Beef Massaman Curry

By Lee Jackson ↣ Published on: October 18, 2019

Last Updated: February 18th, 20258 Comments on Beef Massaman Curry

Beef Massaman Curry blends together meltingly tender beef in a mild, silky and fragrant coconut sauce. With layers of flavour seemingly never ending, Massaman curry delivers on everything beloved in Thai cuisine. This one’s a winner folks!

A bowl of Thai Beef Massaman Curry

The Beef Massaman Curry is one of the tastiest Thai curries on the menu. For those who favour a milder curry this is your Thai choice - favouring fragrance over spice Massaman has a heat, but nothing too fiery.

It's creamy, and sweet and warming without the challenging hit of spice. It uses unusual spices for Thai food, which may link back to its Persian and Indian roots as the word Massaman derives from the word Muslim. Warming spices like cumin, cinnamon and nutmeg lend their fragrance to the sauce making it a unique fusion of Asian cuisines.

A bowl of Thai Beef Massaman Curry

What is Massaman?

The term "Massaman" doesn't have a direct translation in English, but it is believed to have originated from the word "Mussulman," which means "Muslim" in Thai. This suggests that the dish might have been influenced by Muslim traders or immigrants to Thailand.

The curry itself is characterised by a blend of local and Muslim flavours, making it distinct from other Thai curries. It typically features a rich and creamy sauce made with coconut milk, combined with a blend of spices such as cardamom, cinnamon, cloves, and nutmeg, along with ingredients like peanuts, potatoes, onions, and meat or protein of choice. The result is a flavourful and aromatic dish with a slightly sweet and mildly spicy taste.

Why it works?

It's comfort food, Thai-style. This literally brings the best of both worlds in that Massaman feels like an Indian curry with Thai flavours - warming spices with fresh fragrance - along with a mountain of jasmine rice, this is my idea of comfort food.

The labelled ingredients for a Thai Massaman curry.

Stuff You'll Need

There are some pretty decent pre-blended massaman curry pastes out there which you could explore, and I do on occasion go down that route. But making your own paste from scratch is very easy and satisfying, delivering the best and most authentic results. Here's what you'll need to source.

  • Massaman Curry Paste - is a combination of cardamom, cumin seeds, coriander seeds, cinnamon, cloves, paprika, nutmeg, turmeric, white pepper, salt, peanuts, thai chillies, garlic, lemongrass, shallots, galangal and coriander stalks.
  • Beef - use chuck steak (I like to choose some that has a little marbled fat to ensure a juicy result).
  • Coconut Milk - brings the sweet and silky creaminess to the massaman. There are two whole cans. Buy the most expensive as you generally get what you pay for, My favourite brands are Ayam or Aroy-D. You can also use powdered coconut milk - the results are just as good.
  • Fish Sauce - adds a hit of umami saltiness synonymous with Thai cuisine - you can omit this and use a heaped teaspoon of Thai shrimp paste in the curry paste instead if you like.
  • Potatoes - used to pad out the sauce and give a creamy counter to the soft meat they're traditional to the recipe and I never leave them out. They're almost my favourite part.
Whole spices being dry fried in a small frying pan.
A fine curry powder in a small bowl.
Peanuts frying in a small pan.
Fragrant ingredients being blended together in a plastic jug with a stick blender for a Thai Massaman curry paste.
A massaman curry paste in a small bowl.
chunks of beef frying in a pan.
coconut milk being added to beef in a massaman curry paste.
Beef massaman curry
Thai beef massaman curry simmering in a pan.
Potatoes being added to a Thai Massaman curry

Step by Step

Making this curry is not as difficult as you might imagine. Here's how the whole thing comes together.

  1. Step 1 - Create the curry powder - dry roast in a pan the cardamom, cumin seeds, coriander seeds, cinnamon and cloves until they begin to dance around the pan.
  2. Step 2 - Remove and grind into a fine powder using a spice grinder or pestle and mortar. Then mix in the ground spices; paprika, nutmeg, turmeric, white pepper and salt, then set aside.
  3. Step 3 - Fry the peanuts in a little oil until browned then drain on paper towels and leave to cool.
  4. Step 4 - Using a stick blender, food processor or pestle & mortar, grind the cooled peanuts, chillies, garlic, lemongrass, shallots, galangal and coriander into a paste.
  5. Step 5 - Add the curry powder and stir to incorporate, adding a little of the coconut milk if it becomes too thick.
  6. Step 6 - Drizzle the fish sauce over the beef and toss to coat. In a large pan over medium heat, warm the peanut oil then brown the beef for a few minutes.
  7. Step 7 - Add the massaman paste and cook for a couple of minutes. Pour in half of one can of coconut milk and bring to a boil.
  8. Step 8 - Simmer for 4-5 minutes until everything is reduced, and the oil separates a little.
  9. Step 9 - Add the remaining coconut milk and water. Bring this to a boil then reduce the heat to low and simmer the curry gently, partially covered, for 1½-2 hours until the meat is soft.
  10. Step 10 - Add the potatoes and cook for another 35 minutes or until they're soft. Remove from the heat and serve hot.
A bowl of Thai Beef Massaman Curry

Pro Tips

  • Make the paste and freeze it. Given that massaman curry paste is fairly labour intensive, it makes sense to make some in bulk and freeze it. I freeze mine in small zip-lock bags that I flatten out and seal. They're easier to store flat and they defrost in minutes.
  • Make in advance. Any curry tastes better if it's had a day in the fridge, but Massaman just transforms! If you can bear it, make yours a day in advance and keep it refrigerated. Heat gently until piping hot and taste the difference!

