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Ultimate Beef Massaman Curry Recipe

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★★★★★

4.6 from 91 reviews

Ultimate Beef Massaman Curry is a rich and aromatic Thai dish featuring tender braised beef cooked slowly in a flavorful Massaman curry paste with coconut milk, warm spices, and baby potatoes. This comforting curry blends sweet, salty, and spicy elements, perfect for a hearty meal served with steamed rice and fresh garnishes.

Ingredients

Scale

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

  1. Make the Massaman Paste: Place all paste ingredients in a food processor or mini chopper. Blend until smooth. Set aside to develop flavors.
  2. Prepare the Beef: In a large bowl, toss the beef chunks with cornflour, salt, and pepper until evenly coated to create a light coating for browning.
  3. Sear the Beef: Heat the oil in a large heavy-based pan over medium-high heat. Add the beef chunks in batches if necessary and sear for about 5 minutes until browned, allowing them to sit undisturbed initially to form a crust. Scrape the pan bottom if the meat sticks to release flavorful bits.
  4. Add the Paste: Reduce the heat to medium. Stir in the Massaman paste and cook for 2–3 minutes, stirring regularly to release the aromatic flavors.
  5. Simmer the Curry: Pour in the beef stock and coconut milk, stirring well to combine and scrape up any browned bits from the pan. Cover and simmer on low heat for 1 hour 45 minutes until the beef is tender. Alternatively, place the covered pan in a preheated oven at 160°C (320°F fan) for the same time.
  6. Add the Potatoes: Stir in the baby potatoes and cook uncovered for another 25–30 minutes until the potatoes are fork-tender and the curry has thickened slightly.
  7. Finish and Serve: Stir in the lime juice to brighten the flavor. Serve the curry hot over steamed rice, garnished with chopped fresh coriander, red chillies, and lime wedges for an extra kick.

Notes

  • For a vegetarian version, substitute beef with firm tofu and use vegetable stock instead of beef stock.
  • Shrimp paste is optional but adds authentic depth; omit for a milder flavor or to keep it vegetarian if substituted.
  • Adjust the number of chillies based on your spice tolerance.
  • Massaman curry benefits from resting; it tastes even better the next day once flavors meld.
  • Use gluten-free fish sauce and stock if preparing this dish for gluten-sensitive individuals.
  • If you don’t have fresh lemongrass, lemongrass paste is a convenient substitute.

Keywords: Beef Massaman Curry, Thai Beef Curry, Slow Cooked Curry, Massaman Paste, Coconut Milk Curry

Find it online: https://annakocht.com/ultimate-beef-massaman-curry-recipe/