This post may contain affiliate links. Please read our disclosure policy.
There’s just something about a pot of Massaman Beef Curry bubbling away on the stove. The smell of coconut milk, spices, and slow-cooked beef fills the whole kitchen, and you already know dinner is going to be special. It’s rich, cozy, a little sweet, and honestly… the kind of meal you don’t mind going back for seconds (or thirds).
The Flavor Story
This Curry is all about balance—sweet, savory, creamy, and gently spiced. Slow-cooked beef turns melt-in-your-mouth tender while the potatoes soak up the golden coconut sauce.
It’s comfort food you can whip up for a weeknight, but elegant enough to wow someone at the table. And if you’re craving more, my Chicken Tikka Masala and Chicken Green Bean and Butternut Squash Curry are two more flavorful dishes worth trying.
What Brings It to Life
You don’t need a long list to get that signature Massaman flavor. These few stars do most of the heavy lifting:
- Beef chuck: Full of marbling so it turns tender and juicy after slow cooking.
- Coconut milk: Gives the curry its creamy, silky texture and subtle sweetness.
- Massaman curry paste: The heart of the dish, packed with warm spices and aromatics.
- Tamarind paste: Adds that little tang that balances the richness perfectly.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Bringing It All Together
Short, simple, and so worth it—here’s the flow from pot to bowl:
- Cook Beef: Let the beef gently simmer with broth, bay leaves, and lemongrass until it’s melt-in-your-mouth tender. Remove it, reduce the broth by half, and toss the aromatics.
- Make Curry: Warm a little oil, cook the curry paste until fragrant, then stir in coconut milk with cinnamon, star anise, and that rich broth.
- Season Sauce: Mix in tamarind, fish sauce, and sugar to balance the flavors.
- Add Potatoes: Drop in the potatoes and let them simmer until almost tender.
- Add Beef: Return the beef and cook just until everything comes together in a thick, golden sauce.
- Finish & Serve: Taste, adjust if needed, and serve hot over jasmine rice with your favorite toppings.
Once you start, you won’t stop curry-ing through these recipes—after falling for this Massaman Beef Curry, make sure to try my Butter Chicken that’s rich and creamy, the fragrant Coconut Shrimp Curry that comes together in no time, and don’t forget a side of Buttery Garlic Naan Bread to scoop up every last drop.
FAQs
Beef chuck is my go-to because it turns tender and juicy after slow cooking. Brisket or short ribs will also work beautifully.
Yes! Chicken thighs work great and will cook much faster, making them an easy weeknight option.
It adds that signature tang, but if you can’t find it, a squeeze of lime with a touch of brown sugar will give you a similar balance.
See It In Action: Step-By-Step
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Massaman Beef Curry
Ingredients
For the Beef
- 1.5 lb beef chuck cut into 1.5-inch (4 cm) cubes
- 2 cups low-sodium beef broth
- 2 bay leaves
- 2 lemongrass stalks
For the Curry Sauce
- ½ cup massaman curry paste
- ¼ cup vegetable oil
- 14 oz coconut milk 1 can
- 1 cinnamon stick
- 1 star anise
- 1 tsp tamarind paste
- 1 tbsp fish sauce
- 1 tbsp white sugar
- 3 medium potatoes peeled & cubed
For Garnish and Serving
- steamed jasmine rice
- 3 tbsp roasted peanuts
- sliced red chili optional
- crispy shallots optional
Instructions
- Combine beef, broth, bay leaves, and lemongrass in a pot. Bring to boil, then simmer 1.5–2 hrs until tender.
- Remove beef and set aside. Reduce broth to about half, (roughly 10 minutes when boiling). Discard bay leaves and lemongrass.
- Heat oil in a large pan, add curry paste, and cook 3 min until fragrant.
- Stir in coconut milk, cinnamon, star anise, and reserved broth. Simmer 3 min.
- Add tamarind paste, fish sauce, and sugar.
- Add potatoes and simmer 8 min. Return beef and cook 2–3 min until sauce thickens.
- Adjust flavor if needed, thin with water, and serve over rice with peanuts, chilli, and crispy shallots.
Notes
- Best cut of beef: I love using chuck because it gets buttery soft after slow cooking, but brisket or even short ribs will give you that same melt-in-your-mouth magic.
- Potatoes that shine: Cut them into even cubes so they cook at the same pace. Nobody wants one bite too soft and the next too crunchy.
- Make it ahead: Massaman curry is like wine—it only gets better with time. Cook it today and enjoy an even deeper, richer flavor tomorrow. It keeps in the fridge up to 3 days or freezes beautifully.
- Turn up the heat: This curry is naturally mild, which makes it so family-friendly. But if you’re a spice lover, go ahead and toss in fresh red chillies.
- No tamarind? No problem: A squeeze of lime juice with a pinch of brown sugar gives you a similar sweet-sour kick.
- Serve it right: Don’t skip the jasmine rice—it’s the dreamy little sponge that soaks up every golden drop of curry sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
