Beef chuck slowly braised in a warmly spiced massaman curry paste with potatoes and peanuts until fork-tender.
Massaman curry stands apart from other Thai curries because of its Muslim and Persian-influenced spicing — cinnamon, cardamom, cloves, and star anise show up alongside the usual chili and lemongrass, giving it a warmth closer to a Middle Eastern braise than a typical fiery Thai curry. It's traditionally made with beef or goat, simmered low and slow until the meat falls apart, which is a different technique from the quick-simmered curries more common in Thai home cooking. Toasting the massaman paste in the fat skimmed from coconut milk before adding the beef is the step that makes the difference between a curry that tastes muddy and one where the spices are fully bloomed and fragrant. Potatoes go in partway through so they cook through without disintegrating, and roasted peanuts add both texture and a subtle nuttiness that echoes the curry paste's underlying richness. Tamarind and palm sugar balance the warmth of the spices with sourness and sweetness, and the dish is traditionally left to sit a while before serving — like most braises, it tastes even better the next day once the flavors have had time to settle.
Serves 6
Simmer coconut cream in a heavy pot over medium heat until it separates and the oil rises, 5-7 minutes. Add curry paste and fry, stirring, until deeply fragrant, 3-4 minutes.
Add beef chunks and stir to coat in the paste, cooking 5 minutes until the surface color changes.
Pour in coconut milk, beef stock, cinnamon, and cardamom. Bring to a gentle simmer, cover, and cook 1.5 hours, stirring occasionally.
Add potatoes and onion wedges, and continue simmering uncovered for 30-40 minutes until the beef is fork-tender and the potatoes are cooked through.
Stir in tamarind paste, fish sauce, palm sugar, and roasted peanuts. Simmer another 10 minutes to let the sauce thicken slightly.
Let the curry rest 10 minutes off heat before serving over jasmine rice — the flavor deepens as it sits.
Use beef chuck or brisket specifically — leaner cuts like sirloin turn tough and stringy over a long braise.
Look for Mae Ploy or Maesri massaman paste if making your own paste from scratch feels daunting; both are reliably balanced.
Don't skip simmering the coconut cream until it splits — this step is what lets the curry paste actually fry rather than just boil.
Use lamb shoulder instead of beef for a version closer to the dish's Persian-influenced roots.
Add whole baby onions or shallots in place of the sliced onion for more traditional presentation.
Make it in a slow cooker: brown the paste and beef in a pan first, then transfer everything to cook on low for 6-7 hours.
Refrigerate up to 4 days in an airtight container; the flavor improves overnight. Freezes well for up to 3 months — thaw overnight in the fridge before reheating gently on the stove.
Massaman curry reflects Persian and South Asian trading influence on Thai cuisine, brought via Muslim traders to southern Thailand centuries ago, distinguishing it from the coconut curries with purely Southeast Asian spice profiles.
Yes — after browning the paste and beef, pressure cook on high for 35-40 minutes with a natural release, then add potatoes and simmer uncovered until tender.
You can approximate it by adding cinnamon, cardamom, and star anise to a standard red curry paste, though the flavor will be less complex than a true massaman blend.
Simmer uncovered for the last 15-20 minutes to reduce and thicken it, since covering the pot traps steam and keeps the liquid from concentrating.
Per serving (420g / 14.8 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
