Massaman Beef curry

Massaman Beef curry

Massaman Beef Curry is a rich and aromatic Thai dish featuring tender beef slow-cooked in a flavorful coconut cream and curry paste sauce, complemented by hearty potatoes and roasted peanuts. This comforting curry offers a perfect balance of sweet, savory, and mildly spicy notes, making it a delightful meal served with fragrant jasmine rice.

Beef

Prep Time

15 min

Cook Time

125 min

Servings

4

Massaman curry is a classic Thai dish with Persian influences, known for its complex and warming flavors. Combining tender beef with creamy coconut milk and a blend of spices like cinnamon and tamarind, it offers a unique taste experience that stands out from other Thai curries. The inclusion of roasted peanuts adds a satisfying crunch and depth to the dish. The slow roasting process in the oven gently tenderizes the beef, allowing it to absorb the rich curry flavors while the potatoes soften to a perfect consistency, making the dish hearty and fulfilling. Massaman curry is often enjoyed during family gatherings or special occasions but equally suits an indulgent weekday dinner. Pair this curry with steaming jasmine rice, which soaks up the luscious sauce beautifully. For an extra touch, garnish with finely sliced fresh chili to add a vibrant color and subtle heat. This dish pairs well with a cool cucumber salad or lightly steamed vegetables to balance the richness.

Ingredients

  • 85 g Peanuts
  • 400 ml can Coconut cream
  • 4 tbsp Massaman curry paste
  • 600 g stewing cut into strips Beef
  • 450 g waxy Potatoes
  • 1 cut thin wedge Onion
  • 4 leaf Lime
  • 1 Cinnamon stick
  • 1 tbsp Tamarind paste
  • 1 tbsp palm or soft light Brown sugar
  • 1 tbsp Fish Sauce
  • 1 red deseeded and finely sliced, to serve chilli
  • to serve Jasmine Rice

Instructions

Preheat your oven to 200°C (180°C fan or gas mark 6) and spread the peanuts evenly on a baking tray. Roast them for about 5 minutes until they turn a lovely golden brown and release their nutty aroma. Once cool enough to handle, roughly chop the peanuts to introduce delightful texture to the curry. Then, reduce the oven temperature to 180°C (160°C fan or gas mark 4) to prepare for slow cooking. In a large casserole dish with a lid, warm 2 tablespoons of coconut cream over medium heat. Stir in the massaman curry paste and gently fry it for 1 minute, letting the spices bloom and fill your kitchen with inviting scents. Next, add the strips of beef, stirring frequently to coat each piece thoroughly and seal in the juices, enhancing tenderness. Pour in the remaining coconut cream along with half a can of water to create a rich, flavorful sauce. Add the peeled and chopped potatoes, a wedge of thinly sliced onion, lime leaves, cinnamon stick, tamarind paste, sugar, fish sauce, and most of the roasted peanuts into the pot. Stir everything together before bringing the mixture to a gentle simmer. Cover the casserole with its lid and transfer it to the oven. Let it cook slowly for 2 hours to allow the beef to become incredibly tender and infused with all the deep, layered flavors. This slow cooking also softens the potatoes without losing their shape. Once finished, remove the dish from the oven and sprinkle the top with the remaining roasted peanuts and slices of red chili for a pop of color and mild heat. Serve the curry straight from the casserole alongside steaming jasmine rice to soak up the sumptuous sauce. Enjoy this comforting and aromatic dish that beautifully showcases traditional Thai flavors.

Quick Info

Prep Time
15 min
Cook Time
125 min
Total Time
140 min
Servings
4

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