🍛 Beef Massaman Curry
Massaman curry is a rich, mildly spicy Thai curry of beef braised slowly with coconut milk, potatoes and onion in a paste fragrant with warm spices. The beef turns fork-tender, the sauce is sweet, savoury and nutty, and roasted peanuts add crunch. It is served with steamed jasmine rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 700 g beef chuck, in large cubes
- 4 tbsp massaman curry paste
- 400 ml coconut milk
- 400 g potatoes, cubed
- 1 onion, in wedges
- 40 g roasted peanuts
- 1 tbsp sugar
- 400 ml water
Method
- Simmer the beef in the water with a little salt, covered, for 1 hour.
- In another pot, cook a few spoons of coconut milk until it separates and fry the paste for 2 minutes.
- Add the beef with its liquid and the remaining coconut milk and sugar.
- Add potatoes and onion and simmer gently for 30–40 minutes until the beef is very tender.
- Stir in peanuts and adjust seasoning before serving.
How to make it lighter
- Choose a lean cut and skim fat from the surface after braising.
- Use light coconut milk or dilute it with water.
- Pair a modest ladle of curry with plenty of steamed greens and about 150 g cooked rice.
History
Massaman curry is generally linked to Persian and Muslim influence at the Siamese court, and its name is often said to derive from an old word for 'Muslim'. Beef is a common choice of meat, and the dish is praised in a poem attributed to King Rama II.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →