2poundsboneless beef chuck roastcut into 2" x 2" cubes
refined coconut oil (or olive oil)
salt and pepper
1/3cupbeef stock or bone broth
Massaman Curry with Vegetables
1/2tspred pepper flakes (or ground dry thai chili pepper)
1pincheach of cinnamon, cloves, nutmegoptional
2canslite coconut milk (full fat works too, but is very rich)
6tbspred curry paste
1/4cupground peanuts (or cashews)
2tbspcoconut aminos (or light soy sauce)
1tbspmaple syrup (or coconut sugar)
Vegetable Add-In Options
2cupschopped vegetables: carrots, snap peas, mushroomsany vegetables you want
fresh thai chili (or jalapeno)thinly sliced
thai basil (or any basil)torn
Cook the Beef
Preheat the oven to 275°F.
Warm a large dutch oven over medium heat. Add the oil, then the beef. Season with salt and pepper and turn every 2 minutes to brown. Deglaze with beef broth, scraping the bottom to release the brown bits. Cover with lid and move to the oven for 2 hours 30 minutes.
Cook the Massaman Curry with Vegetables
In the same pot with the cooked beef, make chili oil by infusing red pepper flakes in the rendered beef fat for 2 minutes. Add the shallot and a pinch of salt. Toss for 2-5 minutes to sweat the onion until very soft but not brown.
Stir in the cumin and coriander (including cinnamon, cloves, and nutmeg if you like) and cook for 30 seconds. Add in the coconut milk, curry paste, ground nuts, coconut aminos, maple syrup, water, and shrimp paste (turn the heat off to avoid burning if you need to).
Bring the curry to a low simmer and add the chopped vegetables. After 2 minutes, taste and season with lime juice or salt as needed.
Serve the Beef with the Curry
Combine the tender beef (and braising liquid) with the massaman curry. Ladle over rice or steamed cauliflower rice. Serve with freshly sliced thai chili, and loads of fresh torn basil, and mint.
Vegan Option for Massaman Curry:
You can leave the shrimp paste out and skip the beef step altogether for a vegan massaman curry with vegetables. You could also add in firm cubed tofu with the vegetables.