Beef massaman curry

Beef massaman curry

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(61 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
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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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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.

lauralizpin's picture
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This lush, has become a family favourite already. Even my 18 month old daughter loves it!!

mother_ship's picture
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Seriously good! I used some frozen lime leaves from Waitrose that worked really well.

kellyjarvis's picture
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Lovely curry, i also added a dollop of peanut butter as had seen it used in another recipe and it tastes wonderful.

kellett's picture
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Made this in the slow cooker and it was absolutely delicious. Used a packet of Blue Dragon massaman curry paste with 500g beef. Definitely one to make again and so easy.

lejross71's picture

A brilliant recipe. I got my coconut cream from a Chinese Supermarket.

janice_geddes's picture
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This was absolutely delish! The beef was tender and the sauce was tangy and surprisingly spicy. I did add some more water to the sauce towards the end of cooking as I though it was getting too dry.
Yummy, yummy will definitely make again

antower1's picture
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Absolutely delicious !! Loved the flavours and the texture. Everyone agreed and the whole group asked for the recipe!!
BUT I only used 6 teaspoons of Massaman curry paste and it still tasted great and did not lack any favour !!

angela67's picture

yum, yum yum!!!! My 4 and 6 year olds couldn't get enough of it.

antower1's picture
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Are you sure it is 6 tablespoons of Massamans curry paste not teaspoons ?

sarahcrosby's picture
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One word "delicious", even nicer the next day.

mammasmith's picture
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Absolutely delicious. Finally got hold of massaman paste, have previously made with pataks pastes which was still good, but this was even better. I also cooked it very slowly for several hours and used shin beef. I made double, planning to freeze leftovers, but there werent any!!! will definitely make again.

traceyouthwaite's picture
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Wow, what can I say about this recipe, it is fantastic. I have made the dish several times now and have made a couple of changes to suit us, I use a tin of coconut milk plus a small sachet of coconut cream, a little less of the curry paste and cashews instead of peanuts. It is so easy and yet has the most amazing flavour, definitely my curry of the moment.

gemmabrennan's picture
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This was widely applauded - pity I could only enjoy the smell of it as I'm allergic to coconut milk!

juliewales's picture
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I made this recipe yesterday and was very disappointed. The curry had a very sour taste to the sauce and was not what I expected from a Thai curry. I followed the recipe and even found the correct massaman paste at Tesco for the recipe. The beef was beautifully tender but the sauce was overpowering and heavy. Not sure what went wrong reading the other reviews.

melanieday's picture
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I made this curry but wanted to cook from scratch so googled the Massaman paste and made it in a blender.

The curry was tasty and enjoyed by all.

shoe2boot's picture
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This is the second time I have made this and I swapped the peanuts for almonds this time. Lovely curry and the beef was meltingly tender. I just put everything in the slow cooker and leave until ready :)

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