Why You’ll Love This Recipe

This Beef Massaman Curry is the ultimate comfort food with a depth of flavor that develops through slow simmering. The homemade Massaman paste is the key to this dish, blending aromatic spices and fresh ingredients like lemongrass, ginger, and garlic. Paired with the braised beef and baby potatoes, this curry creates a comforting, hearty meal perfect for sharing with family and friends. Whether you’re looking to impress guests or indulge in a cozy dinner at home, this dish hits all the right notes with its perfect balance of spice, sweetness, and creaminess.

Ingredients

Massaman Paste:

1 red onion, chopped
3 mild red chilies (e.g., Fresno), roughly chopped (adjust to taste)
2 tsp ground coriander
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp white pepper
3 garlic cloves, peeled
2 sticks lemongrass, inner part finely chopped (or 2 tsp lemongrass paste)
1 tsp minced fresh ginger
1 tsp shrimp paste (optional)
3 tsp fish sauce (ensure gluten-free if needed)
1 tsp brown sugar
Small bunch of fresh coriander (cilantro) stalks (save the leaves for garnish)
½ tsp salt

For the Curry:

2 tbsp vegetable oil
1½ tbsp cornflour (cornstarch)
1 kg (2.2 lbs) braising beef (beef chuck), cut into chunks
¼ tsp salt
¼ tsp freshly ground black pepper
400 ml (1⅔ cups) beef stock (use gluten-free stock cubes if necessary)
400 g (14 oz) canned coconut milk (check label for gluten-free)
500 g (1.1 lbs) baby new potatoes, halved if large
Juice of 1 lime

To Serve:

Steamed rice
Chopped fresh coriander (cilantro)
Chopped red chilies
Lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Massaman Paste:

Place all the paste ingredients in a food processor or mini chopper. Blend until smooth. Set aside.

2. Prepare the Beef:

In a large bowl, toss the beef chunks with cornflour, salt, and pepper until they are coated evenly.

3. Sear the Beef:

Heat the vegetable oil in a large heavy-based pan over medium-high heat. Sear the beef chunks for about 5 minutes until browned, allowing them to sit undisturbed at first to develop a nice crust. If needed, do this in batches to avoid overcrowding the pan. Scrape the bottom of the pan if the meat sticks.

4. Add the Paste:

Reduce the heat to medium and stir in the Massaman paste. Cook for 2–3 minutes, allowing the flavors to release and the paste to cook through.

5. Simmer the Curry:

Pour in the beef stock and coconut milk, stirring well to combine. Scrape up any browned bits from the bottom of the pan. Cover and simmer on low for 1 hour 45 minutes. Alternatively, place the covered pan in a preheated oven at 160°C (320°F fan).

6. Add the Potatoes:

After the beef has simmered for 1 hour 45 minutes, stir in the baby potatoes. Continue to cook for another 25–30 minutes, until the potatoes are fork-tender.

7. Finish and Serve:

Stir in the lime juice for a fresh, tangy finish. Serve the curry over steamed rice, and garnish with fresh coriander, chopped red chilies, and lime wedges.

Servings and Timing

Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 45 minutes
Yield: 6 servings

Variations

Vegetarian Version: Replace the beef with a hearty vegetable like cauliflower or sweet potato, and use vegetable stock instead of beef stock.
Add Spice: For a spicier curry, add extra red chilies to the Massaman paste or sprinkle some chili flakes into the curry while simmering.
Sweet Potatoes: Swap out the baby new potatoes for sweet potatoes for a slightly sweeter flavor that pairs perfectly with the rich curry sauce.
Nuts: Add toasted cashews or peanuts on top for extra texture and flavor.

Storage/Reheating

Storage: Store leftover curry in an airtight container in the fridge for up to 3 days. The flavors often improve after a day or two.
Freezing: You can freeze the curry for up to 3 months. When ready to serve, thaw it in the fridge overnight and reheat gently on the stove.
Reheating: Reheat the curry on the stove over low heat, stirring occasionally. If it’s too thick, you can add a bit more beef stock or coconut milk to reach your desired consistency.

FAQs

Can I make the Massaman paste ahead of time?

Yes! You can make the paste a day ahead and store it in the fridge. This allows the flavors to meld even more, making it even more aromatic when you add it to the curry.

Can I use a different cut of beef?

Yes, you can use other cuts of beef, such as brisket or chuck steak, but the braising beef is ideal for its tenderness after long cooking. Just be sure the beef is well-marbled for the best results.

Can I substitute the coconut milk for something else?

Yes, if you prefer, you can use heavy cream or another dairy substitute, but coconut milk adds a distinct richness and flavor that works perfectly with the curry.

Can I add more vegetables?

Absolutely! You can add extra vegetables like carrots, bell peppers, or peas towards the end of the cooking time to make the dish more hearty.

Can I skip the shrimp paste?

Yes, shrimp paste is optional in the recipe. If you want to avoid it, you can still make a delicious Massaman curry with just the spices and fish sauce.

Can I use store-bought Massaman paste?

If you’re short on time, you can use store-bought Massaman paste. However, homemade paste will bring a richer, more aromatic flavor to the dish.

How do I make this curry spicier?

To add more spice, you can increase the number of red chilies in the paste or add chili powder or fresh sliced chilies to the curry during cooking.

Conclusion

Ultimate Beef Massaman Curry is a warming, flavorful dish that combines rich beef, fragrant spices, and tender potatoes in a creamy coconut milk sauce. The balance of sweet, savory, and spicy flavors makes it an unforgettable meal, perfect for a cozy dinner or special occasion. With its hearty ingredients and slow-cooked depth, this Massaman curry is sure to be a favorite in your recipe collection.