Beef massaman curry

Name: Beef massaman curry
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 400 mL tin coconut milk; 4 tbsp. Massaman curry paste, we used Bart's; 600 g beef chuck steak or boneless shin, cut into large chunks, see GH Tip; 500 g new potatoes, quartered; 1 tbsp. tamarind paste; 2 small onions, roughly chopped; 1 bay leaf; 1 cinnamon stick; 1 tbsp. fish sauce; 1 tbsp. palm sugar; 50 g roasted salted peanuts; 200 g sticky rice; lime wedges, to serve; large handful Thai basil, torn if large, to serve

This mild, yet rich curry is a delicate balance of addictive sweet and sour flavours. If you can’t find sticky rice, use basmati instead and cook according to pack instructions.

By Georgie D'Arcy ColesUpdated: 02 October 2023

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If you've not tried a massaman curry before, you've been missing out! This rich Thai-inspired beef curry takes a little while to make but you will be rewarded with a wonderful flavour and incredibly tender pieces of beef.

The base of the sauce is made up of massaman curry paste (a mix of cinnamon, cloves, garlic, ginger, chillies, lemongrass - plus a few other ingredients), creamy coconut milk, tamarind paste (which gives the overall flavour a lovely sweet and sour taste), bay leaf and fish sauce.

We've served ours with sticky Jasmine rice and fresh Thai basil for a fragrant finish. It's truly one of our favourite curry recipes and makes a lovely lunch on the weekend with friends.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 25 mins

Cal/Serv:

840

Ingredients

400 ml
tin coconut milk
4 Tbsp.
Massaman curry paste, we used Bart's
600 g
beef chuck steak or boneless shin, cut into large chunks, see GH Tip
500 g
new potatoes, quartered
1 Tbsp.
tamarind paste
2
small onions, roughly chopped
1
bay leaf
1
cinnamon stick
1 Tbsp.
fish sauce
1 Tbsp.
palm sugar
50 g
roasted salted peanuts
200 g
sticky rice
lime wedges, to serve
large handful Thai basil, torn if large, to serve

Directions

1. Step 1Heat a large pan over medium heat. Add 2tbsp coconut milk and the curry paste and fry for 1min. Add the beef and fry until browned all over, about 5min.
2. Step 2Stir in remaining coconut milk, potatoes, tamarind paste, onions, bay leaf, cinnamon stick, fish sauce, palm sugar, peanuts and 400ml just-boiled water from a kettle. Bring to the boil and bubble for 45min-1hr, stirring occasionally, until beef and potatoes are tender.
3. Step 3When the curry has 20min left of cooking, wash the rice well in a bowl of cold water, rubbing the grains together with the palms of your hands as if polishing them. Drain away any cloudy water and repeat (several times if necessary) until water remains clear. Put rice in a medium pan with 300ml water and bring to the boil over medium-high heat. Cover, reduce heat and simmer gently for 10-15min, until water is absorbed and rice tender.
4. Step 4Check seasoning of the curry and garnish with Thai basil leaves. Serve alongside the rice with lime wedges for squeezing over.

Get ahead

Prepare curry to end of step 2 up to a day ahead; cool, cover and chill. To serve, reheat gently until piping hot, adding a splash of water if needed. Complete recipe to serve.

GH Tip

Beef chuck, from the shoulder, or shin are both well-marbled cuts of meat, resulting in a tastier curry. Avoid pre-diced lean casserole meat, which can be dry.