Ultimate Beef Massaman Curry Recipe
This Ultimate Beef Massaman Curry recipe brings together tender braised beef chunks simmered in a rich, aromatic Massaman curry paste made from scratch, infused with warm spices, coconut milk, and tangy lime juice. Perfectly complemented with baby new potatoes and served with steamed rice, this Thai-inspired dish delivers a hearty, flavorful meal that’s both comforting and exotic.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
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
- Make the Massaman Paste: Place all paste ingredients including red onion, mild red chillies, ground coriander, cumin, cinnamon, white pepper, garlic, lemongrass, ginger, shrimp paste, fish sauce, brown sugar, coriander stalks, and salt into a food processor or mini chopper and blend until smooth. Set the paste aside.
- Prepare the Beef: In a large bowl, toss the beef chunks with cornflour, salt, and freshly ground black pepper until all pieces are evenly coated. This coating helps to thicken the curry later and seals in the juices.
- Sear the Beef: Heat 2 tablespoons of vegetable oil in a large heavy-based pan over medium-high heat. Add the beef chunks in batches, ensuring not to overcrowd the pan. Sear each batch for about 5 minutes, letting the meat brown undisturbed to develop a nice crust. Use a spatula to scrape up any browned bits stuck to the bottom of the pan during the process.
- Add the Paste: Reduce the heat to medium and add the prepared Massaman paste to the pan. Cook for 2 to 3 minutes, stirring frequently to release the flavors and aromas from the spices in the paste.
- Simmer the Curry: Pour in the beef stock and canned coconut milk, stirring well to combine and scrape up any browned bits from the pan bottom into the sauce. Cover the pan and let it simmer gently on low heat for 1 hour and 45 minutes, allowing the beef to braise and become tender. Alternatively, you can transfer the covered pan to a preheated oven at 160°C (320°F fan) to cook.
- Add the Potatoes: After the beef has cooked for 1 hour and 45 minutes, stir in the baby potatoes and continue to cook for another 25 to 30 minutes uncovered, or until the potatoes are tender when pierced with a fork.
- Finish and Serve: Stir in the fresh lime juice to brighten flavors. Serve the curry hot over steamed rice and garnish with chopped fresh coriander leaves, chopped red chillies, and lime wedges for extra zest.
Notes
- The shrimp paste in the Massaman paste is optional; omit it to make the curry suitable for vegetarians or those avoiding seafood.
- Ensure to use gluten-free fish sauce and stock cubes if gluten intolerance is a concern.
- Adjust the amount of red chillies according to your desired level of spice.
- Braising the beef slowly ensures tender, flavorful meat; do not rush this step.
- Massaman curry paste can be made in advance and stored refrigerated for up to 3 days or frozen for longer storage.
- For a richer curry, use full-fat coconut milk and for a lighter version, opt for a light coconut milk alternative.
Keywords: Beef Massaman Curry, Thai Curry, Braised Beef Curry, Coconut Milk Curry, Spicy Thai Beef
