This hearty Beef Massaman Curry blends the cozy warmth of slow-simmered stew meat with the fragrant spice of traditional Thai cooking, all while using a store-bought paste to keep things simple.
It’s a protein-rich, fiber-friendly meal thanks to the beef and potatoes, with healthy fats from coconut milk and peanuts that keep you satisfied without feeling heavy.
The curry strikes a perfect balance of sweet, salty, nutty, and tangy, making it both comforting and exotic.
With minimal prep and a largely hands-off simmer, it’s ideal for busy weeknights or meal prep — a flavorful bowl that tastes like it took hours, but didn’t.
Must-Have Tools for Perfect Results
Heavy-Duty Dutch Oven or Soup Pot
Essential for browning the beef evenly and simmering the curry gently for tender, flavorful results. A must-have for stews, soups, and braises.
Sturdy Wooden Spoon or Heat-Proof Spatula
Perfect for stirring curry paste without scratching your pan and for folding in ingredients evenly. A durable staple in any kitchen.
Sharp Chef’s Knife
Needed to dice beef and potatoes efficiently. A good knife speeds up prep for any meal and improves safety.
Measuring Spoons & Cups
Ensures accurate portions of curry paste, sugar, fish sauce, and peanuts. Critical for both cooking and baking precision.
Lidded Saucepan or Rice Cooker (for Jasmine Rice)
For perfectly cooked rice to serve with the curry, making the meal complete. Also great for daily rice, grains, or steaming.
Creamy Beef Massaman Curry
Equipment
- 1 Dutch Oven or Heavy Pot
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Wooden spoon or spatula
- Measuring spoons & cups
Ingredients
- 2 tbsp oil
- 3 tbsp Massaman curry paste canned
- 1 lb beef stew meat diced chuck
- 14 oz coconut milk
- 1 tbsp tamarind puree
- ½ cup roasted peanuts plus extra for garnish
- 1 tbsp palm sugar coconut sugar, or brown sugar
- 1 tbsp fish sauce
- 13 oz potato peeled and diced (1-inch pieces)
- Optional: 2 cinnamon sticks
- Optional: 10 cardamom pods
- Optional: 2 whole cloves
- Optional garnish: 4 tbsp chopped cilantro
Instructions
- Warm the Aromatic Spices (Optional but Flavorful): If using the whole spices, place the cinnamon sticks, cardamom pods, and cloves in a dry Dutch oven or heavy-bottomed pot over medium heat. Toast them for 2 to 3 minutes, stirring gently, until their fragrance is released and the spices darken slightly. Remove them from the pot and set aside for later, keeping their aroma intact.
- Build the Curry Base: Add the oil to the same pot and let it heat for about 30 seconds over medium heat. Spoon in the Massaman curry paste along with a tablespoon or two of the thick coconut cream from the top of the can, stirring constantly. Cook for 1 to 2 minutes until the paste becomes glossy and the aromas are deeply released into the oil mixture.
- Brown the Beef for Deep Flavor: Add the diced beef stew meat to the pot and stir it into the curry paste, ensuring each piece is thoroughly coated. Cook for 3 to 4 minutes, allowing the beef to brown on all sides and slightly sear, which helps lock in flavor and starts forming a flavorful bottom layer in the pot. Stir occasionally so it browns evenly without burning.
- Simmer in a Creamy Sauce: Pour in the full can of coconut milk, followed by the toasted spices (if using), roasted peanuts, tamarind puree, sugar, and fish sauce. Stir everything together well so the sauce looks smooth and the seasoning is equally distributed. Cover the pot with a lid and allow the curry to gently simmer on low heat for about 40 minutes, so the beef becomes soft and tender.
- Cook the Potatoes Until Tender: Uncover the pot and add the diced potatoes, gently stirring to submerge them fully in the simmering curry sauce. Let the mixture cook for another 10 to 15 minutes, or until the potatoes are fork tender but not falling apart. Stir occasionally to ensure nothing sticks to the bottom and the flavors continue to meld.
- Final Taste and Garnish: Once the potatoes are cooked, taste the curry and adjust with more fish sauce, sugar, or tamarind to balance saltiness, sweetness, and tanginess as desired. Turn off the heat and sprinkle in fresh chopped cilantro and a handful of extra roasted peanuts if you like more texture. Serve hot with fluffy Jasmine rice for a complete, comforting meal.
Notes
- If you don’t have tamarind puree, you can use a splash of lime juice for acidity.
- Chuck roast is ideal for tenderness, but any well-marbled beef cut works.
- For extra richness, use full-fat coconut milk; light versions may separate.
- Peanuts add crunch and protein — leave them out for nut allergies.
- Adjust sweetness and saltiness gradually at the end for a perfectly balanced flavor.
Chef’s Secrets for Best Flavor
To get the deepest flavor, don’t rush the toasting or browning steps.
Browning the beef properly creates caramelization that makes the final curry much more savory and rich.
Use a heavy pot to maintain steady heat, and simmer low and slow to let the coconut milk soak into the meat.
Also, using high-quality curry paste and real tamarind puree makes a noticeable difference in both aroma and authenticity.
Taste near the end and tweak while it’s still hot — a small splash of fish sauce or sugar can completely balance the flavor.
Serving Suggestions and Pairings
Massaman curry shines when served with fragrant jasmine rice, but it’s also excellent with steamed basmati or even fluffy quinoa for a fiber boost.
You can pair it with a side of cucumber salad or pickled vegetables to add freshness and cut through the creaminess.
Garnishing with fresh cilantro, crushed peanuts, and a squeeze of lime before serving brings brightness and texture to each bowl.
If you prefer a lighter meal, serve a smaller portion of the curry over cauliflower rice and a side of steamed greens such as bok choy.
Storage Tips for Fresher Leftovers
This curry stores beautifully and even tastes better the next day as the spices continue to infuse the sauce.
Let leftovers cool completely before transferring to an airtight container.
Store in the refrigerator for up to 3–4 days, or freeze for up to 2 months.
When reheating, add a splash of water or coconut milk to loosen the sauce and stir gently over medium-low heat.
Avoid microwaving on high as it can cause the coconut milk to separate.
Always reheat only what you plan to eat to preserve quality.
Frequently Asked Questions
Q1: Can I use chicken instead of beef?
Yes! Chicken thighs work especially well. They cook faster, so reduce the simmer time to about 25–30 minutes to keep the chicken tender and juicy.
Q2: What can I use instead of tamarind puree?
You can substitute tamarind with lime juice or a bit of rice vinegar for acidity, but the flavor will be slightly different, though still delicious.
Q3: Is this recipe spicy?
Massaman curry is generally mild compared to other Thai curries. However, spice level depends on the brand of paste you use. You can add chili flakes for extra heat if desired.
Q4: Can I make this in a slow cooker?
Absolutely. Brown the beef and curry paste first on the stovetop, then transfer everything to a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Q5: How do I make it vegetarian?
Swap the beef for firm tofu or chickpeas and use a vegetarian curry paste plus soy sauce instead of fish sauce. Add some veggies like carrots or cauliflower for texture.
This recipe has been adapted and simplified from the original version by beyondkimchee. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
