Massaman Curry
This Thai beef builds beef chuck, massaman curry paste and potatoes into a proper meal you can have ready in about 70 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Heat the 2 tbsp oil in a heavy pot over medium heat, then fry the massaman curry paste with the cinnamon stick, cardamom pods and bay leaves for 2 to 3 minutes until very fragrant and the whole spices release their aroma.
- Add about a third of the coconut milk and simmer for 4 to 5 minutes, stirring, until the oil separates from the paste and the colour deepens.
- Stir in the cubed beef chuck and turn the pieces to coat, cooking for 3 to 4 minutes until the outside is sealed all over.
- Pour in the remaining coconut milk plus enough water to just cover the meat, bring to a gentle simmer, then partially cover and cook for about 1.5 hours until the beef is fork-tender.
- Add the potato chunks, onion wedges and roasted peanuts, and continue simmering uncovered for 20 to 25 minutes until the potatoes are soft and the sauce has reduced and thickened.
- Season with the fish sauce, palm sugar and tamarind paste, then taste and adjust so the curry is rich with a gentle balance of sweet, salty and sour.
- Rest the curry off the heat for about 10 minutes to let the flavours meld, then serve hot with steamed jasmine rice.
You'll use: Oven · Frying pan / skillet · Large pot · Saucepan · Steamer
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Fish Sauce
- soy sauce + a pinch of salt
What to serve with Massaman Curry
- Pad See Ew Chicken
- Thai Green Curry Chicken
- Pad Thai Seafood
- Panang chicken curry (kaeng panang gai) Chicken
Tips & common questions
How long does Massaman Curry take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Massaman Curry is an original Thai recipe developed in-house by Consomee. Photo: Massaman curry, Bang Kapi, Bangkok.jpg by Vee Satayamas, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.