Name: Ultimate Beef Massaman Curry Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Thai
Ingredients: 1 red onion, chopped; 3 mild red chillies (e.g., Fresno), roughly chopped (adjust to taste); 2 tsp ground coriander; 2 tsp ground cumin; ½ tsp ground cinnamon; ½ tsp white pepper; 3 garlic cloves, peeled; 2 sticks lemongrass, inner part finely chopped (or 2 tsp lemongrass paste); 1 tsp minced fresh ginger; 1 tsp shrimp paste (optional); 3 tsp fish sauce (ensure gluten-free if needed); 1 tsp brown sugar; Small bunch of fresh coriander (cilantro) stalks (save the leaves for garnish); ½ tsp salt; 2 tbsp vegetable oil; 1½ tbsp cornflour (cornstarch); 1 kg (2.2 lbs) braising beef (beef chuck), cut into chunks; ¼ tsp salt; ¼ tsp freshly ground black pepper; 400 ml (1⅔ cups) beef stock (use gluten-free stock cubes if necessary); 400 g (14 oz) canned coconut milk (check label for gluten-free); 500 g (1.1 lbs) baby new potatoes, halved if large; Juice of 1 lime; Steamed rice; Chopped fresh coriander (cilantro); Chopped red chillies; Lime wedges

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Introduction

This Ultimate Beef Massaman Curry is a rich and fragrant Thai dish bursting with warm spices and tender beef. It’s a comforting meal perfect for cozy dinners, combining creamy coconut milk, hearty potatoes, and a homemade curry paste that elevates every bite.

A bowl filled with three main layers: at the bottom, a rich brown curry sauce with visible small spices; on top of the sauce, several chunks of tender dark brown meat and golden potato pieces placed mostly on one side; beside the meat and potatoes, a neat mound of white rice with separate grains; garnished in the center with fresh green cilantro leaves and two small dried red chilies. The bowl is white, sitting on a round wooden coaster, and the whole scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Massaman Paste:

1 red onion, chopped
3 mild red chillies (e.g., Fresno), roughly chopped (adjust to taste)
2 tsp ground coriander
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp white pepper
3 garlic cloves, peeled
2 sticks lemongrass, inner part finely chopped (or 2 tsp lemongrass paste)
1 tsp minced fresh ginger
1 tsp shrimp paste (optional)
3 tsp fish sauce (ensure gluten-free if needed)
1 tsp brown sugar
Small bunch of fresh coriander (cilantro) stalks (save the leaves for garnish)
½ tsp salt

For the Curry:

2 tbsp vegetable oil
1½ tbsp cornflour (cornstarch)
1 kg (2.2 lbs) braising beef (beef chuck), cut into chunks
¼ tsp salt
¼ tsp freshly ground black pepper
400 ml (1⅔ cups) beef stock (use gluten-free stock cubes if necessary)
400 g (14 oz) canned coconut milk (check label for gluten-free)
500 g (1.1 lbs) baby new potatoes, halved if large
Juice of 1 lime

To Serve:

Steamed rice
Chopped fresh coriander (cilantro)
Chopped red chillies
Lime wedges

Instructions

Step 1: Make the Massaman Paste. Place all the paste ingredients in a food processor or mini chopper. Blend until smooth, then set aside.
Step 2: Prepare the beef by tossing the chunks with cornflour, salt, and pepper in a large bowl until well coated.
Step 3: Heat the vegetable oil in a large heavy-based pan over medium-high heat. Sear the beef for about 5 minutes until browned, letting it sit undisturbed at first to develop a crust. Do this in batches if needed. Scrape the bottom of the pan if the meat sticks.
Step 4: Reduce the heat to medium. Stir in the Massaman paste and cook for 2–3 minutes to allow the flavors to release.
Step 5: Pour in the beef stock and coconut milk while stirring well, scraping up any browned bits from the bottom of the pan.
Step 6: Cover and simmer on low heat for 1 hour 45 minutes, or alternatively place the covered pan in a preheated oven at 160°C (320°F fan).
Step 7: Add the baby potatoes, stir them in, and cook for another 25–30 minutes until the potatoes are fork-tender.
Step 8: Stir in the lime juice. Serve the curry hot over steamed rice, garnished with fresh coriander leaves, chopped red chillies, and lime wedges.

Tips & Variations

For a milder curry, reduce the number of chillies or remove the seeds before blending the paste.
Substitute beef with chicken or lamb if preferred; adjust cooking times accordingly.
If you don’t have lemongrass stalks, lemongrass paste works well for convenience.
Use a gluten-free fish sauce and stock to keep this recipe suitable for gluten-sensitive diets.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot, stirring occasionally. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The dish is served in a white bowl, showing a rich, brown curry with thick sauce and several chunks of dark brown meat mixed with large pieces of golden-yellow potatoes. On top, green cilantro leaves and bright red dried chilies are scattered for garnish. In the top right corner, there is a portion of fluffy white rice with distinct grains visible next to the curry. The whole bowl is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Massaman paste in advance?

Yes, you can prepare the Massaman paste ahead of time and store it in an airtight container in the refrigerator for up to one week or freeze it for longer storage.

What cuts of beef work best for this curry?

Braising beef like beef chuck is ideal because it becomes tender and flavorful when slow-cooked. Avoid lean cuts, as they can become tough during the long simmering process.