut milk from the top of the cans for 2-3 minutes until fragrant.
- Add the beef and stir to coat, then add the remaining coconut milk, 1 cup water, fish sauce, brown sugar and cinnamon stick.
- Cover and simmer gently 1 hour 15 minutes (or bake at 325°F). Add the potatoes and onion and cook 30-40 minutes more until the beef is fork-tender (well past 145°F).
- In a separate pot, cook the rice by package directions during the last 30 minutes.
- Stir in the peanuts, taste for salt and serve over rice. It tastes even better the next day.
- Picky eater tip: serve plain rice with a few pieces of beef and potato, with the sauce on the side.
- Make ahead: cook the curry up to 2 days ahead and refrigerate, or freeze up to 3 months. Reheat gently and cook fresh rice.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 52 g
- Carbohydrates
- 54 g
- Fiber
- 6 g
- Sugar
- 8 g
- Fat
- 42 g
- Saturated fat
- 24 g
- Sodium
- 1,380 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop