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Beef Massaman Curry

Savory Beef Massaman Curry for Soul-Warming Meals

This Beef Massaman Curry is a comforting, rich dish combining tender beef with a homemade curry paste and creamy coconut milk.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 medium Red Onion A fragrant base for the curry; shallots can be used for a milder flavor.
  • 2 pieces Mild Red Chillies Adjust to taste for spice control.
  • 2 teaspoons Ground Coriander Offers a warm spice that enhances the curry’s overall profile.
  • 1 teaspoon Ground Cumin Provides earthiness and depth to the flavor.
  • 1 teaspoon Ground Cinnamon Imparts a cozy warmth and subtle sweetness.
  • 1 teaspoon White Pepper Adds a gentle spice; black pepper is a fine substitute.
  • 4 cloves Garlic Cloves Essential for building flavor; fresh cloves are best.
  • 1 stalk Lemongrass Use paste or zest if fresh is hard to find.
  • 1 tablespoon Minced Fresh Ginger Intensifies flavor complexity.
  • 1 tablespoon Shrimp Paste Optional; boosts umami richness.
  • 2 tablespoons Fish Sauce Check for gluten-free if necessary.
  • 1 tablespoon Brown Sugar Balances the dish with a touch of sweetness.
  • 2 stalks Fresh Coriander Stalks Provides foundational flavor; save the leaves for garnishing.
  • 1 teaspoon Salt Enhances overall taste.
  • 2 tablespoons Vegetable Oil For searing the beef.
  • 1 tablespoon Cornflour Aids in browning and thickening.
  • 1 kilogram Braising Beef (Beef Chuck) Heart of the dish; substitutes like lamb or chicken thighs work well.
  • 500 milliliters Beef Stock Adds deep flavor; swap with gluten-free options if needed.
  • 400 milliliters Canned Coconut Milk Essential for creaminess.
  • 300 grams Baby New Potatoes Halved for even cooking.
  • 2 tablespoons Lime Juice Brightens the dish.
  • 4 servings Steamed Rice Perfect base; consider quinoa or cauliflower rice.
  • Chopped Fresh Coriander For garnish.
  • Extra Red Chillies For garnish.
  • Lime Wedges For garnish.

Equipment

  • Blender
  • large pan
  • Dutch oven
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a blender, combine red onion, mild red chillies, ground coriander, ground cumin, ground cinnamon, white pepper, garlic cloves, lemongrass, minced fresh ginger, and shrimp paste (if using). Blend until a smooth paste forms.
  2. In a mixing bowl, toss the braising beef with cornflour, salt, and pepper until evenly coated. Set aside for about 10 minutes.
  3. Heat a large pan or Dutch oven over medium-high heat and add vegetable oil. Add the beef in batches, searing for about 5 minutes until browned on all sides. Remove and set aside.
  4. In the same pan, reduce the heat to medium and add the prepared Massaman paste. Stir for 2-3 minutes to cook off the raw spices.
  5. Pour in the beef stock and coconut milk, stirring to combine. Simmer and return the seared beef, cover and simmer for approximately 1 hour 45 minutes on low heat.
  6. After simmering, stir in the halved baby new potatoes. Cover and simmer for an additional 25-30 minutes until the potatoes are tender.
  7. Mix in freshly squeezed lime juice to brighten the dish. Serve over steamed rice or a low-carb alternative, garnished generously.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 35gProtein: 45gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 4mg

Notes

This curry can be made ahead of time and stores well in the fridge for up to 3 days. Freeze portions for future meals.

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