This recipe for Beef Massaman Thai Curry is sure to get your taste buds going with it’s fragrant, savory and authentic flavors.
This wonderfully rich and tasty beef dish is infused with all the exotic flavors of Thailand. Making your own fragrant curry takes some Asian ingredients and a little time but you’ll taste the difference and be happy you made the effort!
If you’ve never had a Massaman curry, it’s a basically a Thai version of stew. It’s a rich, crazy delicious, mild Thai curry that’s made with coconut milk, beef, potatoes, and pearl onions.
Oh, and it’s one of my very favorite things in the world!
While this recipe makes a Massaman curry paste from scratch if you’re looking to save time you can also use a store-bought curry paste. They give a good outcome.
My recipe takes a bit more effort, but I promise it delivers amazing and authentic tasting results – slowly cooked beef that becomes tender, soft, and melts in your mouth.
Massaman curry can be made with chicken, beef, or lamb (just check out my Thai Lamb Massaman). Whatever meat you use, it’s a flavorful dish that’s great to serve for weekend meals or dinner parties alike.
Or you can also make this ahead of time and reheat it, which makes it perfect for quick, weeknight dinners too. Try it and you won’t be sorry!
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Beef Massaman Thai Curry
This recipe makes an authentic Thai curry for that's slow cooked and ideal for taking the last minute stress out of entertaining guests.
For the Mussaman paste:
- 1 large onion chopped
- 5 cloves garlic chopped
- 2 lemongrass stalks tender part only finely chopped
- 1 inch /2.5cm piece fresh ginger peeled grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 8 black peppercorns
- 1 teaspoon anchovy paste
- 1 teaspoon granulated sugar
- 2 tablespoons vegetable oil
For the main dish:
- 1 lb /500g small potatoes peeled and quartered
- 12 pearl onions peeled & left whole
- 2 lbs beef stewing meat cubed
- leaves small bunch fresh cilantro/coriander stalks finely chopped & separated
- 2 in /5cm piece fresh root ginger finely grated
- 2 - 14 ounces fl /400ml cans coconut milk
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 tablespoon fish sauce
- 3 leaves dried kaffir lime
Preheat oven to 300 f/150 c
For the curry paste:
Fry the onion, garlic, lemongrass, ginger, cumin, coriander, cloves and peppercorns in a dry frying pan for until fragrant (4-5 minutes).
Remove the pan from the heat and set aside to cool.
Blend the spices in a food processor, then add the anchovy paste, sugar and oil and blend until smooth. Set aside.
Heat a large non-stick frying pan and brown the meat until golden brown set aside in a large oven safe dish with the potatoes & onions.
Add the massaman paste, cilantro/coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant.
Stir in the coconut milk and bring to a boil.
Season with the lime & lemon juice, and fish sauce, add the lime leaves, then pour the sauce over the meat, onion and potatoes, cover and bake for 1 1/2 hours.
Serve on rice sprinkled with the chopped cilantro/coriander leaves.
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