A beautiful beef curry made with Massaman curry paste, diced beef, onions, potatoes, carrots, coconut cream, fish sauce and peanuts. A hearty meal that can also be frozen for another day.
There's nothing better than a slow-cooked curry that fills the house with the most amazing smells. This Massaman Beef Curry is rich, creamy and packed with tender beef, soft potatoes and that classic sweet-spiced flavour. It's an absolute crowd-pleaser and perfect for chilly nights, easy entertaining or stocking the freezer for later. Yum!
We love a good curry and have an extensive collection on the website including crowd favourites Lamb and Spinach Curry and Chicken Thai Green Curry.
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Ingredient notes:
- Massaman curry paste: This is the hero of the dish and gives the curry its classic sweet-spiced flavour. Different brands vary in strength, so feel free to add a little extra if you prefer a stronger taste.
- Coconut cream: Using coconut cream (not milk) makes the sauce extra rich and silky. If you want a lighter version, you can use half coconut cream and half coconut milk.
- Roasted peanuts: These add that authentic Massaman crunch and a lovely nutty flavour. Roughly chop them so you get a mix of textures throughout the curry and a sprinkle on top for serving.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Heat olive oil in a large oven-proof casserole dish. Add onion and cook for 2 minutes until starting to soften. Add the beef and brown on high heat for 5 minutes. Stir through garlic and curry paste.
Dissolve the stock cube in boiling water, then pour into the dish, stir together. Cover and cook in the oven for 1 hour.
Add potatoes, carrots, coconut cream, peanuts, fish sauce and sugar. Stir to combine. Return to the oven uncovered for 60 minutes, until the beef is tender and the potatoes are cooked through.
Mix the cornflour with 2 tablespoons of cold water to make a slurry, then stir through the curry. Cook for a further 10 minutes until it starts to thicken up.
Serve on top of steamed rice, topped with extra peanuts and fresh parsley or coriander.
Recipe FAQs:
Yes! Brown the onion, beef and curry paste first for best flavour, then transfer everything (except the cornflour slurry) into the slow cooker. Cook on low for 8 hours or high for 4-5 hours. Stir through the cornflour slurry in the last 20 minutes to thicken.
Massaman is one of the milder Thai curries. This version has a gentle warmth rather than a big kick. If you like more heat, add a sliced chilli or an extra spoonful of curry paste.
Absolutely. Lamb shoulder works beautifully, and chicken thighs are another great option - just reduce the cooking time slightly so the chicken doesn't overcook.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating until piping hot.
Top tips:
- Taste and tweak the curry before serving. Every curry paste is different! Add a splash more fish sauce for saltiness, a teaspoon of sugar for balance, or a squeeze of lime for brightness.
- Use a good oven-proof dish. A heavy casserole dish keeps the heat even and helps the beef break down beautifully. If your pot has a tight lid, even better.
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Massaman Beef Curry
A beautiful beef curry made with Massaman curry paste, diced beef, onions, potatoes, carrots, coconut cream, fish sauce and peanuts.
Ingredients
- 1 tsp olive oil
- 1 onion, sliced
- 1.2 kg diced beef or casserole beef
- 4 clove garlic, crushed
- 100g massaman curry paste
- 1 beef stock cube
- 1 cup boiling water
- 3 potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 400ml coconut cream, 1 can
- ½ cup roasted peanuts, chopped
- 2 Tbsp fish sauce
- 1 Tbsp white sugar
- 1 Tbsp cornflour
To serve
- Steamed rice
- 1 Tbsp roasted peanuts, chopped
- Lime wedges
- Fresh parsley or coriander, to garnish
Instructions
- Preheat the oven to 170°C fan bake. Heat olive oil in a large oven-proof casserole dish.
- Add onion and cook for 2 minutes until starting to soften.
- Add the beef and brown on high heat for 5 minutes. Stir through garlic and curry paste.
- Dissolve the stock cube in boiling water, then pour into the dish, stir together. Cover and cook in the oven for 1 hour.
- Add potatoes, carrots, coconut cream, peanuts, fish sauce and sugar. Stir to combine.
- Return to the oven uncovered for 60 minutes, until the beef is tender and the potatoes are cooked through.
- Mix the cornflour with 2 tablespoons of cold water to make a slurry, then stir through the curry. Cook for a further 10 minutes until it starts to thicken up.
- Serve on top of steamed rice, topped with extra peanuts and fresh parsley or coriander.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating until piping hot.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 670Total Fat: 42gSaturated Fat: 13gUnsaturated Fat: 28gCholesterol: 145mgSodium: 228mgCarbohydrates: 22gFiber: 4gSugar: 5gProtein: 50g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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