Paleo Massaman Curry

Dive into the warm, aromatic flavors of Paleo Massaman Curry—a hearty, nutrient-packed twist on the classic Thai dish! This delectable recipe features tender beef chuck simmered to perfection in a creamy coconut milk base, infused with fragrant whole spices like cinnamon, star anise, and cardamom. Sweet potatoes and carrots add a naturally sweet counterpoint, while almond butter delivers a rich, nutty depth that keeps this curry entirely paleo-friendly. Finished with a zesty hint of lime juice and a sprinkle of fresh cilantro, it’s a comforting, slow-cooked masterpiece perfect for cozy nights. Simple, wholesome, and bursting with bold flavor, this Paleo Massaman Curry will quickly become a household favorite.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1 pound beef chuck
• 2 tablespoons coconut oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cinnamon stick
• 1 whole star anise
• 4 cardamom pods
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon cayenne pepper
• 14 ounces coconut milk
• 1 cup beef broth
• 2 tablespoons fish sauce
• 2 tablespoons almond butter
• 2 medium sweet potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoon sea salt
• 0.25 teaspoon freshly ground black pepper

Directions

Step 1

Cut the beef chuck into 1-inch cubes and set aside.

Step 2

In a large pot or Dutch oven, heat coconut oil over medium heat. Add beef cubes and brown them on all sides, about 5-7 minutes. Remove beef from the pot and set aside.

Step 3

In the same pot, add the diced onion and sauté until translucent, around 5 minutes.

Step 4

Add minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.

Step 5

Stir in the cinnamon stick, star anise, and cardamom pods, allowing the spices to toast for about 1 minute.

Step 6

Add coriander powder, cumin powder, and cayenne pepper, stirring to combine with the onions and garlic.

Step 7

Pour in coconut milk and beef broth, scraping any bits stuck to the bottom of the pot.

Step 8

Stir in fish sauce and almond butter until well combined.

Step 9

Return the beef to the pot, adding sweet potatoes and carrots.

Step 10

Bring the mixture to a gentle simmer. Cover the pot and cook on low heat for 1.5 to 2 hours, until beef is tender and flavors meld.

Step 11

Once cooked, remove the cinnamon stick, star anise, and cardamom pods.

Step 12

Stir in the lime juice, and season with sea salt and freshly ground black pepper.

Step 13

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(1847.9g)

Amount per serving	% Daily Value*
Calories	2090.7

Total Fat 110.5g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 417.3mg	0%
Sodium 6615.3mg	0%
Total Carbohydrate 145.0g	0%
Dietary Fiber 25.3g	0%
Total Sugars 56.0g
Protein 140.9g	0%

Vitamin D 18.1IU	0%
Calcium 521.5mg	0%
Iron 25.6mg	0%
Potassium 4171.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 26.4%

Carbs: 27.1%