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Thai Massaman Beef Curryasian
PlateMap recipe · #76

Thai Massaman Beef Curry

Tender beef and potatoes in a mellow coconut curry scented with warm spices, balanced by tamarind, palm sugar and fish sauce.

135+ waiting: Plus 10 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
6Servings
mediumDifficulty
Prep:
20 minutes
Cook:
1 hour and 55 minutes
Waiting:
10 minutes (resting before serving, 10 minutes)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Saucepan or pot, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Coconut cream

    5 minutesMedium heat

    Spoon the thick top layer of the coconut milk into a heavy pot and cook it over medium heat for 5 minutes, stirring.

    Success cue

    Oil begins to separate at the edges.

  2. 02

    Curry paste

    4 minutesMedium heat

    Add the massaman paste and fry for 4 minutes.

    Success cue

    It smells strong and the oil turns orange.

  3. 03

    Beef

    5 minutesMedium heat

    Add the beef cubes and stir to coat, then pour in the rest of the coconut milk and enough of the stock to barely cover.

    Success cue

    The beef is just covered.

  4. 04

    Slow simmer

    1 hour and 10 minutesGentle simmer

    Add the cinnamon, cardamom and bay leaves and simmer very gently for 70 minutes.

    Success cue

    The beef is nearly tender.

    Watch out

    A hard boil toughens the beef and splits the coconut milk.

  5. 05

    Vegetables

    25 minutesGentle simmer

    Add the potatoes, cut in chunks, and the onion, cut in wedges, and cook for 25 minutes without stirring hard.

    Success cue

    The potatoes are tender but whole.

  6. 06

    Balance

    15 minutes

    Soak the tamarind in 3 tablespoons of hot water, squeeze and strain. Add the tamarind water, palm sugar and fish sauce a little at a time, tasting, then stir in the peanuts and rest for 10 minutes.

    Success cue

    Sweet, sour and salty are in balance.

Cooking tips

Extra tip

The curry should simmer with tiny edge bubbles; a hard boil tightens beef and can split coconut milk.

  • • Fry curry paste in coconut cream before adding liquid
  • • Balance sweet, sour and salty only at the end

Potential allergens

Milk, Fish, Shellfish, Peanuts, Celery

Compound ingredients vary by product; check labels and possible cross-contact.

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