Massaman Beef Curry

We have 2 local Thai restaurants who each make wonderful Massaman Beef or Lamb Curry.  Each time we go to those restaurants, I would like to try something different, however it is really hard not to choose the Massaman Curry – it’s so good.

So I thought I would look for a recipe to try it myself.

I prefer beef, however lamb is just as good, to produce a curry that is both fragrant and mild to taste with a wonderful flavour for this Thai inspired dish.

I have to say this one is very good and I have been really surprised at how similar it is to our local restaurants.  It’s not quite as good as their lofty standards, but I’m happy to have this one again and again.  I expect they make their own massaman curry paste, which is different to this version.

This recipe provides 2 options to cook the curry.  I use the pressure cooker option, but there is also a slower simmer cooking with a pan.

Served with Jasmine Rice, I don’t think you will be disappointed with this one.

Print Recipe

Thai Massaman Beef Curry

Prep Time

20 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 1 tbsp Vegetable Oil
• 1 Brown Onion Diced
• 1/3 cup Massaman Curry Paste
• 1 kg Chuck Casserole Steak or Lamb shoulder if preferred. Cut into 3cm pieces
• 1 Clove Garlic crushed
• 1 tbsp Ground Ginger
• 400 ml Coconut Milk
• 1 Cinnamon Stick
• 1 Long Red Chilli thinly sliced
• 2 Bay Leaves
• 2 tbsp Palm Sugar
• 2 tbsp Lime Juice
• 1 tbsp Fish Sauce
• 45 g roasted peanuts unsalted
• 500 g potatoes peeled & quartered
• Steamed Jasmine Rice to serve
• Coriander to garnish

Prep Time 20 minutes Cook Time 40 minutes Servings people Ingredients 1 tbsp Vegetable Oil 1 Brown Onion Diced 1/3 cup Massaman Curry Paste 1 kg Chuck Casserole Steak or Lamb shoulder if preferred. Cut into 3cm pieces 1 Clove Garlic crushed 1 tbsp Ground Ginger 400 ml Coconut Milk 1 Cinnamon Stick 1 Long Red Chilli thinly sliced 2 Bay Leaves 2 tbsp Palm Sugar 2 tbsp Lime Juice 1 tbsp Fish Sauce 45 g roasted peanuts unsalted 500 g potatoes peeled & quartered Steamed Jasmine Rice to serve Coriander to garnish

Instructions

1. Heat oil in pan over medium heat.
2. Add onion and cook for about 5 minutes or until onion softens.
3. Add massaman curry paste and cook for 1 minute or until fragrant.
4. Add beef and cook, stirring, for 3-5 minutes or until browned.
5. Add garlic and ginger and cook for 1 minute.
6. Add coconut milk, beef stock, cinnamon stick, chilli, palm sugar, bay leaves, lime juice, fish sauce, peanuts and potatoes to the pan and bring to the boil.
7. Reduce heat to simmer, cover and cook for 1.5 hours or until beef is tender. Alternately and the method I use is to place all contents into a pressure cooker and cook for 40 minutes.
8. Steam rice and divide among serving bowls and top with curry and sprinkle with some coriander leaves to garnish.