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Thai Beef Massaman Curry
Serves 4 Prep 10 min Cook 2 hr Total 2 hr 10 min Type Meal Origin Thai

Thai Beef Massaman Curry

Thailand's massaman beef: beef simmered slow in a coconut-milk curry with potato, peanuts, cinnamon and tamarind.

Serves 4 Prep 10 minutes Cook 2 hours Units Rate

Overview

Rich, slow-cooked beef curry with Persian influences, featuring cinnamon, cardamom, and cloves. Tender beef and potatoes in coconut milk sauce; no vegetables traditionally, but can add. Serve with rice or enjoy as is.

Ingredients

Protein

  • 700 g (1 lb 9 oz) stewing beef

Vegetables

  • 2 potatoes, peeled and cut into bite-size pieces
  • ½ red onion, quartered

Fat and nuts

  • 2 tbsp rapeseed (canola) oil
  • Handful of roasted peanuts

Paste and sweeteners

  • 1 batch massaman curry paste
  • 1 tbsp palm sugar

Dairy and acid

  • 400 ml (1 ¾ cups) thick coconut milk
  • 1 tsp tamarind paste

Seasoning

  • 3 tbsp Thai fish sauce
  • Salt, to taste

Garnish

  • Thai holy basil

Method

Stage 1 - Cook beef

  1. Place beef in saucepan; add 500 ml (2 cups) water.
  2. Simmer 1 ½-2 hours until tender, adding water to cover as needed.
  3. When almost tender, add potatoes; cook until fork tender.

Stage 2 - Prepare curry base

  1. Heat oil in wok or large frying pan over medium-high heat.
  2. Add onion and peanuts; fry 3 mins.
  3. Add curry paste; stir to combine.

Stage 3 - Combine and simmer

  1. Add coconut milk, sugar, tamarind paste, beef, potatoes, 250 ml (1 cup) cooking liquid, and fish sauce.
  2. Simmer 10 mins to thicken.

Stage 4 - Season and serve

  1. Taste; adjust salt.
  2. Garnish with holy basil.

Notes

  • Many Thai fish sauces contain gluten; use gluten-free brands.
  • Low and slow cooking for tender beef.
  • Persian-influenced spices: cinnamon, cardamom, cloves.

Serving

  • Serve with rice or as is.
  • Garnish with basil.

Storage

  • Refrigerate 2-3 days in airtight container.
  • Reheat gently; add water if thick.
  • Freeze up to 2 months.

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