Name: Ultimate Beef Massaman Curry Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Thai
Ingredients: 1 red onion, chopped; 3 mild red chillies (e.g., Fresno), roughly chopped (adjust to taste); 2 tsp ground coriander; 2 tsp ground cumin; ½ tsp ground cinnamon; ½ tsp white pepper; 3 garlic cloves, peeled; 2 sticks lemongrass, inner part finely chopped (or 2 tsp lemongrass paste); 1 tsp minced fresh ginger; 1 tsp shrimp paste (optional); 3 tsp fish sauce (ensure gluten-free if needed); 1 tsp brown sugar; Small bunch of fresh coriander (cilantro) stalks (save the leaves for garnish); ½ tsp salt; 2 tbsp vegetable oil; 1½ tbsp cornflour (cornstarch); 1 kg (2.2 lbs) braising beef (beef chuck), cut into chunks; ¼ tsp salt; ¼ tsp freshly ground black pepper; 400 ml (1⅔ cups) beef stock (use gluten-free stock cubes if necessary); 400 g (14 oz) canned coconut milk (check label for gluten-free); 500 g (1.1 lbs) baby new potatoes, halved if large; Juice of 1 lime; Steamed rice; Chopped fresh coriander (cilantro); Chopped red chillies; Lime wedges

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Introduction

Ultimate Beef Massaman Curry is a rich and aromatic Thai dish that combines tender braised beef with a fragrant, mildly spiced curry sauce. This recipe brings together warm spices, creamy coconut milk, and fresh herbs for a comforting meal perfect for any occasion.

A black bowl filled with three main layers: a creamy, rich brown curry sauce at the bottom, topped with tender, dark brown beef chunks and light yellow potato pieces coated in the sauce, and a fluffy white rice mound on one side. On top of the meat and potatoes, there is a garnish of fresh green cilantro leaves and a couple of whole dried red chilies. The bowl is placed on a round light wooden plate against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Massaman Paste
1 red onion, chopped
3 mild red chillies (e.g., Fresno), roughly chopped (adjust to taste)
2 tsp ground coriander
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp white pepper
3 garlic cloves, peeled
2 sticks lemongrass, inner part finely chopped (or 2 tsp lemongrass paste)
1 tsp minced fresh ginger
1 tsp shrimp paste (optional)
3 tsp fish sauce (ensure gluten-free if needed)
1 tsp brown sugar
Small bunch of fresh coriander (cilantro) stalks (save the leaves for garnish)
½ tsp salt
For the Curry
2 tbsp vegetable oil
1½ tbsp cornflour (cornstarch)
1 kg (2.2 lbs) braising beef (beef chuck), cut into chunks
¼ tsp salt
¼ tsp freshly ground black pepper
400 ml (1⅔ cups) beef stock (use gluten-free stock cubes if necessary)
400 g (14 oz) canned coconut milk (check label for gluten-free)
500 g (1.1 lbs) baby new potatoes, halved if large
Juice of 1 lime
To Serve
Steamed rice
Chopped fresh coriander (cilantro)
Chopped red chillies
Lime wedges

Instructions

Step 1: Make the Massaman paste by placing all paste ingredients in a food processor or mini chopper. Blend until smooth. Set aside.
Step 2: In a large bowl, toss the beef chunks with cornflour, salt, and pepper until evenly coated.
Step 3: Heat the vegetable oil in a large heavy-based pan over medium-high heat. Sear the beef chunks for about 5 minutes, allowing them to brown and develop a crust without moving them too much. Work in batches if necessary. Scrape the pan bottom if meat sticks.
Step 4: Reduce the heat to medium, add the Massaman paste, and cook for 2–3 minutes to release the flavors.
Step 5: Pour in the beef stock and coconut milk. Stir well, scraping any browned bits from the pan. Cover and simmer on low heat for 1 hour and 45 minutes. Alternatively, transfer the covered pan to a preheated oven at 160°C (320°F fan) to cook slowly.
Step 6: Add the baby potatoes to the curry and cook uncovered for another 25–30 minutes until the potatoes are tender when pierced with a fork.
Step 7: Stir in the lime juice just before serving. Serve the curry hot over steamed rice, garnished with fresh coriander leaves, chopped red chillies, and lime wedges.

Tips & Variations

For extra depth, lightly toast the dry spices before blending the paste to release their aroma.
Substitute beef chuck with lamb or chicken for a different twist on this classic curry.
Adjust the number of chillies to suit your preferred spice level.
Use fingerling potatoes or peeled carrots for a variation in texture and flavor.
If shrimp paste is unavailable or undesirable, you can omit it or replace it with a little miso paste for umami.

Storage

Store leftover Massaman curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the coconut milk from splitting. This curry also freezes well for up to 2 months; thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

The image shows a close-up of a rich brown curry with several chunks of tender meat and large pieces of yellowish potatoes mixed throughout. On top of the curry, fresh green coriander leaves and two small whole red chilies add a touch of color and freshness. To the side of the curry, there is a mound of fluffy white rice, creating a clean contrast against the thick sauce. All the ingredients are placed in a white bowl, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegetarian?

You can make a vegetarian version by substituting the beef with tofu or hearty vegetables like eggplant and mushrooms. Use vegetable stock instead of beef stock, and omit shrimp paste and fish sauce or replace with suitable vegetarian alternatives.

Is Massaman curry spicy?

Massaman curry is typically mild and slightly sweet with warm spices rather than heat. However, you can adjust the number of chillies or add fresh sliced chillies when serving to increase the spice level according to your taste.