Beef massaman curry

Beef massaman curry

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(79 ratings)

Prep: 15 mins Cook: 2 hrs, 10 mins


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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  • 85g unsalted peanuts
  • 400ml can coconut cream
  • 4 tbsp massaman curry paste (we used Bart)
  • 600g stewing beef steak, cut into large chunks



    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



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

  • 1 onion, cut into thin wedges



    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)



    The same shape, but smaller than…

  • 1 cinnamon stick
  • 1 tbsp tamarind paste



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


  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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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!
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
7th Oct, 2016
exactly the same problem I had :P could not find the blasted stuff anywhere
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
30th Jan, 2016
Delicious. I can't cope with fish sauce so left that out but I can't imagine that made any difference.
18th Dec, 2015
31st Oct, 2015
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.
10th May, 2015
This curry is amazing, we've made it a few times and it is very much a favourite in our house now.
10th Dec, 2014
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


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.
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.
23rd Sep, 2014
The Kaffir Lime leaves are a key ingredient . Don't substitute it !!