Massaman Beef Curry

    1 hour 45 min

    A delicious Thai curry made with homemade curry paste. Beef is simmered with potatoes in a mild and creamy coconut curry. Enjoy with freshly cooked rice.

    12 people made this

    Serves: 6 

    • 1kg diced beef stewing steak
    • 4 tablespoons cooking oil
    • 500g small potatoes, halved
    • 250g small onions, halved
    • 5 tablespoons massaman paste (see recipe below)
    • 2 (400ml) tins coconut cream
    • 160ml hot water
    • 50g dark brown soft sugar
    • For the Massaman Paste
    • 4 small red chillies or to taste
    • 4 cloves garlic
    • 3 spring onions
    • 2 teaspoons chopped lemon grass
    • 2 teaspoons groundnut oil
    • 2 teaspoons sugar
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground cardamon
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground tumeric
    • 2 tablespoons water

    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. To make the massaman paste: Process all the ingredients in a liquidiser or food processor. If it's too dry, add a little water to make a paste. Use in this recipe, store any remainder in the refrigerator for upto 3 weeks.
    2. Heat the oil in a large saucepan and brown steak in batches. Remove from pan.
    3. Add the potatoes and onion to same saucepan and stir until lightly browned. Add 5 tablespoons curry paste and stir over high heat for 1 minute.
    4. Add the coconut cream, steak, water and sugar. Bring to the boil, then simmer for about 45 minutes, uncovered or until the meat is tender.

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    Reviews in English (3)


    Altered ingredient amounts. I have found a very good massaman curry paste available in the supermarkets that will save you time and effort it is called Valcom not too hot for kids.  -  20 Jan 2011  (Review from Allrecipes AU | NZ)


    Marlz on your advice I also got the Valcom curry paste and it made this recipe sooooo much simpler....I found it to be easy to make and I also added a handful of frozen cross cut green beans for colour and used casserole beef and slowed cooking time to about 4's not hot at all despite how scary the paste looks....if you wanted hot you made want to add so sliced red chillies to it as well  -  25 Aug 2014  (Review from Allrecipes AU | NZ)


     -  20 Jan 2011  (Review from Allrecipes AU | NZ)