Beef massaman curry

Beef massaman curry

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(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
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  • 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.

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Comments, questions and tips

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3rd Mar, 2013
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3rd Mar, 2013
This was perfect. Loved by hubby and the two teens. Omitted the peanuts (family hate them) and the chillis at the end. Struggled a bit to find the Massaman paste but Asda did an own brand version which looked a bit watery, but did good! Sceptical about using the coconut cream, but really great result. Will definitely be on my list of regulars.
3rd Feb, 2013
This is an excellent recipe that is so easy to throw together and has now become a firm favourite in our house. Highly recommend giving this a go.
20th Jan, 2013
Made this for me and the hubby it was amazing, I was getting bored of the usual chicken curry so this was a pleasant change, didn't use the peanuts and although I used the right amount of coconut cream I wish I had used the litttle bit I had left over as well just for a bit more sauce, think i might have put a tad bit too much sugar in too but other half said it was fine. Will definately be making this again as it was so easy.
19th Jan, 2013
Really, really tasty! Perfect
12th Dec, 2012
I tasted this dish for the first time at a restaurant in Pretoria on a recent trip and it was wonderful. I will be trying this curry out very soon
30th Nov, 2012
Husband commented that he would be very happy if he got this in a restaurant so I think that means he liked it! I certainly did. I finished mine off on the hob as it was too watery but everything else was lovely.
24th Nov, 2012
I had mixed expectations about this one mainly because I don't normally do rice and potatoes. However, we all thought it was really nice. I think I will add some more water next time if I make it again, perhaps a full tin, as the sauce was a bit sparse even when using coconut milk. Perhaps it was because it was done in a fan oven and therefore needed a lower temperature? There's enough ingredients to split for 3 but definitely not 4.
16th Oct, 2012
omg...this recipe is amazing best curry ive tasted. even my 2 young children enjoyed it. i omitted the peanuts and used coconut milk instead of cream. i also swaped half of the potatoes for carrots and it was yummy. I couldnt find the tamarind or massaman paste in usual supermarket but eventually found both in waitrose. and i also reccomend cooking for sligtly longer so the beef goes lovely and tender. defo a winner and will be making again very soon.
13th Oct, 2012
Stunning curry, make it regularly but use coconut milk (low fat) instead of coconut cream


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