Massaman Beef Curry

Ingredients

• 680 g (1.5 lb), cut into 4 cm (1.5-inch) cubesbeef chuck
• 480 ml (2 cups)low-sodium beef broth
• 2bay leaves
• 2lemongrass stalks
• 120 ml (1/2 cup)Massaman curry paste
• 60 ml (1/4 cup)vegetable oil
• 397 g (14 oz; 1 can)coconut milk
• 1cinnamon stick
• 1star anise
• 5 ml (1 tsp)tamarind paste
• 15 ml (1 tbsp)fish sauce
• 15 ml (1 tbsp)white sugar
• 3 medium, peeled and cubedpotatoes
• As neededsteamed jasmine rice
• 45 ml (3 tbsp)roasted peanuts
• To taste, optionalsliced red chilli
• To taste, optionalcrispy shallots

Instructions

1. 1

   Simmer the beef

   Put the beef, broth, bay leaves and lemongrass in a pot. Bring to the boil, then lower the heat and simmer for 1½–2 hours, until the beef is tender.

2. 2

   Reduce the broth

   Lift out the beef and set it aside. Boil the broth until reduced to about half, roughly 10 minutes. Discard the bay leaves and lemongrass.

3. 3

   Cook the paste

   Heat the oil in a large pan. Add the curry paste and cook for 3 minutes, stirring, until fragrant.

4. 4

   Build the sauce

   Stir in the coconut milk, cinnamon stick, star anise and reserved broth. Simmer for 3 minutes.

5. 5

   Season the curry

   Add the tamarind paste, fish sauce and sugar.

6. 6

   Finish the curry

   Add the potatoes and simmer for 8 minutes. Return the beef to the pan and cook for 2–3 minutes, until the sauce thickens.

7. 7

   Serve with toppings

   Adjust the flavour if needed and add water to thin the sauce if you like. Serve over steamed jasmine rice with peanuts, sliced chilli and crispy shallots.

What is Massaman beef curry?

Massaman is a Thai curry known for a fragrant, gently warming mix of spices, coconut milk and savoury-sweet flavours. Its character reflects the many culinary influences that have shaped Thai cooking.

Here, chuck is simmered until tender, then brought together with curry paste, potatoes and a spiced coconut sauce. Peanuts add a crunchy finish, while jasmine rice makes it a substantial meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 759 calories, 41g protein, 14g carbs, 62g fat.

The beef contributes much of the protein, while the coconut milk and oil account for much of the fat. Potatoes and the rice served alongside supply most of the carbohydrates; balance the plate with a generous serving of vegetables.

Why simmer the beef first?

Slow simmering gives the chuck time to soften and flavours the broth at the same time. Keep the heat low enough for a gentle simmer rather than a vigorous boil.

Beef chuck: cutting it into roughly 4 cm cubes helps the pieces cook evenly and stay substantial in the finished curry.

Making a fragrant curry base

Curry paste: cooking it in oil for 3 minutes releases its aroma before the liquids go in. Stir as it cooks so it does not catch on the bottom of the pan.

Whole spices: cinnamon and star anise simmer in the sauce to lend warmth. They are easy to spot and remove before serving if you prefer.

Getting the sauce and potatoes right

Reduced broth: boiling it down to about half concentrates the beef flavour before it joins the coconut milk. Keep an eye on the pot as it reduces.

Potatoes: add them for the final simmer so they cook in the curry sauce. Check that they are tender before serving; the beef should be soft and the sauce should coat it.

Balancing the flavour

Tamarind adds a tangy note, fish sauce brings savouriness, and sugar rounds out the seasoning. Taste after adding them and adjust the flavour to suit your preference.

If the curry becomes thicker than you want, add water a little at a time. A thinner sauce can be spooned over the rice more easily.

Serving and finishing

Jasmine rice is a natural partner for the rich sauce and helps make each portion more filling. Serve the curry hot, with peanuts for crunch.

Chilli and crispy shallots are optional toppings: use the chilli for extra heat and the shallots for a crisp, savoury finish.

Recipe notes & tips

• Cut the beef into evenly sized cubes so it simmers at a similar rate.
• Keep the beef at a gentle simmer to help it become tender without boiling hard.
• Stir the curry paste as it cooks so it does not stick to the pan.
• Keep the cinnamon stick and star anise whole so they are easy to remove.
• Check the potatoes for tenderness before returning the beef to the sauce.
• Add water gradually if you want a looser curry sauce.

Variations

• More heat: Add extra sliced red chilli at serving.
• Extra crunch: Scatter additional roasted peanuts over each bowl.
• Vegetable side: Serve with steamed green vegetables alongside the rice.
• Milder topping: Leave out the sliced chilli and let diners add it themselves.
• Tamarind balance: Adjust the tamarind to taste for a more tangy finish.

Common mistakes to avoid

• Boiling the beef hard: A rolling boil can make the cooking less gentle; reduce the heat to maintain a simmer.
• Skipping the broth reduction: The sauce may be less concentrated; reduce the broth to about half as directed.
• Scorching the curry paste: Stir it while cooking and lower the heat if it starts sticking.
• Adding the potatoes too early: They may soften too much; add them for the specified 8-minute simmer.
• Over-thickening the sauce: Stir in water a little at a time until it reaches the consistency you want.

How to store

Refrigerate leftover curry in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; store rice separately where possible.

Frequently asked questions