Beef Massaman Curry

Posted in Recipe Collections / Favorite Recipes: Thai, Persian, Korean, French, and More
Beef Massaman Curry
Beef Massaman Curry is a slow, coconut-rich curry with tender beef, potatoes, onion, peanuts, and warm spices. It is mellow, savory, lightly sweet, and ideal for a low simmer or slow cooker-style dinner.

Ingredients

  • 2½ pounds beef chuck, cut into 1½-inch pieces
  • 1 tablespoon neutral oil
  • 1 onion, cut into wedges
  • 3 tablespoons massaman curry paste
  • 1 can coconut milk, 13.5 ounces
  • 2 cups beef stock
  • 1 cinnamon stick
  • 2 star anise
  • 3 cardamom pods, lightly crushed, optional
  • 1 pound potatoes, cut into large chunks
  • ½ cup roasted peanuts, plus more for garnish
  • 2 tablespoons fish sauce
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon brown sugar or palm sugar
  • Fresh cilantro, for garnish
  • Jasmine rice or roti, for serving

Instructions

  1. Brown the Beef: Heat the oil in a Dutch oven over medium-high heat. Brown the beef in batches, then transfer to a plate.

  2. Fry the Curry Paste: Add the onion to the pot and cook for 2-3 minutes. Stir in the curry paste and cook for 1-2 minutes, until fragrant.

  3. Simmer the Curry: Add the coconut milk, beef stock, cinnamon, star anise, cardamom if using, and browned beef. Bring to a simmer, cover, and cook gently for 1½ hours.

  4. Add Potatoes and Peanuts: Stir in the potatoes, peanuts, fish sauce, tamarind, and sugar. Continue simmering for 35-45 minutes, until the beef and potatoes are tender.

  5. Adjust and Serve: Taste and adjust with more fish sauce, tamarind, or sugar. Garnish with cilantro and extra peanuts and serve with jasmine rice or roti.

Slow, Rich, and Comforting

Massaman curry is warm and mellow compared with sharper Thai curries. Coconut milk, potatoes, peanuts, and spices give it a rounded flavor that works beautifully with beef chuck.

The beef needs time. Keep the simmer gentle so the meat becomes tender without the coconut sauce scorching or reducing too aggressively.

Serving Ideas

Serve with jasmine rice, roti, cucumber salad, or pickled vegetables. The sauce is rich enough that something fresh on the side helps.

Extra peanuts and cilantro at the table add crunch and brightness.

Variations

For a slow cooker version, brown the beef and fry the curry paste first, then transfer everything except the potatoes to a slow cooker. Cook on low for 7-8 hours, adding the potatoes for the last 2 hours if possible.

Chicken thighs can replace beef for a faster version, but reduce the simmering time significantly.

Make-Ahead Tips

Massaman curry is excellent the next day. Cool and refrigerate overnight, then reheat gently and add a splash of stock or coconut milk if the sauce has thickened too much.