Beef Massaman Curry
Beef Massaman Curry combines the best of Thai and Indian flavours, featuring tender beef, aromatic spices, and a rich coconut sauce that balances sweetness, savouriness, and warmth. The spice in this version is fairly mild, but can be ramped up with fresh chilli to suit all tastes. It is an irresistibly complex dish, made simple. Serve it along side Thai Red Chicken Curry for a delicious night in!
Here’s how you can create an authentic Beef Massaman Curry that’s perfect for a cosy night in or impressing friends and family.
Tips for Making the Best Beef Massaman
- Choose the right beef: Cuts like chuck and brisket are ideal for this curry. They have enough marbling to become tender during the long simmering process, soaking up the flavours of the sauce beautifully.
- Adjust spice level: Beef massaman is easily taken from mild to hot. With the addition of some chopped fresh red chillies, the curry can be altered for any audience. Or let everyone choose their own heat by serving the chilli separately.
- Customise the texture: Coconut milk thickness can vary by brand. If you prefer a thicker curry, reduce the sauce slightly at the end. You can also substitute the milk for coconut cream and it still tastes great!
Storage and Reheating
Massaman curry often tastes even better the next day as the flavours develop and the beef and potatoes soak up those spices even further. Store leftovers in an airtight container in the fridge for up to 3 days. Gently reheat on the stove or in the microwave, adding a bit of water or coconut milk if needed.
Beef Massaman Curry is a fantastic dish that combines fragrant spices and hearty ingredients, making it ideal for a cosy meal. The interplay of coconut and spices creates a memorable flavour that will transport you straight to Thailand with each bite. Enjoy!
Feedback & More
Did you try the Beef Massaman Curry? While you’re still on the page, let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other delicious curries inspired from around the world. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Beef Massaman Curry
A tasty classic Thai curry with melt-in-your-mouth beef, tender potatoes and crunchy peanuts.
6
servings15
minutes3
hours5
minutes3
hours20
minutesStop your screen from going to sleep
Ingredients
1/3 cup raw peanuts
1 tbsp olive oil
1 brown onion, sliced
2 cloves garlic, finely chopped
1 tbsp fresh ginger, grated
750 grams trimmed beef (chuck, rump – weighed after trimming), cut into 2cm pieces
1/3 cup massaman paste
1 cups beef stock
400 mls coconut milk
1 tbsp fish sauce
1 tbsp light brown sugar
500 grams potatoes, peeled and cut into 2cm pieces
- Serving
rice, coriander, sliced chilli (optional)
Directions
- Preheat oven to 200C | 180C fan forced and spread the peanuts on a baking tray. Roast for 5 minutes or until lightly toasted. Set half the peanuts aside and chop the remaining half. Keep the chopped peanuts separate.
- Reduce the oven temperature to 160C | 140C fan forced.
- Heat the oil in a dutch oven or large oven-safe pot on the stove. Add the onion, garlic and ginger and sauté for 30 seconds.
- Add the beef and brown for 1 minute. Stir in the paste and cook for a further 2 minutes.
- Deglaze the pot with the stock, then stir in the cream, fish sauce, sugar and chopped roasted peanuts (not the whole peanuts).
- Cover the pot and place in the oven. After 2 hours add the potatoes and return to the oven covered for a further 50 minutes, or until the potatoes are tender and the sauce has thickened.
- Serving
- Serve the massaman curry over rice and sprinkle with the whole roasted peanuts, coriander and chilli (if using).
Thai Red Chicken Curry
Cooks in 130 minutesDifficulty: EasyA classic red curry with melt-in-your-mouth chicken, pops of sweetness and fresh crunchy vegetables.
