Everyday KitchenSearch all recipes

Thai · Dinner

Massaman Beef Curry

Non-vegEasy

Diet: Non-veg · High-protein

Massaman Beef Curry is a Thai dish. Cook beef nearly tender before adding potatoes.

Prep
20 min
Cook
120 min
Total
140 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Massaman Beef Curry. The photo shows a restaurant serving; the cut of beef differs.
The photo shows a restaurant serving; the cut of beef differs. Representative photograph of Massaman Beef Curry. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Fry · About 2 min

  1. Heat oil from 30 ml neutral oil, 80 g massaman curry paste, 700 g beef chuck, cubed, fry paste 2 minutes and coat beef.

Braise · About 90 min

  1. Add 600 ml coconut milk, 400 ml water, 2 cinnamon sticks; cover and simmer 90 minutes.

Finish · About 30 min

  1. Add 400 g potatoes, cubed, 150 g onions, wedged, 40 g roasted peanuts, 30 ml fish sauce, 25 g tamarind paste, 25 g palm sugar; simmer 25–30 minutes until beef and potatoes are tender. Remove cinnamon.

    Check: Look for this result: beef and potatoes are tender.

Tips

  • Cook beef nearly tender before adding potatoes.
  • Judge Massaman Beef Curry by the texture and doneness signs in its steps. Your pan and heat affect how long Massaman Beef Curry takes to cook.

Substitutions

  • Use lamb shoulder instead of beef.

Storage

  • Get perishable Massaman Beef Curry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Massaman Beef Curry within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Massaman Beef Curry to 74°C / 165°F, stirring or turning it for even heating. When Massaman Beef Curry is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Massaman Beef Curry includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Massaman Beef Curry becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Massaman Beef Curry one day ahead. For Massaman Beef Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Massaman Beef Curry on the day of serving.

FAQ

What matters most when making Massaman Beef Curry?

Cook beef nearly tender before adding potatoes.

What can I substitute in Massaman Beef Curry?

Use lamb shoulder instead of beef.

Can I prepare Massaman Beef Curry ahead?

Prepare the measured ingredients for Massaman Beef Curry one day ahead. For Massaman Beef Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Massaman Beef Curry on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes