- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 4 tbsp
- 400 ml
- 250 ml
- 300 g
- 50 g
- 2 tbsp
- 1 tbsp
- 1 tbsp
- 1 tbsp
Process
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Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the massaman curry paste and cook for 2 minutes, stirring constantly, until fragrant.
Add the beef chuck cubes and cook, stirring occasionally, until browned on all sides, about 5 minutes.
Pour in half of the coconut milk (200 ml) and stir to combine. Bring to a simmer and cook for 5 minutes.
Add the beef broth, the remaining coconut milk (200 ml), cinnamon stick, cardamom pods, and bay leaf. Stir well and bring to a gentle boil.
Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally, until the beef is nearly tender.
Add the potatoes, onion wedges, peanuts, fish sauce, palm sugar, and tamarind paste. Stir to combine.
Continue to simmer uncovered for another 30 minutes, or until the potatoes are cooked through and the sauce has thickened to your liking. Remove the cinnamon stick, cardamom pods, and bay leaf before serving.
Kitchen notes
Kitchen notes
- The most common mistake is frying the curry paste in oil that is too hot: keep it at medium heat and stir constantly for the full 2 minutes, because burnt paste turns the whole pot bitter and cannot be fixed.
- The beef is done when a cube crushes easily against the side of the pot with a spoon but still holds its shape; if it resists, simmer 10 to 15 minutes more before adding the potatoes.
- Use a heavy-bottomed pot and add the potatoes only at step 6, since 30 minutes uncovered is enough for 2 to 3 cm chunks; adding them earlier makes them dissolve and the sauce gluey.
- Watch the liquid during the last 30 minutes: the sauce should coat the back of a spoon, so if it reduces too far add a splash of hot broth, and if it is thin, simmer 5 to 10 minutes longer.
Substitutions
- beef-chuck 600 g→lamb shoulder 600 g, cut into 4 cm cubes, simmered the same way
- palm-sugar 1 tbsp→light brown sugar 1 tbsp
- tamarind-paste 1 tbsp→lime juice 1 tbsp plus 1 tsp brown sugar
- fish-sauce 2 tbsp→light soy sauce 2 tbsp
Storage & reheating
Cool the curry within 1 hour, then store it in an airtight container in the fridge for up to 3 days; keep the potatoes and sauce together, as they absorb liquid over time. For freezing, portion into freezer-safe containers leaving 2 cm headspace and freeze for up to 2 months, but note the potatoes turn slightly grainy, so add fresh boiled potatoes when reheating if you can. Reheat gently on the stovetop over low heat, stirring, until it reaches 75 C, about 8 to 10 minutes, or in a covered microwave-safe bowl at 600 W for 3 minutes, stir, then 2 minutes more.
Gallery
FAQ
The questions we get asked most
Why did my Massaman beef curry turn out tough?
The beef was either not simmered long enough or the heat was too high, which makes the meat seize instead of soften. Cover the pot and keep it at a bare simmer for the full 1 hour at step 5, then check that a cube crushes easily before adding the potatoes. If it is still tough after step 7, add 100 ml hot broth and simmer 20 minutes more.
Can I use a different cut of beef?
Yes, but choose a slow-cooking cut: lamb shoulder, beef shin, or beef brisket all work in the same 600 g amount and the same timings. Avoid lean steak cuts like sirloin or tenderloin, because they become dry and stringy after 90 minutes of simmering.
Can I make this curry ahead of time?
Yes, it tastes better the next day. Cook it fully, cool within 1 hour, and refrigerate for up to 3 days; the spices mellow and the sauce thickens. Reheat gently on the stovetop to 75 C, adding a splash of broth or coconut milk if it looks thick.
How do I know when the potatoes and beef are done?
The beef is ready when a cube presses apart easily with light spoon pressure, and the potatoes are ready when a knife slides in with no resistance, usually after 30 minutes at step 7. If the potatoes are done but the sauce is thin, lift them out with a slotted spoon, boil the sauce 5 minutes, then return them.
Can I use canned or frozen ingredients?
Canned coconut milk is what the recipe expects, so shake the can well before opening. Frozen potato chunks work but add them straight to the pot and check at 20 minutes, since they cook faster, and roasted unsalted peanuts can replace raw ones without changing the timing.
Why is my curry too salty, sweet, or sour?
The three seasonings at step 6 are the balance point: fish sauce brings salt, palm sugar brings sweet, and tamarind brings sour. If it tastes flat, add 1 tsp fish sauce; if too salty, add 1 tsp palm sugar and 1 tsp tamarind; if too sour, add 1 tsp palm sugar. Adjust in small amounts and taste after each addition.
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