Massaman Beef curry
Massaman Beef curry from Thailand.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 2 hr 6 min
- Rest
- None
- Total
- 2 hr 16 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Massaman Beef curry is listed as beef from Thailand. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
13 ingredients. Tap each one once it's out on the bench.
Ingredients
- Peanuts85 g
- Coconut cream400 ml
- Massaman curry paste59 ml
- Beef600 g
- Potato450 g
- Lime4
- Tamarind15 ml
- Brown sugar15 ml
- Fish sauce15 ml
- Riceto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop.
5 min
Step 2
Reduce oven to 180C/160C fan/gas 4. Heat 2 tbsp coconut cream in a large casserole dish with a lid.
Step 3
Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts.
1 min
Step 4
Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
120 min
Nutrition
Per serving · estimate
- Calories
- 894 kcal
- Protein
- 51.3 g
- Carbs
- 47.8 g
- Fat
- 58.2 g
- Saturated fat
- 31.6 g
- Fibre
- 9.5 g
- Sugar
- 14.1 g
- Sodium
- 443 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Peanuts
- Shellfish
- Fish
- Gluten-free
- Dairy-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
potato (sweet potato or another starchy side) → sweet potato or another starchy side
Cook time changes. Sweet potato browns faster.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
lime → lemon
Works in most savoury cooking. Desserts may notice.
fish-sauce (soy sauce + lime) → soy sauce + lime
Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Massaman Beef curry take?
2 hr 16 min all in — 10 min prep, 2 hr 6 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Peanuts, Shellfish, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free.
8 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Frying pan, Saucepan.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Fish sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.
How much brown sugar?
1 tbsp of Brown sugar.
How much fish sauce?
1 tbsp of Fish sauce.
What can I use instead?
cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body. beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. lime → lemon. Works in most savoury cooking. Desserts may notice. fish-sauce (soy sauce + lime) → soy sauce + lime. Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.