Hearty, aromatic, and bursting with flavor, this Beef Massaman Curry is a dish that your family will request again and again. Though this recipe takes a while to make, don’t let that scare you! Most of the time is hands-off. Plus, once you taste this amazing dish, you’ll agree that every minute spent making it was well worth it!
Prepare rice according to package directions.
Heat oil in a large saucepan set over medium-high heat. Pat beef dry with a paper towel and season with salt and pepper. Cook beef in two batches, turning occasionally, for 5-8 minutes, or until evenly browned.
Add all beef back to saucepan along with curry paste, garlic, ginger, brown sugar, fish sauce, and tamarind paste. Cook, stirring, for about 1 minute, or until beef is well coated. Add beef broth, coconut milk and peanut butter and bring to a boil. Reduce heat to medium-low. Cover saucepan and allow beef mixture to simmer for 1 1/2 hours.
Add potatoes; cover and cook for 30 to 40 minutes, or until beef and potatoes are very tender.
Top curry with lime juice and cilantro. Serve over cooked rice.
Once cooled, Massaman curry can be frozen in an airtight container for up to 2 months.