Rich, peanutty Thai curry with fall-apart tender beef and potatoes
Massaman Curry
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Servings
5
About 6 cups
Difficulty
Medium
Cost
Moderate
$$
Massaman Curry
Rich, peanutty Thai curry with fall-apart tender beef and potatoes
★4.5(24)
A unique Thai curry blending Southeast Asian and Indian influences — tender beef braised in coconut milk with peanuts, potatoes, and warm spices like cinnamon and cardamom.
20m
Prep Time
90m
Cook Time
110m
Total Time
5
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Massaman curry is the bridge between Thai and Indian cuisines. Influenced by Muslim traders who brought cinnamon, cardamom, and clove to Thailand, this curry is unlike any other in the Thai repertoire. It is rich, slightly sweet, and warming rather than fiery.
Chunks of beef are braised slowly in coconut milk with potatoes, onions, roasted peanuts, and a paste that combines the aromatic warmth of Indian spices with the herbal freshness of Thai ingredients like lemongrass and galangal.
The result is a curry of extraordinary depth — each bite reveals new layers of flavor. It has been voted the best food in the world, and once you taste it, you will understand why.
Ingredients
- 700g beef chuck, cut into 2-inch cubes
- 2 cans (800ml) coconut milk
- 3-4 tbsp massaman curry paste
- 2 medium potatoes, peeled and cubed
- 1 large onion, quartered
- 1/3 cup roasted peanuts
- 3 tbsp fish sauce
- 2 tbsp palm sugar or brown sugar
- 2 tbsp tamarind paste
- 3 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1 tbsp vegetable oil
Instructions
- 1
Scoop the thick cream from both cans of coconut milk into a large pot over medium-high heat. Cook for 3-4 minutes until oil separates.
- 2
Add massaman curry paste and fry for 2-3 minutes until very fragrant.
- 3
Add beef cubes and stir to coat in the paste. Sear for 3-4 minutes.
- 4
Pour in the remaining thin coconut milk. Add cardamom, cinnamon, and bay leaves. Bring to a boil, then reduce heat to low.
- 5
Cover and simmer for 45 minutes. Add potatoes and onion quarters. Continue simmering for another 30 minutes until the beef is fork-tender and potatoes are soft.
- 6
Add fish sauce, palm sugar, tamarind paste, and roasted peanuts. Stir gently and simmer for 5 more minutes.
- 7
Taste and adjust seasoning — it should be rich, slightly sweet, tangy, and savory. Serve over jasmine rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Beef chuckChicken thighs or lamb shoulder
Chicken needs 30 minutes total; lamb needs similar time to beef
Tamarind pasteLime juice plus brown sugar
Not identical but provides a similar sweet-sour balance
Massaman curry pasteRed curry paste plus 1/2 tsp each cinnamon and cardamom
An approximation if massaman paste is unavailable
Tips & Storage
Pro Tips
Use beef chuck or brisket — they have enough fat and connective tissue to become tender with braising.
Massaman curry improves significantly the next day. Make it ahead for best flavor.
If using store-bought paste, Mae Ploy or Maesri brands are excellent.
The balance of sweet (sugar), sour (tamarind), and salty (fish sauce) is key. Adjust to your taste.
Storage
Refrigerate for up to 4 days. The flavors deepen over time. Freeze for up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat. Add a splash of coconut milk if the sauce has thickened too much.
Nutrition Facts
Per serving (1.25 cups) · 5 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates28g
Fat34g
Fiber3g
Sugar10g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What makes massaman different from other Thai curries?
- Massaman incorporates warm, aromatic spices (cinnamon, cardamom, nutmeg) that are unusual in Thai cooking. It is the mildest Thai curry and has a rich, peanutty sweetness.
- Can I use chicken instead of beef?
- Yes — use bone-in thighs and reduce the braising time to 30 minutes total. The result is different but still delicious.
- What is tamarind paste?
- Tamarind paste is made from the fruit of the tamarind tree. It adds a unique sweet-sour flavor. Find it in Asian grocery stores.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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