Thai Beef Massaman Curry

Recipe by Chickee
READY IN: 1hr 45mins




  • Trim meat of excess fat and sinew and cut into 2-3cm cubes.
  • Heat the oil in a heavy-based pot and fry the onion until brown.
  • Add the meat, season and continue to brown all over.
  • From top of the coconut milk tin, scoop out the thick cream and add to the pot.
  • Add curry paste, lower the heat and cook gently for about 5 minutes.
  • Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
  • Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
  • Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
  • Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
  • ---TIP---.
  • Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.