Massaman Curry

Nutrition · per serving

Steps

1. 1

   Prep all ingredients before starting: cut the beef into even 3 cm cubes for consistent cooking, peel and chunk the potatoes, cut the onion into wedges, lightly crush the cardamom pods, and measure the sauce ingredients. This mise en place matters because the paste cooks quickly once it hits the pan.

   350 g beef chuck, cut into 3 cm cubes250 g potatoes, peeled and cut into 2.5 cm chunks120 g yellow onion, cut into wedges3 green cardamom pods, lightly crushed50 g Massaman curry paste400 ml coconut milk200 ml water20 ml fish sauce15 g tamarind paste20 g palm sugar
2. 2

   Heat a heavy saucepan or Dutch oven over medium heat. Add the neutral oil, then the Massaman curry paste and cook for 1-2 minutes, stirring constantly, until fragrant and slightly darker. Add about 120 ml of the coconut milk and fry the paste until the oil begins to separate slightly; this deepens the curry's flavor without burning the spices.

   10 ml neutral oil50 g Massaman curry paste400 ml coconut milk
3. 3

   Add the beef and stir well to coat every piece in the paste. Cook for 3-4 minutes until the exterior loses its raw color. Add the remaining coconut milk, water, fish sauce, tamarind paste, palm sugar, cinnamon stick, cardamom pods, and bay leaf. Bring just to a gentle simmer, not a hard boil, to keep the coconut milk smooth.

   350 g beef chuck, cut into 3 cm cubes400 ml coconut milk200 ml water20 ml fish sauce15 g tamarind paste20 g palm sugar1 small cinnamon stick3 green cardamom pods, lightly crushed1 bay leaf
4. 4

   Cover partially and simmer over low heat for 25 minutes, stirring once or twice. The beef should be starting to tenderize but not fully soft yet. Keeping the heat low prevents the sauce from catching and allows the spices to mellow into the coconut milk.

5. 5

   Add the potatoes and onion wedges. Continue to simmer, partially covered, for 18-20 minutes until the potatoes are tender when pierced and the beef is tender enough to yield easily when pressed with a spoon. If the curry thickens too much before the beef is ready, add a splash of water.

   250 g potatoes, peeled and cut into 2.5 cm chunks120 g yellow onion, cut into wedges
6. 6

   Stir in the roasted peanuts and lime juice, then taste and adjust the balance: Massaman should be gently sweet, lightly sour, savory, and warmly spiced. Simmer for 1 minute more to blend the flavors.

   35 g roasted peanuts10 ml lime juice
7. 7

   Turn off the heat and rest the curry for 5 minutes so the fat and spices settle into a rounder sauce. Remove the cinnamon stick, cardamom pods, and bay leaf if desired. Spoon into bowls, scatter with fresh coriander leaves, and serve hot.

   1 small cinnamon stick3 green cardamom pods, lightly crushed1 bay leaf5 g fresh coriander leaves

Origin & History

Massaman curry is a classic Thai curry with notable Persian and Indian influences, reflected in its use of warm dry spices such as cinnamon and cardamom alongside Thai ingredients like coconut milk, fish sauce, and tamarind. Long associated with central Thailand, it is especially loved for its mild, rich, layered flavor and its combination of meat, potatoes, and peanuts.