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 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.
My Thai Lamb Mussaman
Massaman curry can be made with chicken, beef, or lamb (just check out my Thai Lamb Massaman). What ever meat you use, it’s an flavorful dish that’s great to serve for weekend meals or dinner parties alike.
Or you can also be make ahead of time and reheat it, which makes it perfect for quick, weeknight dinners too. Try it and you won’t be sorry!
★ Did you make this recipe? Please give it a star rating below!
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.
Cook Time 1 hour 30 minutes
Total Time 1 hour 52 minutes
Ingredients
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
Instructions
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.
Nutrition Facts
Beef Massaman Thai Curry
Amount Per Serving
Calories 205
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 5g
25%
Cholesterol 1mg
0%
Sodium 429mg
18%
Potassium 749mg
21%
Total Carbohydrates 31g
10%
Dietary Fiber 5g
20%
Sugars 6g
Protein 5g
10%
Vitamin A
1%
Vitamin C
34.2%
Calcium
9.2%
Iron
30.4%
* Percent Daily Values are based on a 2000 calorie diet.
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