Prepare to embark on a culinary journey that will transform your kitchen into a vibrant Thai street food haven! This Beef Mussaman Curry is not just a meal, it's an experience that combines rich, complex flavors with tender, melt-in-your-mouth beef and a creamy, aromatic sauce that will make your dinner guests swoon. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to deliver an authentic Thai taste that will transport you straight to the bustling markets of Bangkok.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb beef, cut into cubes
- 1 can coconut milk
- 2 tablespoons mussaman curry paste
- 1 onion, chopped
- 2 potatoes, diced
- 1 cup carrots, sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by cutting beef into 1-inch cubes, chopping onions, dicing potatoes, and slicing carrots. Set ingredients aside.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and brown the beef cubes in batches, ensuring each piece develops a rich golden-brown color. Remove browned beef and set aside.
- In the same pot, reduce heat to medium and add mussaman curry paste. Stir and cook for 1-2 minutes until fragrant, releasing the spices' essential oils.
- Pour in coconut milk and stir to combine with the curry paste, creating a smooth, rich sauce. Add the browned beef back into the pot.
- Add chopped onions, diced potatoes, and sliced carrots to the pot. Stir to distribute vegetables evenly.
- Pour in fish sauce, add brown sugar, and stir to incorporate. The sugar will help balance the savory and spicy flavors.
- Bring the curry to a gentle simmer, then reduce heat to low. Cover and cook for 45-60 minutes, stirring occasionally, until beef is tender and vegetables are soft.
- In the last 5 minutes of cooking, add lime juice to brighten the flavors. Taste and adjust seasoning if needed.
- Remove from heat and let rest for 5-10 minutes. The curry will continue to thicken during this time.
- Serve hot over steamed jasmine rice, garnished with fresh chopped cilantro.
Tips
- Choose the right cut of beef: Use chuck or shoulder cuts that have enough marbling to become tender during slow cooking.
- Toast your curry paste: Briefly frying the mussaman curry paste in the pot before adding liquid helps release deeper, more intense flavors.
- Low and slow is the key: Simmer the curry gently to ensure the beef becomes incredibly tender and the flavors meld beautifully.
- Don't skip the resting time: Letting the curry rest for 5-10 minutes after cooking allows the sauce to thicken and flavors to further develop.
- Fresh ingredients matter: Use fresh cilantro and a squeeze of lime juice at the end to brighten the rich, complex sauce.
- Serve with jasmine rice: The fragrant rice is the perfect accompaniment to soak up the delicious curry sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 30g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 90mg
