Beef Massaman Curry Recipe

This Beef Massaman Curry recipe is a rich and creamy dish, which is made with coconut milk and peanuts. It’s a restaurant-quality dish, ready in about 2 hours.

Beef Massaman Curry Recipe Ingredients

For an authentic and aromatic curry.

PASTE

• 6 sun-dried chillies
• 1 tablespoon coriander seeds
• 5 cloves
• 1 tablespoon fennel seeds
• 1 tablespoon white peppercorns
• 100ml coconut cream
• 1 makrut lime
• 5cm piece of galangal
• 4 sticks of lemongrass
• 20 cloves of garlic
• 5 pieces of coriander root or ½ a bunch of fresh coriander stalks (15g)
• 10 small shallots
• ½ tablespoon shrimp paste

CURRY

• 1 handful of unsalted peanuts (30g)
• 500g higher-welfare beef chuck
• 1 x 400ml tin reduced-fat coconut milk
• 1 white onion
• 1 white potato (250g)
• 1 sweet potato (250g)
• 1 tablespoon fish sauce, plus extra to taste
• 2 teaspoons palm sugar
• 450g jasmine rice
• vegetable oil

SALAD & DRESSING

• 200g Thai string beans
• 300g bok choi
• 2 carrots
• 1 cucumber
• 200g beansprouts
• ½ a bunch of fresh Thai basil (15g)
• ½ a bunch of fresh mint (15g)
• 1 clove of garlic
• 2cm piece of galangal
• 1 fresh bird’s-eye chilli
• 2 limes
• 2 tablespoons fish sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon palm sugar

How To Make Beef Massaman Curry

A journey of incredible flavors.

1. Make the Spice Paste: In a dry wok over medium heat, toast the sun-dried chillies for 3-4 minutes. Transfer to a pestle and mortar with 2 teaspoons of sea salt and pound until fine. Toast the coriander seeds, cloves, fennel seeds, and peppercorns in the wok for 3 minutes over low heat, then add to the pestle and mortar with 1 tablespoon of coconut cream and pound into a paste.
2. Add the Aromatics: Finely chop the zest from the makrut lime and pound it into the paste. Peel and finely slice the galangal. Trim and finely chop the lemongrass. Peel the garlic, chop the coriander roots/stalks, and peel and finely slice the shallots (reserve a handful for garnish). Char these chopped ingredients in a hot wok for 2-3 minutes.
3. Finish the Paste: Add the charred ingredients to the pestle and mortar and pound until smooth (or use a blender with more coconut cream). Fry the shrimp paste in the wok for 1 minute, then add it to the paste and pound or blend to combine. Note: This makes enough paste for several curries.
4. Start the Curry: In a clean, dry wok, toast the peanuts for 3-4 minutes until golden; set aside. Cut the beef into 4cm chunks. Heat 75ml of coconut cream in the wok, add 2 heaped tablespoons of the curry paste, and let it bubble for 2 minutes.
5. Simmer the Curry: Add the beef, toasted peanuts, and the can of coconut milk to the wok. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
6. Add Vegetables and Finish: Peel and roughly chop the onion and potatoes into 3cm chunks. Add them to the curry along with the fish sauce and palm sugar. Stir, cover, and cook for another 25 minutes, or until the potatoes are soft and the sauce has thickened. Season with more fish sauce if needed.
7. Prepare the Salad and Dressing: Trim and steam the beans and bok choi for 3 minutes until tender-crisp. Run under cold water. Shave the carrots into ribbons and slice the cucumber. Arrange all salad ingredients on a platter. For the dressing, whisk together all its ingredients until the sugar dissolves.
8. Cook Rice and Garnish: Cook the jasmine rice according to package directions. Heat 4 tablespoons of oil in a small pan and fry the reserved sliced shallots until golden and crispy.
9. Serve: Scatter the crispy shallots over the cooked rice. Pour the dressing over the salad just before serving. Serve the curry alongside the rice and fresh salad.

Recipe Tips

Mastering this Thai classic.

• How to simplify the curry paste? Making the paste from scratch is a labor of love. For a much faster version, you can place all the toasted spices and charred aromatics into a high-powered blender or food processor with the coconut cream and blend until smooth.
• Can I use store-bought Massaman paste? Absolutely. If you’re short on time, using a quality store-bought Massaman curry paste is a great shortcut. You’ll need about 4-5 tablespoons.
• What is the best cut of beef? Beef chuck is perfect for this curry as it becomes incredibly tender after slow cooking. Brisket or beef shin would also work well.
• How to adjust the sweetness and saltiness? Thai cooking is all about balancing flavors. Taste the curry at the end of cooking and add more palm sugar for sweetness or more fish sauce for a salty, umami depth.

What To Serve With Beef Massaman Curry

Completing the meal.

This recipe is a complete meal, including a fresh side salad and jasmine rice. However, you could also serve it with:

• Thai Roti bread for dipping
• Steamed vegetables
• A side of simple cucumber relish

How To Store Beef Massaman Curry

Enjoy it now or save for later.

• Refrigerate: Store leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day.
• Freeze: This curry freezes very well. Allow it to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Beef Massaman Curry Nutrition Facts

An estimated guide per serving.

• Calories: 850 kcal
• Carbohydrates: 70 g
• Protein: 45 g
• Fat: 45 g
• Sodium: 1300 mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Fillet of Beef Recipe
• Dukkah Beef Carpaccio Recipe
• Salt Beef Recipe