How to Make the Perfect Massaman Curry
Thai · Medium · 70 min · 4 servings
Massaman curry is a mild and deeply aromatic Thai curry with Persian and Indian influences, featuring warm spices like cinnamon, cardamom, and star anise alongside rich coconut milk. It is one of the most complex and beloved curries in Thai cuisine, slow-cooked until the meat is fall-apart tender.
Why this recipe works
This Massaman Curry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 70 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 560 calories with 35g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 g beef chuck cut into large cubes
- 3 tbsp massaman curry paste
- 400 ml coconut milk
- 2 medium potatoes peeled and cubed
- 3 tbsp roasted peanuts
- 1 tbsp tamarind paste
Step by step instructions
Step 1: Brown the Beef
Heat a heavy-bottomed pot over medium-high heat with a little oil. Sear the beef cubes in batches until browned on all sides, about 3 minutes per batch. Remove and set aside.
Step 2: Cook the Curry Paste
In the same pot, add the massaman curry paste and fry for 2 minutes until fragrant. Pour in half the coconut milk and stir to combine with the paste.
Step 3: Slow Simmer
Return the beef to the pot and add the remaining coconut milk and enough water to cover. Simmer on low heat for 35 minutes until the beef is nearly tender.
Step 4: Add Potatoes and Finish
Add the potatoes and cook for a further 15 minutes until soft. Stir in tamarind paste and fish sauce to taste, then top with roasted peanuts before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- beef chuck → lamb shoulder or chicken thighs for faster cooking
- tamarind paste → lime juice mixed with a small amount of brown sugar
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rushing the cooking time which leaves the beef tough and chewy
- Not toasting the curry paste long enough which results in a flat and underdeveloped flavor
Nutrition facts
Per serving: 560 calories, 35g protein, 30g carbs, 38g fat, 4g fiber.
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