Beef Massaman Curry
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
2 hrs 20 mins
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Total Time
2 hrs 30 mins
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Servings
4
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Calories
762 kcal
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Course
Main Course
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Cuisine
Thai
Beef Massaman Curry
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My favourite Thai curry, this slow cooked beef curry is rich, creamy and completely addictive. Packed with fragrance and flavour, this delicious curry is bursting with Thai personality.
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Ingredients
Wet ingredients
- 2 tbsp peanut oil
- ½ cup peanuts (unsalted)
- 3 Thai chillies
- 5 garlic cloves (peeled)
- 1 lemongrass stalk (white part only, sliced)
- 2 shallots (peeled)
- 3 cm piece of fresh galangal (sliced)
- 1 tbsp cilantro stems (chopped - keep the leaves for garnish)
Dry ingredients
- 4 cardamom pods
- 2 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 cinnamon stick
- 4 cloves
- 1 tsp paprika
- ½ tsp nutmeg
- ½ tsp Turmeric
- ½ tsp white pepper
- 1 tsp salt
For the curry
- 2 tbsp peanut oil
- 2.2 lb beef chuck (cut into chunks) (1kg)
- 2 cans coconut milk (2 x 14oz/400ml cans)
- 2 tbsp fish sauce
- 3-4 medium potatoes (peeled and cut into pieces)
Instructions
For the curry
- Create the spice powder first. Heat a frying pan and add the cardamom, cumin seeds, coriander seeds, cinnamon and cloves.
- Dry fry for 1-2 minutes until the cumin starts to pop and jump around. Remove and add to a spice grinder or pestle & mortar. Grind the spices into a fine powder then stir in the paprika, nutmeg, turmeric, white pepper and salt. Set aside.
- Add peanut oil to the pan and fry the peanuts for 1-2 minutes until brown. Remove and drain on paper towels to cool.
- Using a stick blender or food processor or pestle & mortar, grind the cooled peanuts, chillies, garlic, lemongrass, shallots, galangal and cilantro into a paste. Add the powder and blend again to incorporate, adding a little water if it becomes too thick.
- Pour the fish sauce over the beef and toss to combine. In a large pan over a medium heat, heat the peanut oil and then add the beef to the pan to fry for 4-5 minutes to brown. Add the paste and stir well to combine.
- Cook for a further 5 minutes before adding 1/2 can coconut milk. Now turn up the heat and bring to a boil. Simmer vigorously for 4-5 minutes, stirring constantly to avoid sticking until the sauce is almost gone. Add the remaining 1 1/2 cans of coconut milk and 1 can full of water and again, bring to a boil.
- Reduce the heat to low and simmer the curry for 1½-2 hours, partially covered until the beef is soft. Add the potatoes and cook for a further 35 minutes until they're cooked through. Remove from the heat.
- Serve with lots of fluffy jasmine rice. I like to garnish my curry with a few cilantro leaves and a few crunchy chopped peanuts.
Notes
- Serving Suggestions
- Serving Suggestions
- Storage Instructions
- Storage Instructions
- Pro Tips
- Pro Tips
- Massaman beef is best enjoyed with fragrant Jasmine rice, garnished with fresh cilantro leaves. For extra heat, add sliced red chilies, and for a refreshing citrusy balance, serve with lime wedges on the side.
- Refrigeration – Store Massaman curry in an airtight container in the fridge for up to 5–6 days. Reheat on the stovetop or in the microwave until thoroughly heated.
- Freezing – This curry freezes well for up to 3+ months. For best results, thaw it overnight in the fridge before reheating on the stove or in the microwave. While you can reheat it straight from frozen, keep in mind that the potatoes may break apart slightly—this won’t affect the flavour, but it’s something to consider.
- Prep & Freeze the Paste – Since Massaman curry paste takes some effort to make, consider making it in bulk and freezing it for convenience. Flattening it in small zip-lock bags makes storage easy and allows for quick defrosting in just minutes.
- Make It Ahead – Like most curries, Massaman tastes even better after a day in the fridge, but this one truly transforms! If possible, prepare it a day in advance, refrigerate, and gently reheat until piping hot for an even richer flavour.
Nutrition Information
Show Details
Calories
762kcal
(38%)
Carbohydrates
30g
(10%)
Protein
56g
(112%)
Fat
48g
(74%)
Saturated Fat
16g
(80%)
Cholesterol
173mg
(58%)
Sodium
1514mg
(63%)
Potassium
1706mg
(49%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
105IU
(2%)
Vitamin C
27mg
(30%)
Calcium
150mg
(15%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 762 kcal
% Daily Value*
| Calories | 762kcal | 38% |
| Carbohydrates | 30g | 10% |
| Protein | 56g | 112% |
| Fat | 48g | 74% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 173mg | 58% |
| Sodium | 1514mg | 63% |
| Potassium | 1706mg | 36% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 27mg | 30% |
| Calcium | 150mg | 15% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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