Beef Massaman Curry

Fri, 4 September 2026

Serves 4 

Ingredients 

800g beef chuck or beef shin, cut into 4–5cm pieces 

2 tbsp neutral oil 

1 large onion, sliced 

3 tbsp Massaman curry paste 

400ml coconut milk 

250ml beef stock 

2 large potatoes, cut into chunks 

2 tbsp tamarind paste 

1½ tbsp light soy sauce 

1 tbsp palm sugar or brown sugar 

1 cinnamon stick 

2 star anise 

3 cardamom pods, lightly crushed 

2 bay leaves 

80g roasted peanuts 

To serve 

Jasmine rice 

Crispy shallots 

Fresh coriander 

Crushed roasted peanuts 

Lime wedges 

Method 

Heat the oil in a heavy casserole. Season the beef lightly and brown really well on all sides. Remove and set aside. 

Add the onion and cook for 3–4 minutes until softened. 

Add the Massaman curry paste and fry for 2–3 minutes. This is important — you want to cook the spices and release the oils. 

Add the coconut milk and beef stock. Stir well, then add the cinnamon, star anise, cardamom and bay leaves. 

Return the beef to the pan. Cover and gently simmer for 1½ hours, stirring occasionally. 

Add the potatoes and cook for another 30–40 minutes, until the beef is tender and the potatoes are cooked. 

Stir in the tamarind, soy sauce, sugar and roasted peanuts. Simmer uncovered for 5–10 minutes until the sauce becomes thick and glossy. 

Taste and balance with a little more tamarind, soy or sugar if needed. 

Serve with jasmine rice and finish with crispy shallots, coriander, crushed peanuts and fresh lime