Beef Massaman Curry

    2 hours 10 minutes

    This is a wonderful curry that isn't too spicy that includes tender beef and chunks of potato in a rich thick sauce that features peanuts.

    12 people made this

    Serves: 6 

    • Masaman Curry Paste
    • 1 teaspoon salt
    • 1 large head of garlic
    • 4 medium onion shallots
    • 3 dried chillies, dry-roasted (optional)
    • 1 lemongrass stalk, bottom third only
    • 1-2cm piece galangal
    • 2 cloves, dry-roasted and finely ground
    • 1 teaspoon cumin seeds, dry-roasted and finely ground
    • 2 teaspoons coriander seeds, dry-roasted and finely ground
    • 6 black peppercorns, dry-roasted and finely ground
    • 1 teaspoon shrimp paste
    • Masaman Curry
    • 500g casserole beef, cut into 3cm cubes
    • 3-4 cups coconut milk, fresh or tinned
    • 2 tablespoons vegetable oil
    • 1 large or 2 small onions, largely dice
    • 1 cup (250ml) coconut cream, fresh or tinned
    • 2 bay leaves
    • 4-5 cardamon pods
    • 1 medium-small cinnamon stick
    • 1 small handful of roasted peanuts
    • 5-6 smallish potatoes, cut into quarters or eighth, depending on size
    • palm sugar
    • tamarind juice
    • 1 pinch salt, to taste

    Preparation:30min  ›  Cook:1hour40min  ›  Ready in:2hours10min 

    1. Masaman Curry Paste: Grill or roast the garlic, shallots, lemon grass and galangal until softened.
    2. In a large stone mortar or in a food processor add all the curry paste ingredients in the order written down.
    3. Blend until a curry paste is formed.
    4. Masaman Curry: Put the beef into a large heavy saucepan. Pour enough coconut milk over it to cover meat by a few centimetres.
    5. Bring to a boil and gently simmer for an hour or longer until tender. If needed add more coconut milk to keep the beef covered at all times.
    6. Heat the oil to medium in a large saucepan. Add the onions and fry until golden brown.
    7. Add the whole spices and fry until fragrant.
    8. Add the coconut cream a little at a time to prevent splattering. Add the massaman curry paste. Keep frying on medium heat letting the oil separate from the cream. Stir the mixture every now and then.
    9. Add the curry paste mixture to the soft beef and coconut milk.
    10. Add the peanuts and potatoes and simmer for another 20 minutes until the potatoes are cooked.
    11. Season with palm sugar, tamarind juice and salt to taste.

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    Reviews in English (2)


    Very yummy didn't change a thing, will make again  -  17 Feb 2017


    Used different ingredients. The foto above actually shows a Massaman I made with chicken and carrots as opposed to beef and potatoes. Also very yummy. Just substitute and use enough coconut milk to cover the chicken pieces.  -  14 Dec 2009  (Review from Allrecipes Southeast Asia)