Authentic Thai Beef Massaman Curry Recipe for Home Cooking

Massaman Paste – makes about 6 tbsp:

• 1 chopped red onion
• 3 mild red chillies, roughly chopped
• 2 tsp ground coriander
• 2 tsp cumin
• ½ tsp ground cinnamon
• ½ tsp white pepper
• 3 cloves garlic, peeled
• 2 sticks of lemongrass, finely chopped (or 2 tsp lemongrass paste)
• 1 tsp minced ginger
• 1 tsp shrimp paste (optional)
• 3 tsp fish sauce
• 1 tsp brown sugar
• Small bunch fresh coriander stalks (save leaves for serving)
• ½ tsp salt

Other curry ingredients:

• 2 tbsp neutral oil (avocado oil works well)
• 1.5 tbsp cornflour (cornstarch)
• 1 kg (2.2 lbs) braising beef (beef chuck), cut into chunks
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 400 ml beef stock
• 400 g can coconut milk
• 500 g baby new potatoes (slice larger ones)
• Juice of 1 lime

To Serve:

• Boiled rice
• Chopped fresh coriander (cilantro)
• Chopped red chillies
• Lime wedges

• Place all paste ingredients in a food processor and blend to a smooth paste. Set aside.
• Heat the oil in a large pan. Toss the beef in cornflour, salt and pepper to coat.
• Fry the beef in batches over medium-high heat for about 5 minutes until browned. Leave undisturbed for a few minutes initially to achieve a deep colour, scraping browned bits as needed.
• Reduce the heat, add the Massaman paste and cook for a couple of minutes to release the spices.
• Pour in the beef stock and coconut milk, scrape any bits from the bottom of the pan, cover and simmer gently for 1 hour 45 minutes on the hob or transfer to an oven at 160°C (320°F). Stir occasionally and add a splash of stock or water if it seems too dry.
• Add the potatoes and cook uncovered for a further 25–30 minutes until tender. Stir in lime juice, then serve over rice with coriander, chillies and lime wedges.

Best cut of beef to use

• Chuck steak (braising steak) – a flavourful cut with connective tissue that breaks down with long, slow cooking to become tender. Cut into bite-size chunks.
• Silverside (bottom round) – leaner and less marbled; use good-quality stock and ensure it cooks with plenty of moisture to avoid drying out.

What type of potatoes to use?

I prefer baby new potatoes or waxy varieties like Charlotte, Jersey Royals or Yukon Gold so they hold their shape. Wash and cut into large pieces if needed; no need to peel.

Can I make it gluten-free?

Yes. Use gluten-free stock cubes and check that fish sauce, shrimp paste and coconut milk are gluten-free.

Can I freeze the curry?

Yes. Cool, cover and freeze leftovers. Defrost overnight in the fridge and reheat in a pan or microwave until piping hot.

Can I store the homemade Massaman paste?

Keep the paste in an airtight container in the fridge for up to a week.

Can I use shop-bought paste?

Yes. Reduce the quantity to around 4 tbsp as store pastes tend to be more concentrated. Check for gluten if required.

Can I cook it in a slow cooker?

Yes. Sear the coated beef, add the paste, coconut milk and stock, then transfer to a slow cooker. Cook for about 4 hours on high or 6–7 hours on low. Add potatoes at the start or halfway through for firmer texture. Reduce stock by about 180–200ml if you prefer a thicker sauce, as slow cookers retain more liquid.

Nutritional information is per serving and excludes rice.

Nutrition