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4.7 from 9 votes

Beef Massaman Curry

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.

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 30 mins
Servings: 4
Calories: 762 kcal
Course: Main Course
Cuisine: Thai

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
    Cup of Yum
  1. Create the spice powder first. Heat a frying pan and add the cardamom, cumin seeds, coriander seeds, cinnamon and cloves.
  2. 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.
  3. Add peanut oil to the pan and fry the peanuts for 1-2 minutes until brown. Remove and drain on paper towels to cool.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.