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Beef massaman curry

Beef massaman curry

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(73 ratings)

Prep: 15 mins Cook: 2 hrs, 10 mins

Easy

Serves 4
Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal734
  • fat46g
  • saturates21g
  • carbs38g
  • sugars13g
  • fibre3g
  • protein44g
  • salt1.87g
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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

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 450g waxy potatoes, cut into 2½ cm chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 onion, cut into thin wedges

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 kaffir lime leaves (available from Thai shops or dried from supermarkets)

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 cinnamon stick
  • 1 tbsp tamarind paste

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 1 tbsp palm or soft light brown sugar
  • 1 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 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.

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Comments, questions and tips

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Comments (84)

Carly A 1984's picture

Having a huge love affair with Thai and have made this dish multiple times and recommend the tamarind paste is left out. This dish has enough depth and flavour and an unnecessary ingredient

dianamin's picture
5

Delicious. I can't cope with fish sauce so left that out but I can't imagine that made any difference.

lindapalmer1's picture
5

Delicious curry, made the day before in the slow cooker and it looked after itself. I didn't have any fish sauce, so left out and substituted the tamarind paste with a tblsp of brown sugar mixed with a tblsp lime juice. Ideal for hungry guests.

FoxSticks's picture
5

This curry is amazing, we've made it a few times and it is very much a favourite in our house now.

AdieOB123's picture

I'm very much a novice chef, would like a bit of advice.
What temperature would you heat up the cream at the beginning of the recipe? As i've read a few comments about the cream curdling.
Also, do you heat it in a casserole dish on the hob? Or use a wok/pan and then transfer to casserole dish to put in oven.
Thanks

Carly A 1984's picture

I throw all the ingredients apart from the green beans into a slow cooker (coconut milk included) and leave all day stirring very occasionally. 1/2hr before stirring I add the green beans and have never had a problem with the coconut milk curdling so I'm sure if you cooked it on the hob you wouldn't have any issues

wokgirl's picture

I made this and then got called out so it went into the fridge. As I took it out the next day I noticed I had a roll of puff pastry in there as well and I thought why not ? Put a pastry lid on it and this made a really scrumptious massaman pie! I always use the pastes I buy online from www.mythaicurry.com ,you know from the aroma that hits you when you open them that you're in for a treat!

elainehayes29's picture
5

gorgeous curry

Jane of Barrowford's picture
5

Absolutely yummy!!! Would not put the potatoes in next time though. Easy to make. Left it in the slow cooker while we painted the bedroom :). Great recipe....thanks

julesoh's picture
5

Just made this for the first time and can't wait to make it again - huge success, even with my dad who claims not to like Thai food or coconut-based curries! I used Tesco's own brand Massaman paste and light muscovado sugar. Only had a small can of coconut cream and a can of coconut milk (which was supposed to be used by 2007!) so added both and less water. Didn't need any extra liquid but was cooking it in the hot oven of a two-oven Aga - next time I'll only cook for 1 hr 45 mins, or cook it for longer in the bottom oven. Fantastic recipe! Has anyone tried it with sweet potatoes?

caroline_devitt's picture

Deeeelicious! Easy & quick to prepare :-)

lucyloo2323's picture
5

Made this dish for a dinner party, followed the recipe except I used cashews in place of peanuts and coconut milk instead of cream plus I added one green and one red chilli (I like a bit of a kick to my food) got every thing going on the hob then placed in the slow cooker on low for several hours - it was AMAZING!! Everyone loved it, am making it again for me and hubby for valentines evening, there was no need to add any extra liquid, was perfect! Give it a go, you will not be disappointed! 5/5!

Caroline M's picture
5

Really delicious and the whole family loved it

markmac234's picture

Just made this, but used coconut milk instead of coconut cream. It was amazing and both myself and my wife have given it 5/5......great dish!

jenny101uk's picture

Great recipe and very easy. I used massaman paste from Chinese supermarket and didn't have the fish sauce but it was delicious and I will definitely be making again. I had to add a little more water towards the end of cooking as it was drying out a little.

wilsonc's picture

This is brilliant! Made it a few times and it always gets rave reviews. I added some dried chilli flakes to the pot as well. I didn't have any kaffir lime leaves so used added some large pieces of lime peel instead. Was really delicious.

gettingon's picture

Fabulous recipe!
I too used coconut milk and also added chopped red chilli to the pot before putting it into the oven.
Definitely make this again, thank you :)

mrsmillar's picture

I first tried this dish when in Thailand for my Honeymoon, and it was my favourite meal of the whole trip. I couldn't wait to make this recipe and it was lovely and enjoyed by all.

Morgause's picture
5

Yuuuuuuummmmmm. Used coconut milk instead of cream- healthier but just as delicious. Make sure you use the kaffir lime leaves- they're not an optional addition. They're the main flavour of the dish!

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Questions (1)

Messymonkey's picture

The recipe says 4 tablespoons of Massaman paste. I've got jars of Bart's but I reckon each jar only has about 2tbsps in. For those using Bart's did you use 2 jars ?? Makes it a pretty expensive dish.

Tips (1)

Zubs's picture
3.75

The Kaffir Lime leaves are a key ingredient . Don't substitute it !!

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