Masaman Curry

This Muslim Indian-influenced Thai dish is a rich, slightly sweet curry with lots of aromatic flavor and a fair amount of heat. Tamarind paste--found in Indian, Middle Eastern, and Asian markets--has a sweet-sour taste that's key to many curries; substitute 1 1/2 teaspoons fresh lime juice plus 1/2 teaspoon molasses if you can't find it.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 27%
  • Fat: 7.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 19.3g
  • Carbohydrate: 23.5g
  • Fiber: 3.1g
  • Cholesterol: 49mg
  • Iron: 2.8mg
  • Sodium: 347mg
  • Calcium: 45mg


  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large dried New Mexico chiles, halved lengthwise, seeded, and torn into large pieces
  • 2 cardamom pods
  • 2 tablespoons chopped peeled fresh lemongrass
  • 1 tablespoon chopped peeled fresh ginger
  • 3 garlic cloves, halved
  • 1 (14-ounce) can less-sodium beef broth, divided
  • 2 teaspoons peanut oil
  • 3 cups thinly vertically sliced onion
  • 1 pound boneless sirloin steak, trimmed and cut into 1-inch cubes
  • 1 cup water
  • 1 tablespoon tamarind paste
  • 3/4 teaspoon salt
  • 1 pound small white potatoes, halved
  • 1/3 cup light coconut milk


  1. Heat a large nonstick skillet over medium heat. Add first 6 ingredients; cook 2 minutes or until fragrant, stirring frequently. Remove from heat; cool 5 minutes. Place spice mixture in a food processor; add lemongrass, ginger, garlic, and 1/4 cup broth. Process 1 minute, scraping sides occasionally; set aside.
  2. Heat oil in a Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Stir in spice mixture; cook 1 minute, stirring constantly. Add beef, and cook 3 minutes, stirring frequently. Stir in remaining broth and water, scraping pan to loosen browned bits. Stir in tamarind paste, salt, and potatoes; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until beef is very tender. Remove from heat; stir in coconut milk.
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