Beef massaman curry

Beef massaman curry

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(84 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 milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 4 tbsp massaman curry paste (we used Bart)
  • 600g stewing beef steak, cut into large chunks
    Steak

    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

    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

    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

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 cinnamon stick
  • 1 tbsp tamarind paste
    Tamarind

    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

    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
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

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 milk (use the cream on top if there is any) 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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hannahspruijt
29th Jul, 2017
5.05
So so delicious. I use my slow cooker and do it low for 8 hours or so. It tastes pretty authentic, having lived in Thailand and enjoyed this dish frequently. Don't miss out the lime leaves - they make it taste authentic! (Found in Sains, along with their own brand massaman paste).
SteveInBris
8th Jul, 2017
5.05
@cbc1 did you use a covered pot? I've made this recipe multiple times and it's always a winner. I actually cook it for 4 hours at 140 C and it comes out perfect and tender. I use the cheapest cuts of beef too (chuck steak). I check it with an hour to go and add a small amount of water if necessary.
cbc1
7th Jul, 2017
0.05
Dreadful recipe. This recipe is fundamentally bad. There is simply not enough liquid to cook this in the oven for 2 hrs and that is a completely unnecessary step. Do not attempt to cook this in an oven for 2 hours, you will be left with a super-concentrated mush. The creator of this recipe has never cooked this dish and the rest of the reviewers have probably never cooked it either. Simmer over a medium-low heat for 30 mins rather than 2 hrs at 160c in a fan oven.
Norma. mackey
3rd Sep, 2016
Easy to make and delicious! Empty plates in our house. Couldn't find tamarind paste so left it out. Still full of flavour!
womansworld
16th Oct, 2016
You can get it in Tesco. Not sure if its with the herbs and spices or in the Oriental / Thai ethnic section. I also think you can 'cheap' Indian tamarind paste in that bit
booski
7th Oct, 2016
exactly the same problem I had :P could not find the blasted stuff anywhere
womansworld
16th Oct, 2016
Tesco ! Start in herbs and spices bit and then try Thai foods bit
Carly A 1984
15th Feb, 2016
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
30th Jan, 2016
5.05
Delicious. I can't cope with fish sauce so left that out but I can't imagine that made any difference.
koolk_2009
18th Dec, 2015
5.05
Lovely!

Pages

ah95
1st Nov, 2017
Has anyone cooked this with chicken instead of beef, or could someone recommend how long you would cook it for if using chicken? Thanks
goodfoodteam's picture
goodfoodteam
8th Nov, 2017
Thanks for your question. As we have not tested this recipe with chicken we cannot give definitive advice. However, we would suggest using chicken thighs (not breast) and approximately halving the time.
rahrah86
26th Sep, 2017
Is the ingredients list supposed to be 400ml coconut cream? This seems a lot, just wondered if it should be coconut milk?
goodfoodteam's picture
goodfoodteam
28th Sep, 2017
Thanks for pointing this out. We have changed it to coconut milk. We hope you enjoy the curry.
paulajc76
8th Jan, 2017
Is it still worth doing if you leave the chilli out? My husband is allergic to them but we all like a mild curry.
Messymonkey
14th Mar, 2014
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.
Zubs
23rd Sep, 2014
3.8
The Kaffir Lime leaves are a key ingredient . Don't substitute it !!