Beef massaman curry

Beef massaman curry

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(78 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

    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 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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Carly A 1984
15th Feb, 2016
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
12th Dec, 2014
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
4th Sep, 2014
5.05
gorgeous curry
Jane of Barrowford
21st Jun, 2014
5.05
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
29th Mar, 2014
5.05
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
29th Mar, 2014
Deeeelicious! Easy & quick to prepare :-)
lucyloo2323
12th Feb, 2014
5.05
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
31st Jan, 2014
5.05
Really delicious and the whole family loved it
markmac234
9th Nov, 2013
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
2nd Nov, 2013
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.

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