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Beef Massaman Curry

Irresistible Beef Massaman Curry That Warms the Soul

This Beef Massaman Curry combines tender beef with a creamy coconut sauce, bringing a taste of Thailand to your dinner table.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Massaman Paste
  • 1 medium Red Onion A base flavor that enhances the depth of your curry.
  • 2 pieces Red Chillies (e.g., Fresno) Adjust for desired spice level.
  • 2 teaspoons Ground Coriander Adds a delightful citrusy note.
  • 1 teaspoon Ground Cumin Imparts a warm, earthy depth.
  • 1 teaspoon Ground Cinnamon Introduces warmth and sweetness.
  • 1 teaspoon White Pepper Provides a subtle kick.
  • 4 cloves Garlic Cloves A must-have aromatic.
  • 2 stalks Lemongrass Brings freshness and herbal notes.
  • 1 inch Fresh Ginger Adds warmth and zing.
  • 1 tablespoon Shrimp Paste Optional for umami richness.
  • 2 tablespoons Fish Sauce Contributes saltiness.
  • 2 tablespoons Brown Sugar Balances the rich flavors.
  • 1 stalk Fresh Coriander (Cilantro) Stalks Adds flavor; reserve leaves for garnishing.
  • 1 teaspoon Salt Essential for seasoning.
For the Curry
  • 2 pounds Braising Beef (Beef Chuck) Main protein.
  • 2 tablespoons Vegetable Oil For sautéing.
  • 2 tablespoons Cornflour (Cornstarch) Thickening agent.
  • 4 cups Beef Stock Provides moisture and flavor.
  • 1 can Canned Coconut Milk Gives creamy richness.
  • 1 pound Baby New Potatoes Adds heartiness to your meal.
  • 2 tablespoons Lime Juice Brightens flavors.
For Serving
  • Steamed Rice Ideal companion.
  • Chopped Fresh Coriander Fresh garnish.
  • Chopped Red Chillies A hint of spice.
  • Lime Wedges Zesty touch before serving.

Equipment

  • food processor
  • Large pot or Dutch oven

Method
 

Make the Massaman Paste
  1. Blend red onion, red chillies, ground coriander, ground cumin, ground cinnamon, white pepper, garlic cloves, lemongrass, fresh ginger, shrimp paste, fish sauce, brown sugar, fresh coriander stalks, and salt in a food processor until smooth.
Prepare the Beef
  1. Heat vegetable oil in a large pot over medium-high heat. Toss cubed beef with cornflour, salt, and pepper. Sear beef in batches for 4-5 minutes per side until browned.
Combine
  1. Add Massaman paste to pot, reduce heat to medium, and cook for 2-3 minutes until fragrant.
Simmer
  1. Pour in beef stock and coconut milk, bring to a boil, reduce heat, cover, and let simmer for 2-3 hours.
Add Potatoes
  1. Once beef is tender, add halved baby new potatoes and simmer for another 25-30 minutes.
Finish
  1. Remove pot from heat and stir in lime juice. Adjust seasoning if necessary.
Serve
  1. Ladle curry into bowls, serve with steamed rice, and garnish with coriander, red chillies, and lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

For the best flavor, consider making your own Massaman paste and simmering the curry for longer to enhance tenderness and depth.

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