Masaman Beef curry is about to be your new best friend. Its fragrant, flavorful yet mild, definitely delicious, and easy to make. This is actually a Thai dish that is heavily influenced by Middle Eastern and South African cuisines. What I love most about it, though, is that this dish doesn't require a gigantic ingredient list like most thai/middle eastern dishes. Its simple, but it won't disappoint.
What is one thing that everyone needs, no matter their age? A good friend. And once you stop going out to recess and living in dorm rooms, it gets kind of tricky to make them. Pretty sure it comes off as
kind of really creepy when you go up to people at the grocery store and say "Do you want to be my friend?". Equally weird when you try and strike up a conversation in a public restroom (what, its totally happened!) Let's face it, being an adult and making new friends is just plain tough. So when you become friend with a rare gem of a person, you gotta treasure it. Especially when that person knows you've had a rough day and just shows up at your house with the most delicious dinner ever.
Friend. For. Life.
Just like this beef curry recipe, which might be my new bff! Sorry, Chicken Tikka Masala, but you've totally been kicked to the curb. Seriously, its that good. The combination of crunchy peanut butter, coconut milk and cinnamon is just so dang lovely. Plus add the cilantro, lime juice, and all the other ingredients and its like a party in your mouth. We are totally in love here.
Masaman Beef Curry Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Keywords: skillet entree beef curry Thai
Ingredients (4-6 servings)
- 1 TBSP EVOO
- 1 lb flank steak, trimmed and cut into bite size pieces
- 1 onion, chopped
- 1 clove garlic, minced
- 150 ml can coconut milk
- 1/4 cup all natural chunky peanut butter
- 2 TBSP soy sauce
- 2 tsp fish sauce
- 1/2 tsp pepper
- 1/2 tsp cinnamon
- 1 large potato, chopped
- 1 tsp red curry paste
- the juice of 1 lime
- 1/2 cup unsalted roasted peanuts
- 1/4 cup chopped fresh cilantro.
- Jasmine Rice and Naan for serving!
Heat a large skillet and the oil over medium-high heat.
Brown the meat, stirring occasionally, for 4 minutes.
Add the onion and garlic and cook, stirring occasionally, until the onion is semi-translucent, about 5 minutes.
Reduce the heat to medium.
In a small bowl, whisk together the coconut milk, peanut butter, soy sauce, fish sauce, pepper and cinnamon.
Add this to the pan, along with the potato, and cook, stirring frequently, until the potato is soft.
Add the red curry paste (if you want more heat you can continue adding 1 tsp at a time until you reach the desired spiciness).
Stir in the juice of 1 lime.
Top with cilantro and roasted, unsalted peanuts.
Serve with Jasmine Rice and Nann!
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