This massaman beef and potato curry was really easy to make and will save you time and money on delivery when you are craving Thai food. I had to omit or substitute a few ingredients since we are trying to limit our trips to the grocery store during lockdown. Despite that, I was really happy with the flavors of the curry sauce even though I was missing tamarind paste. Instead, I substituted one tsp of fresh lime zest and squeezed a small amount of fresh lime juice over the dish before serving. I also didn’t have peanuts in my pantry so I just omitted it altogether.
Finally, the beef at the grocery store was slim pickings so I went with precut stir fry beef, which I found tough but tasty. In the future, when all this craziness dies down, I would like to try this recipe with stew meat or boneless short ribs that will be better cooked on low for a long time on the stove or in the instant pot. Since I used my instant pot for jasmine rice, I opted for the stove for the curry. The used Maesri Thai Massaman Curry from Amazon and would definitely repurchase.
To make this recipe more paleo friendly, you could serve this over spaghetti squash or cauliflower rice. Also, palmini noodles would turn this into a delicious paleo curry noodle dish.
- 1 lb stir fry beef
- 1 cup of beef stock
- 1 can of coconut milk unsweetened
- 1 large red potato peeled & chopped
- 1 can of massaman curry paste (4 oz)
- 2 tbsp palm sugar
- 1 tsp ginger paste
- 2 tsp fish sauce
- 1 tsp freshly grated lime zest
- a pinch of cinnamon
- Simmer all ingredients in a large pot until potato is cooked through. Cut small cubes of potato for shorter cooking time.
- Serve over rice with a squeeze of fresh lime juice.