Serving & Storage Suggestions

To serve Massaman beef, you typically plate it alongside Jasmine rice and garnish it with fresh cilantro leaves. You can also add some sliced red chillies for extra heat. Additionally, serving Massaman beef with some lime wedges on the side can add a refreshing citrusy touch to the dish.

  • Fridge - Store the Massaman curry in the refrigerator (in airtight containers) for up to 5-6 days. Reheat on the stove or in a microwave until piping hot.
  • Freezer - Massaman curry can typically be stored in the freezer for up to 3+ months. When ready to use, thaw the curry overnight in the fridge before reheating it on the stove or in the microwave until piping hot. You CAN reheat from frozen, but I've found this can impact the potatoes a little and they can fall apart. It's not going to kill the flavour, but something to consider.
A bowl of Thai Beef Massaman Curry

Ready to get cooking?

Massaman is one of the most luxuriant of Thai curries and quite unique in Thai cuisine. It's a rich, heady and flavourful curry that although mild in chilli heat is intense in warming, earthy spice. It's the perfect combination of flavours and textures and one of my all time favourite curries! I hope you enjoy making yours at home.

A bowl of Thai Beef Massaman Curry
A bowl of Thai Beef Massaman Curry

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A bowl of Thai Beef Massaman Curry

Beef Massaman Curry

Rate this recipe

4.67 from 3 votes
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Recipe by Lee
Course Main Course
Cuisine Thai
Prep Time20 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 30 minutes
Servings (adjustable) 4
Calories (per serving) | 762

Ingredients

Wet ingredients

  • 2 tbsp peanut oil
  • ½ cup peanuts (unsalted)
  • 3 Thai chillies
  • 5 garlic cloves (peeled)
  • 1 lemongrass stalk (white part only, sliced)
  • 2 shallots (peeled)
  • 3 cm piece of fresh galangal (sliced)
  • 1 tbsp cilantro stems (chopped - keep the leaves for garnish)

Dry ingredients

For the curry

  • 2 tbsp peanut oil
  • 2.2 lb beef chuck (cut into chunks) (1kg)
  • 2 cans coconut milk (2 x 14oz/400ml cans)
  • 2 tbsp fish sauce
  • 3-4 medium potatoes (peeled and cut into pieces)

Instructions

For the curry

  • Create the spice powder first. Heat a frying pan and add the cardamom, cumin seeds, coriander seeds, cinnamon and cloves.
  • Dry fry for 1-2 minutes until the cumin starts to pop and jump around. Remove and add to a spice grinder or pestle & mortar. Grind the spices into a fine powder then stir in the paprika, nutmeg, turmeric, white pepper and salt. Set aside.
  • Add peanut oil to the pan and fry the peanuts for 1-2 minutes until brown. Remove and drain on paper towels to cool.
  • Using a stick blender or food processor or pestle & mortar, grind the cooled peanuts, chillies, garlic, lemongrass, shallots, galangal and cilantro into a paste. Add the powder and blend again to incorporate, adding a little water if it becomes too thick.
  • Pour the fish sauce over the beef and toss to combine. In a large pan over a medium heat, heat the peanut oil and then add the beef to the pan to fry for 4-5 minutes to brown. Add the paste and stir well to combine.
  • Cook for a further 5 minutes before adding 1/2 can coconut milk. Now turn up the heat and bring to a boil. Simmer vigorously for 4-5 minutes, stirring constantly to avoid sticking until the sauce is almost gone. Add the remaining 1 1/2 cans of coconut milk and 1 can full of water and again, bring to a boil.
  • Reduce the heat to low and simmer the curry for 1½-2 hours, partially covered until the beef is soft. Add the potatoes and cook for a further 35 minutes until they're cooked through. Remove from the heat.
  • Serve with lots of fluffy jasmine rice. I like to garnish my curry with a few cilantro leaves and a few crunchy chopped peanuts.

Notes

Serving Suggestions
  • Massaman beef is best enjoyed with fragrant Jasmine rice, garnished with fresh cilantro leaves. For extra heat, add sliced red chilies, and for a refreshing citrusy balance, serve with lime wedges on the side.
Storage Instructions
  • Refrigeration – Store Massaman curry in an airtight container in the fridge for up to 5–6 days. Reheat on the stovetop or in the microwave until thoroughly heated.
  • Freezing – This curry freezes well for up to 3+ months. For best results, thaw it overnight in the fridge before reheating on the stove or in the microwave. While you can reheat it straight from frozen, keep in mind that the potatoes may break apart slightly—this won’t affect the flavour, but it’s something to consider.
Pro Tips
  • Prep & Freeze the Paste – Since Massaman curry paste takes some effort to make, consider making it in bulk and freezing it for convenience. Flattening it in small zip-lock bags makes storage easy and allows for quick defrosting in just minutes.
  • Make It Ahead – Like most curries, Massaman tastes even better after a day in the fridge, but this one truly transforms! If possible, prepare it a day in advance, refrigerate, and gently reheat until piping hot for an even richer flavour.

Nutrition

Calories: 762kcal (38%) | Carbohydrates: 30g (10%) | Protein: 56g (112%) | Fat: 48g (74%) | Saturated Fat: 16g (100%) | Cholesterol: 173mg (58%) | Sodium: 1514mg (66%) | Potassium: 1706mg (49%) | Fiber: 7g (29%) | Sugar: 2g (2%) | Vitamin A: 105IU (2%) | Vitamin C: 27mg (33%) | Calcium: 150mg (15%) | Iron: 12mg (67%)
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