A massaman curry is a classic, spicy Thai curry recipe that’s packed full of delicious flavour. This traditional Thai curry is made with coconut milk, massaman curry paste and tamarind, and has potatoes cooked with the beef to make this a hearty warming supper. Chopped peanuts give a nice crunch too. This dish will take around 2hrs and 20 mins to prepare and cook and is definitely worth the wait! This recipe serves 4 people and any leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving again. Serve it with sticky fragrant Thai rice for a complete meal. If liked, try this recipe with lamb instead of beef. Make this as part of a Thai feast, with Thai prawn crackers to start and Thai fish cakes too, if you like.
- 2tbsp vegetable oil
- 1 onion, diced
- 500g stewing steak, cut into cubes
- 3tbsp Massaman curry paste
- 400ml can coconut milk
- 3tbsp Thai fish sauce
- 400g potatoes, peeled and roughly chopped
- 2tsp tamarind paste
- Handful Thai basil leaves
- 50g chopped salted peanuts
Heat the oil in a large flameproof casserole and fry the onion for 5 mins until soft and transparent. Add the beef and fry until browned.
Add the massaman curry paste, coconut milk, fish sauce and enough water to just cover the meat. Bring to the boil then cover and reduce the heat to a low simmer.
Cook for 1½ hours or until the meat is very tender. Add the potatoes and bring back to the boil, cook for a further 30 mins. Stir in the tamarind paste and basil leaves and sprinkle with peanuts. Serve with rice.
Massaman curry paste is a fragrant mix of Thai spices such as lemon grass, galangal, shrimp paste, chillies, and spices. You will find it in Thai stores or most supermarkets down the world foods aisle.