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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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.
wilsonc
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.
gettingon
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 :)
mrsmillar
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.
Morgause
28th Jul, 2013
5.05
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!
rachykay
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.
eleanormayo
2nd May, 2013
4.05
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!
QueenJane2009
16th Apr, 2013
5.05
Absolutely yummy and so easy to make.

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