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Adriana Rose

Massaman Beef Cheek Curry: A Flavorful Delight Awaits!

A rich and flavorful Massaman Beef Cheek Curry that combines tender beef cheeks with aromatic spices and creamy coconut milk.
Print Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef cheeks trimmed and cut into large chunks
  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons Massaman curry paste
  • 1 can 13.5 ounces coconut milk
  • 2 cups beef broth
  • 2 medium potatoes peeled and diced
  • 1 cup carrots sliced
  • 1/2 cup roasted peanuts chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish

Method
 

  1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cheeks and sear on all sides until browned. Remove the beef and set aside.
  2. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
  3. Stir in the Massaman curry paste and cook for another 2 minutes until fragrant.
  4. Return the beef cheeks to the pot. Pour in the coconut milk and beef broth, stirring to combine.
  5. Add the diced potatoes, sliced carrots, fish sauce, brown sugar, and lime juice. Bring to a simmer.
  6. Cover the pot and reduce the heat to low. Let it cook for 2 to 2.5 hours, or until the beef is tender and easily shredded.
  7. Stir in the chopped peanuts just before serving. Garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For a spicier version, add sliced fresh chili peppers or a dash of cayenne pepper to the curry.
  • Serve with steamed jasmine rice or naan bread to soak up the delicious sauce.

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