Masaman Curry Beef Photo
Masaman Curry Beef

YIELD Makes 6 servings


Masaman Curry Paste (recipe) or jarred Masaman curry paste to taste
4 tablespoons vegetable oil, divided
1 medium onion, cut into strips
1‑1/2 pounds boneless beef chuck, cut into 1-inch cubes or beef for stew
2 cans (about 14 ounces each) unsweetened coconut milk
3 tablespoons fish sauce
2 pounds boiling potatoes
1 large red bell pepper, cut into strips
1/2 cup roasted peanuts, chopped
2 tablespoons lime juice
1/4 cup slivered fresh basil leaves or chopped fresh cilantro
Hot cooked rice or noodles


  1. Prepare Masaman Curry Paste; set aside.
  2. Peel potatoes and cut into 1-1/2-inch pieces. Place in bowl with cold water to cover; set aside.
  3. Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add onion; stir-fry 6 to 8 minutes or until golden. Transfer onion to bowl with slotted spoon.
  4. Add 1 tablespoon oil to wok. Increase heat to high. Add half the beef; stir-fry 2 to 3 minutes until browned on all sides.
  5. Transfer beef to another bowl; set aside. Repeat with remaining beef, adding 1 tablespoon oil to prevent sticking if necessary.
  6. Reduce heat to medium. Add remaining 1 tablespoon oil and curry paste to wok; cook and stir 1 to 2 minutes or until very fragrant. Add coconut milk and fish sauce; stir to scrape bits of cooked meat and spices from bottom of wok.
  7. Return beef to wok. Increase heat to high and bring to a boil. Reduce heat to low; cover and simmer 45 minutes.
  8. Add potatoes and return onion to wok. Cook 20 to 30 minutes more or until meat and potatoes are fork-tender. Stir in bell pepper; cook until heated through.
  9. Stir in peanuts and lime juice; sprinkle with basil. Serve with rice or noodles.
This recipe appears in: Asian

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