Beef massaman curry

Beef massaman curry

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(57 ratings)

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Cooking time

Prep: 15 mins Cook: 2 hrs, 10 mins

Skill level

Easy

Servings

Serves 4

Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
734
protein
44g
carbs
38g
fat
46g
saturates
21g
fibre
3g
sugar
13g
salt
1.87g

Ingredients

  • 85g unsalted peanuts
  • 400ml can coconut cream
  • 4 tbsp massaman curry paste (we used Bart)
  • 600g stewing beef steak, cut into large chunks
  • 450g waxy potatoes, cut into 2½ cm chunks
  • 1 onion, cut into thin wedges
  • 4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
  • 1 cinnamon stick
  • 1 tbsp tamarind paste
  • 1 tbsp palm or soft light brown sugar
  • 1 tbsp fish sauce
  • 1 red chilli, deseeded and finely sliced, to serve
  • jasmine rice, to serve

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Method

  1. Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
  2. Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
  3. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

Recipe from Good Food magazine, April 2010

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Comments

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jimiskewl's picture
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I had mixed expectations about this one mainly because I don't normally do rice and potatoes. However, we all thought it was really nice. I think I will add some more water next time if I make it again, perhaps a full tin, as the sauce was a bit sparse even when using coconut milk. Perhaps it was because it was done in a fan oven and therefore needed a lower temperature? There's enough ingredients to split for 3 but definitely not 4.

caza2609's picture

omg...this recipe is amazing best curry ive tasted. even my 2 young children enjoyed it. i omitted the peanuts and used coconut milk instead of cream. i also swaped half of the potatoes for carrots and it was yummy. I couldnt find the tamarind or massaman paste in usual supermarket but eventually found both in waitrose. and i also reccomend cooking for sligtly longer so the beef goes lovely and tender. defo a winner and will be making again very soon.

manark's picture
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Stunning curry, make it regularly but use coconut milk (low fat) instead of coconut cream

michellephilpott's picture
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This is a delicious curry & easy to make. I've now made it several times but have found it benefits from cooking longer than stated to ensure the beef is really tender. I've cooked it for over 3 hours & we ate it a spoon, with the beef falling to pieces it was so tender. Really tasty & great to freeze in portions for a later meal.

jollyrotten's picture
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Really delicious and dead easy to do. I followed the recipe exactly with one exception which was to use coconut milk as I had it in the cupboard already. We are big fans of Thai and it was a hit in my household!

lynnyc3's picture

Don't make the same mistake as I did and leave out the Kaffir Lime leaves. They really make the dish!

oopla69's picture
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Melt in the mouth meat, with lovely depth of flavour... delicious!

leilayasmin's picture

I've bought all the ingredients and an going to make this tomorrow. For those of you who are looking for coconut cream, you can find it in Waitrose. In fact they sell the dried kaffir lime leaves and Bart's massaman curry paste too

catcarlyon's picture
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Great recipe, really really tasty and easy to cook. I used coconut milk as didn't have any coconut cream - used a little bit more than the recipe called for and just left out the water and worked a treat.

karenhinks's picture
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DELICIOUS! I have made this twice now. The first time I used coconut cream and the second time I used coconut milk. I honestly cannot tell any difference, so don't worry if you cannot get the cream. [Having said that you can buy a block of coconut and dissolve it in water, this then gives you coconut cream!]
I added a tablespoon of crunchy peanut butter too. Added a further tspn of sugar as I felt it needed it. Also added frozen soya beans for some extra colour, peas work just as well.
I did mine in the slow cooker and the beef simply melted in the mouth. My guests were very impressed with this dish.

karenhinks's picture
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This is a very authentic recipe and very easy to make. I made it for family and friends and they were really impressed! I decided to make mine in the slow cooker as the beef comes out beautifully soft. So basically I just put everything in the pot and left it for 6 hours. The only alteration I made to the recipe was the addition of 1 tablespoon of crunchy peanut butter, as previously suggested and a handful of soya beans for some colour and added texture.
For the last hour of cooking I thickened the mixture a little as slow cooking tends to make the mixture too liquidy. I did this by mixing 1 tablespoon of cornflour with some sweet chilli sauce and a little fish sauce..
I have already passed this recipe on to 2 friends.

lozacrazycat's picture
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Absolutely delicious! Tasted just like what you get in an actual Thai Restaurant. I actually used Chicken instead of Beef and it worked really well. I will use Beef next time though as I would normally have Beef in this dish at a Thai Restaurant.

oliverrowan1's picture

Made this Tonight it was absolutely delicious I substituted half the potatoes for carrots as felt it would be too much potato for me it was fine It was very filling and didn't need to eat too much will certainly try again the hardest bit was looking for some of the ingredients!

jimbob217's picture
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I've cooked this curry a few times now and it always pleases the family and I still can't get any coconut cream only milk,still very yummie.
I ask in a Thai shop for cream and they sold me milk saying its all the same is that true?

wendopia's picture
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Didn't change a thing besides doubling the recipe and it was a massive hit with all our guests. Tasted just like the Massaman curry we had in Thailand as well as the one at our favorite local Thai restaurant. Looking forward to making it again.

shireen82's picture
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Beautiful curry.. just cant get enough f it! I have tried it with various Massaman curry pastes and the best one (although slightly hotter than usual, therefore recommend 3 tbsp instead of 4) is Mai Siam Thai Massaman paste.
Still is a very tasty and simple recipe!

sarahbadis's picture

What a fantastic curry & so quick & easy to prepare. Due to time constraints I made this the day before I needed it & the flavor was amazing. The meat was meltingly tender & the smell as it cooked had everyone flocking to the kitchen. I had to use coconut milk as I couldn't get coconut cream but as I will certainly be making this again (very soon, if my husband has a say in it) I will try to find cream. Quite simply, this is an amazingly good curry!

nomadcri's picture

going to do this for 35 people any advice on what to serve on the side? was thinking of a vegetarian green curry , rice and... do you have yogurt raita with Thai food? salad?

sarahpoole's picture
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Really enjoyed this! Have made it twice now. I haven't managed to find coconut cream yet..Any ideas? very enjoyable curry made with coconut milk though.

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