Rich, mildly spiced Thai curry with beef, potatoes, peanuts, and warming spices — comfort in a bowl.
Massaman Curry stands apart from other Thai curries — it's rich, mildly spicy, and aromatic with cinnamon, cardamom, cloves, and star anise, reflecting its Persian-Muslim origins. Tender beef and potatoes simmer in coconut milk, finished with peanuts and tamarind. Voted the world's most delicious dish by CNN multiple times.
Serves 6
Heat oil. Brown beef chunks on all sides. Set aside.
Add curry paste to pot, cook 2 minutes until fragrant.
Add 1 can of coconut milk and stir. Cook until oil starts to separate, 5 minutes.
Return beef to pot. Add second can of coconut milk, bay leaves, cinnamon, cardamom, and star anise. Simmer covered 60 minutes.
Add potatoes, onions, and peanuts. Cook 25 more minutes until potatoes are tender.
Stir in fish sauce, palm sugar, and tamarind. Taste and adjust — should be balanced sweet, salty, sour.
Serve with jasmine rice. Garnish with extra peanuts.
The longer this simmers, the better — beef should be fork-tender.
Don't skip the tamarind — it provides essential tang.
Use lamb or chicken thighs instead of beef.
Add sweet potato for extra sweetness.
Refrigerate up to 4 days. Tastes even better the next day.
Massaman Curry traces its origins to Persian and Muslim traders who brought their spices to southern Thailand centuries ago.
Most Asian groceries sell Mae Ploy or Maesri brands. Both are excellent.
Per serving (450g / 15.9 oz) · 6 servings total
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