A Thai beef dish built on whole ingredients.

Servings: 4
Active time: 45 min
Total time: 2.5 h

Organic sourcing

Onions and potatoes are on the Dirty Dozen; it's beneficial to choose organic for this dish. For green herbs like cilantro, organic is preferred for lower pesticide residue.

Ingredients

• 500 g beef chuck, cut into cubes
• 2 tbsp peanut oil
• 2 large onions, sliced
• 4 cloves garlic, minced
• 2 tbsp massaman curry paste
• 1 can (400 ml) coconut milk
• 2 large potatoes, peeled and cubed
• 1 cinnamon stick
• 3 cardamom pods
• 2 bay leaves
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1/4 cup tamarind paste
• 1/4 cup roasted peanuts, unsalted
• To taste sea salt
• To taste fresh cilantro leaves, chopped

Method

1. Heat the peanut oil in a large pot over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove and set aside.
2. In the same pot, add the onions and garlic. Sauté until the onions are translucent, about 5 minutes.
3. Add the massaman curry paste to the onions and garlic. Stir and cook for 1-2 minutes until fragrant.
4. Return the beef to the pot. Pour in the coconut milk and bring to a simmer.
5. Add the potatoes, cinnamon stick, cardamom pods, and bay leaves. Stir to combine.
6. Cover the pot and reduce the heat to low. Simmer gently for 1.5 to 2 hours, or until the beef is tender.
7. Stir in the fish sauce, palm sugar, and tamarind paste. Cook for another 10 minutes.
8. Add the roasted peanuts, then adjust seasoning with sea salt to taste.
9. Garnish with fresh cilantro before serving.

Notes

• For a richer flavor, brown the beef in batches.
• Serve with steamed jasmine rice to complement the curry.
• Adjust the curry paste if spicier flavor is desired.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Thai recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.