Slow-Braised Beef Massaman Curry With Spinach and Peanuts
A deeply nourishing Thai-inspired curry featuring tender beef and hearty potatoes. Finished with wilted spinach, green peas, and roasted peanuts for a comforting, nutrient-dense meal.
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Perimenopause symptoms and relief · Office on Women’s HealthLow energy
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Headaches
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Fatigue
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Before you start
Your 140-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Oven · Knife and cutting board
Time saver
Make it ahead: Curries like this taste even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 7 steps complete
Next: Heat olive oil in a heavy-bottomed pot…
- 01
Heat olive oil in a heavy-bottomed pot…
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef chuck with salt and brown the meat on all sides (about 5 to 7 minutes). Remove the beef and set aside.
Tap card to mark done - 02
Reduce the heat to medium
Reduce the heat to medium. Add the massaman curry paste to the pot and stir constantly for 1 to 2 minutes until deeply fragrant.
Tap card to mark done - 03
Pour in the coconut milk
Pour in the coconut milk, scraping up any browned bits from the bottom of the pot. Return the beef to the pot and add water.
Tap card to mark done - 04
Bring to a gentle simmer
Bring to a gentle simmer, cover, and reduce the heat to low. Let it cook for 1.5 hours, stirring occasionally, until the beef is mostly tender.
Tap card to mark done - 05
Add the yellow potatoes and peanuts
Add the yellow potatoes and peanuts. Cover and simmer for another 20 minutes, or until a fork easily pierces the potatoes.
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Stir in the frozen peas and baby…
Stir in the frozen peas and baby spinach. Cook uncovered for 2 to 3 minutes until the peas are warmed through and the spinach is fully wilted.
Tap card to mark done - 07
Taste the broth and season with a…
Taste the broth and season with a generous pinch of salt and a squeeze of fresh lime juice if you have it on hand. Serve hot.
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The nutrition underneath
Why this bowl holds together
Make it ahead
Make it ahead: Curries like this taste even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4 days.
Paste prep
Paste prep: Store-bought curry pastes vary in sodium. Taste your broth at the end before adding your final pinch of salt.
Slow cooker option
Slow cooker option: After browning the beef and blooming the paste, you can transfer everything (except the peas and spinach) to a slow cooker and cook on low for 6 to 8 hours. Stir in the greens right before serving.
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