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Massaman Beef Curry served over jasmine rice, topped with peanuts and crispy shallots.
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Massaman Beef Curry

Tender beef simmered in a rich coconut curry with potatoes, warm spices, and peanuts. A cozy Thai classic perfect over jasmine rice.”
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Thai
Keyword: coconut curry, Massaman beef curry, Thai curry
Servings: 4 servings
Author: Karina

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
US - Metric

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

My Curry Secrets.
  • 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.