Massaman Beef Curry With Coconut Sambal

Massaman beef curry is a very popular Thai dish and definitely a favourite for our family.

A simple massaman beef curry made with few ingredients but rich in flavour.  The steak is initially mixed with the massaman curry paste and browned before being slowed cooked on the stove in a coconut milk mixture.  Midway, the potatoes and carrots are added to also slow cook to their tender best.  Topped with a coconut sambal and served with rice to soak up the wonderful sauce.

You can make your own massaman curry paste, however I use store bought versions that I think provide a very satisfying flavour.

This the second Massaman Beef Curry dish I have in my collection.  The other recipe is here.

This version uses fewer ingredients and I slow cooked on the stove.  The other Massaman Beef Curry version was cooked in a pressure cooker.  You can, of course, cook both variations in the pressure cooker or on the stove.  I really enjoy Massaman Beef Curry, so I am always on the lookout to try different recipes for this dish.  I certainly enjoy both versions and I hope you do too.

Print Recipe

Massaman Beef Curry With Coconut Sambal

Prep Time

15 minutes

Cook Time

80 minutes

Servings

people

Ingredients

• 2 tbsp Vegetable Oil
• 2 Brown Onion diced
• 3/4 cup Thai Massaman Curry Paste
• 1 kg Rump Steak cut into bite size pieces
• 800 ml Coconut Milk 2 x 400ml cans
• 1 1/2 cups water
• 3 large potatoes peeled & cubed
• 2 large Carrots peeled & sliced
• Rice to serve

Coconut Sambal

• 2 tbsp Desiccated Coconut
• 2 tbsp roasted peanuts chopped
• 1/4 cup Fresh Coriander leaves torn

Prep Time 15 minutes Cook Time 80 minutes Servings people Ingredients 2 tbsp Vegetable Oil 2 Brown Onion diced 3/4 cup Thai Massaman Curry Paste 1 kg Rump Steak cut into bite size pieces 800 ml Coconut Milk 2 x 400ml cans 1 1/2 cups water 3 large potatoes peeled & cubed 2 large Carrots peeled & sliced Rice to serve Coconut Sambal 2 tbsp Desiccated Coconut 2 tbsp roasted peanuts chopped 1/4 cup Fresh Coriander leaves torn

Instructions

1. Heat vegetable oil in a large frying pan over medium high heat.
2. Add onion and cook for about 3 minutes until onion softens.
3. Add massaman curry paste and cook for about 1 minute while stirring constantly.
4. Add rump steak, stir to coat with the massaman curry paste and cook for about 5 minutes until browned, while stirring occasionally.
5. Add coconut milk and water and stir to mix through.
6. Cover frying pan reduce heat and simmer for 40 minutes. Stir occasionally.
7. Remove cover add potato & carrot and stir to mix through. Simmer for a further 40 minutes while uncovered.
8. While curry is simmering, make coconut sambal by add desiccated coconut, peanuts and coriander to a small bowl and mixing together.
9. Once curry is done, remove from heat and serve with rice.
10. Sprinkle coconut sambal over the curry in each bowl when serving.