Massaman Curry Recipe

Thai beef massaman curry recipe

Serves 4-6


* 1kg fillet or topside steak cut into bite size cubes
* 2 x 400g cans coconut milk
* 200ml water
* 1 tsp salt
* 2 large onions, cut into thick wedges
* 8 new potatoes, halved
* 100g unsalted peanuts

For the massaman paste

* 1 tbsp coriander seeds
* 1 tbsp cumin seeds
* 4 cardamom pods
* ½ tsp cloves
* 2 tsp black peppercorns
* 1 tbsp shrimp paste
* 1 tsp tamarind paste
* 1 tsp freshly grated nutmeg
* 2 red chillies
* A thumb sized piece of ginger, peeled
* 5 tsp palm sugar
* 5 shallots, peeled
* 3 large cloves garlic
* 1 tsp shrimp paste
* 1 tsp paprika
* 2 stalks lemongrass, outer leaves and bulb removed and sliced thinly
* Fish sauce, to taste
* 200ml coconut milk

Method: How to make Thai beef massaman curry

1. To make the paste finely grind the coriander seeds, cumin seeds, cardamom pods and cloves in a pestle and mortar. Place in a food processor with all the remaining ingredients excluding the coconut milk and blend to a paste. Add the coconut milk and blend again. Transfer to an airtight container and refrigerate for at least 2 hours.

2. Place the beef in a large saucepan and pour over half the coconut milk, the water and salt. Bring to the boil then turn down the heat and simmer gently for 10 minutes.

3. Add 4 tbsp massaman paste, the remaining coconut milk, onion, potatoes and peanuts. Simmer gently, stirring occasionally until the meat and potatoes are tender and the sauce thickened and reduced.

Beef Massaman Curry Recipe
Beef Massaman Curry or Gaeng Massaman literally translates to "Muslim Curry" and is a mild antastically tasty Thai curry with a great variety in textures between the Beef, the soft Potatoes and the hard peanuts. It is extremely easy to make and really benefits from a long slow cooking time.

Preparation: 15 Minutes

Cooking: 20 Minutes or the longer the better


This serves 4 people

* 2 tablespoons vegetable oil
* 650g gravy beef or chuck steak, trimmed
* 2 cup coconut cream
* 2 tablespoons massaman curry paste (see below)
* 1 cup beef stock
* 1/2 cup unsalted roasted peanuts
* 2 medium potatoes, peeled, cut into 3cm pieces
* 3 red onions, peeled and sliced
* 1 cinnamon stick
* 2 bay leaves
* 5 cardamom pods, lightly crushed
* 2 tablespoons brown sugar
* 1 tablespoon lemon juice
* 1 tablespoon fish sauce
* steamed jasmine rice, to serve

Massaman curry paste

* 1 tbsp coriander seeds
* 1/2 tbsp cumin seeds
* 1 tbsp white peppercorns
* 2 stalks lemongrass (the tender, inner white part only), finely sliced
* 6 cloves garlic, peeled
* 1 big knob ginger, peeled and sliced
* 1 tbsp shrimp paste
* 7 large fresh chillies (less if you require a slightly milder curry)
* 1 tsp cardamon seeds


1. First of all to make the curry paste put the coriander, cumin and peppercorns in a frying pan and roast over a medium heat. Stir all the spices until fragrance is given off and the spices turn slightly golden. Take them off the heat and allow to cool and then grind in a pestle and mortar and pestle. Then put all the remaining ingredients for the paste in the mortar and blend these until you have a smooth paste.
2. Remove any excess fat from the beef and cut into 5cm/1in cubes. Then coat the cubes in the paste and set aside whilst you complete the next steps.
3. Add the Vegetable Oil to a frying pan and fry the onions and potatoes until the onions are brown.
4. Add the curry paste coated beef and any remaining curry paste and brown the meat for 1-2 minutes.
5. Add the coconut cream, beef stock, peanuts, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate and fish sauce. Bring this to the boil and then allow to simmer for 1 1/2 to 2 hours over a low heat. Keep an eye on the curry as you want the sauce to thicken but not dry out.
6. When the Potatoes are tender the curry is ready and can be served with Steamed rice.

Chicken Massaman Curry Recipe
Massaman Chicken Curry

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 (3/4 inch thick) slice ginger, minced
1 1/4 pounds boneless, skinless chicken cut into cubes (you can also opt for another protein or omit for vegetarian)
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
1 1/2 cups peeled, cubed potatoes
1 1/2 cups peeled, cubed sweet potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
crushed roasted peanuts

Heat vegetable oil in a large saucepan over medium heat. When the oil is hot, stir in curry paste and minced ginger; stir continuously until aromatic (about 2 minutes). Stir in the cubed chicken, and cook just until the pieces turn white on the outside.

Add brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, sweet potatoes and coconut milk and stir well. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes. Garnish with crushed roasted peanuts when you serve it.