Recipe: Creamy Beef Massaman Curry

Creamy Beef Massaman Curry Recipe Food Dinner Lunch Thai Dish Rice Meat Potatoes

The other day, I really wanted to try cooking a beef massaman curry. The only problem was that I had under two hours to serve dinner but most of the recipes I found online involved a very long process where the curry is slow cooked for hours.

Being the determined (or stubborn) person that I am, I decided I would find a way of cooking my beef massaman without having the lengthy slow-cooking time. Luckily for me, my risk paid off and I ended up with a deliciously creamy massaman curry with tender beef!

The whole process including prep time took me around 1 hour 20 mins. Here’s how I did it:


Serves 5


4 tbsp massaman curry paste

3 onions, diced

500g diced beef cubes

400ml coconut milk

1 bag baby potatoes

1 cup peanuts

1 tbsp fish sauce

5 tbsp palm sugar/brown sugar

2 tbsp tamarind sauce

2 cups rice

1 red/green chilli to serve



1. To start, cut the baby potatoes in half and put on to boil. Leave to cook fully – they will be added to the curry near the end.

2. Place beef chunks into a large pan on very low heat to half cook with the lid on. The lid will help keep the heat and moisture in, cooking the centre of the meat as well as the outside.

3. Whilst the beef cooks, fry the massaman curry paste in a large pot until it begins to release its fragrance before adding diced onions and a tablespoon of oil. Fry until the onions start to brown and soften.

4. Next, add the half-cooked beef and brown for a couple of minutes.

5. Pour in coconut milk and leave to gently simmer with the lid on.

6. In the meantime, place peanuts on a baking tray and roast for 10-15 mins until they become golden brown.

7. Leave peanuts to cool and put the rice on. I used jasmin rice and cooked for 20 mins.

8. When the peanuts are cool enough to handle, roughly chop them with a knife.

9. Check on the boiling potatoes. Once they’ve softened add them to the simmering curry along with the chopped peanuts, fish sauce, palm sugar and tamarind.

10. Leave the curry to simmer until the rice is fully cooked, then serve with fresh chilli on top!


If you liked this post, check out: Vegetarian Recipe: Sri Lankan Vegetable Curry

xo Sunna


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