48 COMMENTS... read them below or add one

  1. Oh, this sounds so wonderful. I took cooking classes in Pattaya while on vacation a few years ago. And I just planted a Kaffir Lime tree on Wednesday. I am looking forward to more Thai cooking. Thanks for this Massaman recipe!
    Lori Lynn

  2. I seldom cook curry but I am attracted by your recipe, which uses roasted peanuts and fish sauce.I love roasted peanuts so I will find a chance to try this Thai cuisine!

    But why do we add coconut milk in two times?

    • The first addition of coconut milk is to tenderize the meat and provide a base for the meat to cook in so its not dried out. During the first heating of the meat the coconut milk breaks down and requires the 2nd addition of coconut milk to provide the richness, creamy texture, taste and mouth feel that we all love when eating a good curry. Hope this helps.


  3. I love masamman curry because I am Malaysian. All the other Thai curries such as red curry, yellow curry and green curry are all too rich and sweet for my taste. Masamman curry is closer to the curries in Malaysia but we don’t use fish salt to flavour curry.

    Nice post!

  4. I love the pinkish beef in the first photo, looks so tender and yummy. Never tried masamman curry before, will have to order it the next time when I go to Thai restaurants.

  5. Hi everyone, thanks for your comments and glad you like the recipe.

    Limpepsi, in response to your question as to why I had the coconut milk twice…this is because the first time I add it, it just covers the meat. As it boils down, it becomes more and more concentrated and this results in the beef absorbing the intense flavours.

    The second batch of coconut milk is added to dilute the concentrated liquid. This is the stage when the potatoes, peanuts and basil are added. Hope this helps.

    Cheers, Syrie

  6. My husband made this tonight and it is excellent. My mouth was watering while it was cooking. It is definitely a keeper. Thank you!

  7. Ohhh looks amazing Syrie. This is one of my all time favourite curries (indian, thai or otherwise). Your version looks fantastic.

  8. Thai curries are so wonderfully deep in flavor but at the same time have a vibrant fresh note…that’s why I love them! :) I have a bunch of these curry pastes in my pantry…I should pull out the massaman one already and use it for this!

  9. I always love potatoes in my curries, they are always so nice. Thanks for the massaman recipe, will have to get the instant curry paste to try it out.

  10. Your picture’s are great!

    This recipe is almost exactly like what my grandmother, who is of Indian/Hyderabadi descent. makes. I think the differences is the addition of basil leaves and peanuts, which of course make the recipe distinctly Thai, but this is a very common dish amongst Muslims in India/Pakistan as well. The proper name escapes me, but I just call it aloo-gosht, which literally translates to potato meat.

  11. hehe, I’ve done exactly the same during last week-end. I love this curry, spicy but not too much. Great photo, as always! cheers

  12. Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.

  13. I know I am late, but I want to share what I know in this coconut milk topic! In Indonesia we also add coconut milk twice to the dish. The reason is because coconut milk, esp. the thick one, will “break” (the fat/oil is separated from the water) if you heat it too long. So at the beginning we add thin coconut milk to stew the meat, and at the end we add thick milk to give a rich broth. Hope this helps!

  14. mmmm half way through making this and smells devine….lokking forward to eating this tonight…Thanks so much for your yummy recipes and great photos

  15. I have been wanting to make this for a long time but I have one reservation. Since the whole spices are never taken out how do you eat it in the end? The star anise and cinnamon sticks are large enough so that you can avoid them, but doesn’t biting into whole cardamon pods taste kind of bitter? Am I missing something?

  16. We usually buy take away from our local Thai Restaurant in Bundy. I always order their Massaman. Just love it to death. I cooked some lamb in a slow cooker yesterday and thought I might try make a Lamb Massaman. Found this recipe, looks like what I usually order so wish me luck. Just off to the asian grocer for a couple of the ingredients. Hope he has the Massaman paste. Will make do if he doesn’t. Keep you posted. Cheers. Love chicken Tikka Masala too will have to try that next. Yummo.

  17. Long time lurker, first time poster! I’d like to make this for 8 people but I’m unsure whether I should double the spices. Would they become too overpowering if I did so?

  18. Great Massamn curry and very easy to make. It takes a bit of time but the end result is well worth the effort. One suggestion – watch the amount of liquid added, as I used less than the recipe specified to avoid the curry sauce becoming too thin.

  19. Hi Bee, I would like to thank you another fantastic recipe. I love beef massaman and was very interested in trying your version. I have to say it was fantastic. Loved every mouthfull. I will be following your site more often if this and the last recipe I tried are that good cant wait to try your others. Keep up the good work and most importantly willing to share it with the world thanks. Your new fan.

  20. I’ve made this a zillion times, super recipe! Quick question, it’s been ages since I’ve made this, should I take 10 cardamon pods and use the seeds from those 10 pods, or is it just ten of the little black seeds that come from the pod?
    Can’t recall!
    LOL – please hurry, making this tonight! :)

  21. I researched many massaman curry recipes but decided to use this one because the picture looked so vibrant and yummy,,

    Just cooked this for dinner and was so happy with the result.. Everyone said that it tasted better than the ones served in restaurants in the Philippines. I must say I used fresh coconut cream and milk because of its abundance in our country.. I also blitzed the shallots, cardamom and cinnamon which I heated in the oil…… Thank you so much for this wonderful recipe… Till I try the next one….

  22. I’ve eaten a “Mussulman curry” at my favorite thai restaurant – it was superb. I’d love to cook it. Don’t think I can find any Mussaman Curry Paste where I live, so can you speculate on what’s in it, so I can try to make the curry paste myself?

  23. Hi Bee,
    Hope you’re well. Can I please ask if it’s possible to substitute the following ingredients :
    Blade beef instead of chuck beef
    Tamarind puree instead of tamarind paste
    Beef stock instead of water
    Also may I please ask why do you put basil? I’m planning to cook this dish this evening and looking forward to hearing from you soon.
    Many thanks & kind regards,


  24. Hello. This recipe looks wonderful, and I would like to make it this week. I was wondering if you think it would be okay to substitute yams, or sweet potatoes for the white potatoes? Thanks in advance for your advice.

  25. I cooked this dish over two evenings. After simmering the beef for an hour I left it to marinate over night. The following evening I brought the curry to temperature and added the potatoes and coconut milk and basil to simmer and cook for 30 mins. I didn’t need to add the palm sugar or anything else- the flavour was so rich and gorgeous, the consistency thicker than Thai curries- meat so tender- it was really lovely, big favourite. Highly recommended, great recipe.


Leave a Comment

Your email address will not be published. Required fields are marked *