Beef massaman curry

Beef massaman curry

  • 1
  • 2
  • 3
  • 4
  • 5
(84 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 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 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Caroline M
31st Jan, 2014
Really delicious and the whole family loved it
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!
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.
8th Oct, 2013
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.
15th Sep, 2013
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 :)
2nd Sep, 2013
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.
28th Jul, 2013
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!
23rd Jun, 2013
Lovely recipe, I cooked it in my slow cooker and the beef was melt in your mouth. Next time will make it a bit spicier.
2nd May, 2013
I made a practice batch of this as I needed to make it for 16 people next week. I couldn't get any Kashmir lime leaves so used the zest of 1 lime & added some green beans for the last 10 mins. Was good!
16th Apr, 2013
Absolutely yummy and so easy to make.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.