Try our beef massaman curry recipe then check out our slow-cooker beef curry, prawn massaman curry, quick beef curry and our Thai green curry.


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


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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