Easy 30-Minute Massaman Beef Curry Recipe

Heat the vegetable oil in a large skillet or wok over medium heat. Add the Massaman curry paste and fry for about 1 to 2 minutes until it becomes highly fragrant and starts to separate slightly.

Shake the can of coconut milk well, then pour in about 1/4 cup of the thick coconut cream from the top of the can. Stir it into the paste, letting it bubble and release its aromatic oils for another minute.

Pour in the remaining coconut milk, then add the par-boiled potato cubes and sliced onions. Bring the mixture to a gentle simmer over medium-low heat and cook for 5 to 6 minutes, or until the potatoes are completely tender when pierced with a fork.

Stir in the fish sauce, brown sugar, and tamarind paste until fully dissolved. Taste the curry sauce and adjust to your liking, adding more brown sugar for sweetness or fish sauce for saltiness.

Add the thinly sliced sirloin steak to the simmering curry, stirring to submerge the meat. Cook for just 2 to 3 minutes until the beef is cooked through but still tender and juicy.

Remove the skillet from the heat, stir in the roasted peanuts, and ladle the hot curry into bowls over steamed jasmine rice.