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Massaman curry is a popular Thai curry that is rich and creamy in flavor. This Beef Massaman Curry is made with beef, coconut milk, potatoes and peanuts. Learn how to make this authentic curry with this fail-proof recipe!
How To Make Massaman Curry
Massaman curry is a southern Thai curry. It’s commonly made with beef, coconut milk, potatoes and peanuts. You can also use chicken for this recipe.
This beef Massaman curry recipe does take a bit of time to cook as you want to slowly cook the beef so they become tender, soft, and melt in your mouth.
The active time is only 15 minutes; you just have to marinate the beef with the curry paste. Next, stir fry the spices before adding the beef. To make the curry sauce, add coconut milk, fish sauce, water, potatoes, peanuts and palm sugar.
The curry is done when the beef becomes tender.
Massaman Curry Paste
While you can make the curry paste from scratch, store-bought curry paste is perfectly fine for homemade Thai curries. It’s very convenient and delivers amazing and authentic flavors.
I use Maesri brand curry paste, which is in a small can. You can keep the unused curry paste in the fridge for a few weeks as long as you cover it with plastic wrap.
What Spices Are In Massaman Curry
Many spices are used in the curry as well as the curry paste:
- Green cardamom seeds
- Cinnamon sticks
- Cloves
- Star anise
- Dried red chilies
- Garlic
- Lemongrass
- Galangal
- Shrimp paste
See the recipe card for full information on ingredients.
Frequently Asked Questions
This recipe serves 4 people and each serving is 905 calories.
What To Serve With Massaman Curry
This curry is best served with steamed rice. For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Massaman Curry
Ingredients
- 1.5 lbs (750g) chuck beef, or stewing beef, cubed
- 3 tablespoons Massaman curry paste
- 10 green cardamom seeds
- 2 cinnamon sticks
- 3 star anise
- 8 shallots, peeled
- 2 cans coconut milk, 5.6 fl oz each
- 1 cup water
- 2.5 tablespoons fish sauce, or to taste
- 1 medium-sized potato, peeled and cut into chunks
- 0.5 tablespoon tamarind paste
- 2 tablespoons palm sugar , or brown sugar
- 4 tablespoons unsalted roasted peanuts
- 2 tablespoons cooking oil
- fresh Thai basil leaves
Instructions
- Coat the beef in 1 tablespoon of oil and massaman curry paste. Stir well and set aside.
- In a large pot, heat the remaining oil over medium heat. Stir-fry the cardamom, cinnamon, and star anise for 40 seconds. Then, add the whole shallots and fry until they are golden brown.
- Add the beef and brown for 1–2 minutes, stirring to mix well with the spices.
- Add 1 can of coconut milk, 2 tablespoons of fish sauce, and enough water (about 1/2 to 1 cup) to just cover the beef. Stir well and bring to a boil. Once boiling, reduce the heat to very low and cover. Gently simmer for 1 hour.
- Add the remaining can of coconut milk, the potatoes, peanuts, and half of the basil leaves. Stir well. Taste and add more fish sauce if necessary.
- Increase the heat to medium-low and cover. Cook for another 30 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice, and the remaining basil. Mix well and serve the curry with steamed rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really need people to understand that this is one of the best recipes on the internet, hands down. It is 10/10. It makes me cry tears of joy. I make it at least twice a month.
Awesome!??
Bee,
This is an awesome recipe. Just wondering if you could be more specific about how much basil to use; I know this comes down to personal taste, but it wouldn’t hurt to have a starting point so people don’t go under/overboard on it.
Thanks,
Gregg
It really doesn’t matter, you can have a few leaves or a bunch.
Can this be cooked in a slow cooker? What adjustments should I make? Thanks so much!
It should be fine.
Amazing Massaman curry. The beef is so tender and the curry sauce is so good.
Quite a few people asking for curry pastes.
Whilst I cannot help those not in Sydney, for the rest of you, go to Paddys Market and up to the First Floor.
Inside is an IGA store which carries Asian Groceries.
As soon as you walk in, the Thai section will be staring you in the face (signs showing different countries) at each section entrance.
On the left hand side, first section you will find Authentic Thai Pastes for around $1.00 each which are imported from Thailand.
Tried them all and had a little play as well.
Can highly recommend the Green as being the best blend Ive ever eaten. Very warm.
Massaman really good as well, but Im still messing with a few things and this great recipe could be my answer to what I seek.
One more tip for you which is out of left field.
Try baking these curries in the oven, 190 degree’s for around 75 minutes plus extra if beef and see how those flavors intensify.
In a rush one day, couldn’t hang around so dumped it in and baked.
Love your recipes and thanks for taking the time to post them up Bee.
Thanks for your sweet comment Jeffrey!
can you comment on what brands of Muss. curry paste are the best to buy?
I don’t want to miss out or use something second rate.
Also I need to stay away from MSG
You can buy Mae Ploy Maesri. I prefer the latter because you can get a smaller can.
“Made this and as usual Rasa Malaysia recipes do not disappoint. It was a hit!” Verbatim, my husband said… “That was so good!” I would only use 1 cinnamon stick next time though. Furthermore,I have to confess I did not follow the recipe entirely (never be afraid of substituting for similar ingredients), as I did not have everything on hand. I had a nice 1 lb top sirloin thawed but wasn’t sure what I wanted to do with it until I came across this dish. I love dishes that stretch out protein, making an economical meal. My substitutions were as follows (there were a lot): I used three new medium sized potatoes (1 per person); a combo of basil and bayleaf for the Thai basil; ½ a lime with an additional 1/2 tsp of sugar for the tamarind; 1 cup of water with powder coconut milk for the 2 X5.6 oz. coconut milk; 3 cloves of garlic minced; 1 inch of sliced ginger; and lastly I used coconut sugar to replace the brown sugar. Can’t wait to try it according to the recipe next time. I am sure it will be great, as I have found with all the recipes I have tested from this site, so far.
Thanks Marni for your rave review on this beef massaman curry recipe.
Marni, looks like you might need to start your own fb page.
Rasa I’m trying your recipe tonight. Love the tip regarding the 2 cans of coconut milk. My other tries at making Massaman curry are that they are a tad dry.
Thanks Jenny for the compliment. Can you believe I only now noticed your comment?! All too often “commenters” can only say something critical or nasty. I don’t think I could handle the criticisms that come with social media and having an open facebook page. My motto “If you can’t say something nice, don’t say anything at all” Again, thanks for saying something nice.
Is the recipe for 10 cardamom pods? Or open up the pod and count out 10 seeds?
Just the seeds, shells can add bitterness