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Dinner Meals Cooking Time : 2 hours 5 minutes Recipe Servings : Serves: 4–6 Recipe Dificult : easy 0.00

Thailand Massaman Curry | Rich & Aromatic Thai Coconut Beef Curry

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Thai Massaman Curry is a rich, creamy, and aromatic curry known for its mild heat and complex combination of sweet, savory, tangy, and warmly spiced flavors. Traditionally made with tender beef, potatoes, onions, coconut milk, and Massaman curry paste, this comforting Thai dish has distinctive influences from South Asian and Middle Eastern spices.

The beef is slowly simmered in a fragrant coconut-based sauce until exceptionally tender. Potatoes absorb the rich curry while roasted peanuts add a delicious nutty texture. Cinnamon, cardamom, cloves, and tamarind create the signature depth that makes Massaman Curry different from many other Thai curries.

Serve this hearty curry with steamed jasmine rice to soak up the creamy sauce. It is especially satisfying as a weekend family meal or for anyone looking for a comforting Thai-inspired dinner.

Cooking Method

Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
Add the Massaman curry paste and cook for 1–2 minutes, stirring until fragrant.
Add about ½ cup of coconut milk and stir until the curry paste is well combined.
Add the beef and cook for 3–4 minutes, stirring to coat it in the curry mixture.
Add the remaining coconut milk and beef broth.
Add the cinnamon stick, cardamom pods, cloves, bay leaf, cumin, coriander, and black pepper.
Bring the curry to a gentle simmer.
Cover and cook over low heat for 1–1½ hours, or until the beef is tender.
Add the onion and potatoes.
Continue cooking for 20–25 minutes, until the potatoes are tender.
Stir in the fish sauce, tamarind paste, soy sauce, and palm sugar.
Add the roasted peanuts.
Simmer uncovered for another 5–10 minutes until the sauce becomes rich and slightly thickened.
Taste and adjust the balance of sweet, salty, and sour flavors.
Remove the cinnamon stick, cardamom pods, cloves, and bay leaf before serving.
Garnish with fresh cilantro and additional roasted peanuts.
Serve hot with steamed jasmine rice and lime wedges.

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Massaman Curry : 1½ lbs (680g) beef chuck, cut into bite-sized pieces ,, 2 tbsp Massaman curry paste ,, 1 can (13.5 oz / 400ml) coconut milk

Massaman Curry : 1 cup beef broth ,, 2 tbsp vegetable oil ,, 1 large onion, cut into wedges

Massaman Curry : 2 medium potatoes, peeled and cubed ,, ½ cup roasted peanuts ,, 1 cinnamon stick

Massaman Curry : 3 cardamom pods, lightly crushed ,, 3 whole cloves ,, 1 bay leaf

Curry Seasoning : 1½ tbsp fish sauce ,, 1 tbsp tamarind paste ,, 1–2 tbsp palm sugar or brown sugar ,, 1 tbsp soy sauce ,, ½ tsp ground cumin ,, ½ tsp ground coriander ,, ¼ tsp ground black pepper

For Serving : Steamed jasmine rice ,, Fresh cilantro ,, Roasted peanuts

For Serving : Lime wedges ,, Sliced red chili, optional

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