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Beef Massaman Curry

Heavenly Beef Massaman Curry with Homemade Depth

This Beef Massaman Curry features tender beef chunks in a rich, aromatic sauce, a must-try comfort food that embodies the essence of Thai cuisine.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Massaman Paste
  • 1 medium Red Onion Base flavor; use shallots for a milder taste.
  • 2-3 Red Chillies Adjust type/quantity for spice level.
  • 2 teaspoons Ground Coriander Substitute coriander seeds if available.
  • 1 teaspoon Ground Cumin Use cumin seeds if ground is unavailable.
  • 1 teaspoon Ground Cinnamon Opt for nutmeg for a different profile.
  • 1 teaspoon White Pepper Black pepper works as a substitute.
  • 4 cloves Garlic Cloves Adjust quantity for personal preference.
  • 1 stalk Lemongrass Use lemongrass paste if fresh is not available.
  • 1 tablespoon Fresh Ginger Ground ginger can be a quick substitute.
  • 1 tablespoon Shrimp Paste Adds umami flavor (optional).
  • 2 tablespoons Fish Sauce Ensure gluten-free if needed.
  • 1 tablespoon Brown Sugar Coconut sugar or maple syrup are good substitutes.
  • 4 stalks Fresh Coriander (Cilantro) Stalks Save leaves for garnish.
  • 1 teaspoon Salt Enhances overall flavor.
Curry
  • 2 tablespoons Vegetable Oil Coconut oil can add an extra layer of flavor.
  • 2 tablespoons Cornflour (Cornstarch) Can use all-purpose flour if preferred.
  • 2 pounds Braising Beef (Beef Chuck) Substitute with lamb shoulder or chicken thighs if desired.
  • 1 teaspoon Salt Essential for seasoning beef flavor.
  • 1 teaspoon Black Pepper Essential for seasoning beef flavor.
  • 3 cups Beef Stock Use vegetable stock for a vegetarian option.
  • 1 can Canned Coconut Milk Ensure it’s gluten-free labeled.
  • 1 pound Baby New Potatoes Sweet potatoes can be used for a different flavor.
  • 1 tablespoon Juice of 1 Lime Lemon juice works well as a substitute.
To Serve
  • 3 cups Steamed Rice Absorbs excess sauce beautifully.
  • 1/4 cup Chopped Fresh Coriander (Cilantro) Essential for garnish and flavor enhancement.
  • 1-2 Chopped Red Chillies Adds brightness and additional heat.
  • 1 Lime Wedges Offers extra acidity to complement the dish.

Equipment

  • food processor
  • large pot
  • Dutch oven

Method
 

Make the Massaman Paste
  1. In a food processor, combine all the ingredients for the Massaman paste: red onion, red chillies, ground coriander, ground cumin, cinnamon, white pepper, garlic, lemongrass, fresh ginger, shrimp paste, fish sauce, brown sugar, coriander stalks, and salt. Blend until smooth.
Prepare the Beef
  1. Cut braising beef into bite-sized chunks. Toss with cornflour, salt, and black pepper until well coated.
Sear the Beef
  1. In a large pot, heat vegetable oil over medium-high heat. Add beef chunks in batches and sear for about 5 minutes on each side.
Add the Paste
  1. Once all beef is browned, stir in the prepared Massaman paste and cook for 2-3 minutes until aromatic.
Simmer the Curry
  1. Pour in beef stock and coconut milk, stirring to combine. Bring to a gentle boil, then reduce heat to low and simmer for 1 hour and 45 minutes.
Add Potatoes
  1. After 1 hour and 45 minutes, add baby new potatoes and continue to cook for another 25-30 minutes.
Finish and Serve
  1. Once the potatoes are tender, squeeze lime juice over curry and serve over steamed rice, garnished with chopped coriander, sliced red chillies, and lime wedges.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 8gVitamin A: 10IUVitamin C: 20mgCalcium: 60mgIron: 4mg

Notes

Prepare the curry a day in advance for better flavor. Browning the beef adds depth to the dish. Adjust spice levels as desired.

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