Beef Massaman curry

  • serves 4
  • Easy

This slow cooked Thai curry is wonderfully rich and mild enough for the whole family to enjoy. Serve with jasmine rice to soak up the juices.



  • stewing beef 600g
  • coconut cream 400ml
  • massaman curry paste 4 tbsp
  • waxy potatoes 450g
  • half an onion sliced
  • lime leaves 4
  • cinnamon stick 1
  • tamarind paste 1 tbsp
  • palm sugar 1 tbsp
  • fish sauce 1 tbsp
  • roasted peanuts 75g, chopped
  • red chilli 1, sliced
  • jasmine rice


  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Heat 2 tbsp coconut cream from a 400ml tin in a casserole dish. Add 4 tbsp massaman curry paste and fry for 1 minute, add 600g of stewing beef chunks and cook until coated and sealed.

    Stir in the rest of the coconut with half a tin of water, 450g waxy potatoes, 1 halved and sliced onion, 4 lime leaves, 1 cinnamon stick, 1 tbsp tamarind paste, 1 tbsp palm sugar, 1 tbsp fish sauce and 75g chopped roasted peanuts.

  • Step 2

    Bring to a simmer, cover and cook for 2 hours until tender. Sprinkle over a sliced red chilli and a handful of chopped roasted peanuts. Serve with jasmine rice.