Massaman Curry

Massaman curry is the gentlest of Thailand's great curries, a slow-simmered treasure of tender beef, silky coconut milk, peanuts, and warm baking spices. It tastes like comfort in a bowl, rich and mildly sweet with layers of flavor that deepen the longer it rests. Serve it over jasmine rice and watch it disappear.

Prep time

25 mins

Cook time

1 hr 30 mins

Total time

1 hr 55 mins

Servings

4 servings

Calories

640

Ingredients

• 700 g beef chuck, cut into 4 cm cubes
• 400 ml coconut milk (1 can), divided
• 3 tbsp massaman curry paste
• 1 large onion, cut into thick wedges
• 3 medium potatoes (about 450 g), peeled and quartered
• 80 g roasted unsalted peanuts
• 2 cinnamon sticks
• 4 green cardamom pods, lightly crushed
• 3 tbsp fish sauce, plus more to taste
• 2 tbsp tamarind paste
• 1 tbsp palm sugar (or brown sugar)
• Steamed jasmine rice, to serve

Instructions

1. Spoon the thick cream from the top of the coconut milk into a large pot and heat over medium until it sizzles and releases its oil, about 3 minutes. Add the massaman curry paste and fry, stirring constantly, for 2 minutes until deeply fragrant and brick-red.
2. Add the beef cubes and toss to coat thoroughly in the paste, cooking for 5 minutes so the edges brown lightly and the paste clings to the meat.
3. Pour in the remaining coconut milk, cinnamon sticks, and cardamom pods. Bring to a gentle boil, then reduce the heat to low, cover partially, and simmer for 1 hour until the beef begins to soften.
4. Stir in the potatoes, onion wedges, and peanuts. Continue simmering uncovered for 25-30 minutes, until the potatoes are fork-tender and the sauce has thickened to a rich, spoon-coating consistency.
5. Season with fish sauce, tamarind paste, and palm sugar. Taste and adjust: it should be savory first, then gently sour, then sweet, with a mild background warmth.
6. Remove the cinnamon sticks and cardamom pods. Rest the curry for 10 minutes off the heat so the flavors settle, then serve over steamed jasmine rice.

Pro tips

• Buy coconut milk without stabilizers if possible; it separates better, giving you the thick cream needed to fry the paste properly.
• Beef chuck is ideal because it becomes spoon-tender after the long simmer; tougher cuts are fine here, tender cuts would overcook.
• Massaman tastes even better the next day, so make it ahead and reheat gently if you can.
• If your curry is too thick, thin with a splash of water; if too thin, simmer uncovered a few minutes longer.

Frequently asked questions