Beef Massaman

July 20, 2016 6 Comments

Thai Beef Massaman Curry Serving Presentation

A Massaman curry will always be one of my favourite dishes. Rich and creamy and ideal for a feast. My problem is that when I feel like a Massaman curry I often find myself unable to decide between Lamb Shank Massaman, Chicken Massaman or this Beef Massaman. Sometimes my decision might be influenced by the time available to me because a Beef Massaman should never be made with a lean quick cooking cut of steak. Instead, it benefits greatly by being cooked with a far tougher cut of beef that will require long slow cooking in the sauce to the point where it is just about to fall apart. For this reason, I use a cut such as beef shin or at least braising steak to make this dish. I’m often asked about using a slow cooker for Thai curries, any recipe using coconut milk in a slow cooker has to be adapted so please read this article here first. Slow cooker curry.
Make sure you’re using the “right” type of coconut milk as it will make or break this or any other coconut based curry. Quick guide here, Coconut Milk Summary or if you would like to see the difference between different brands of coconut milk the full article is here, Cooking Thai Curry with Coconut Milk.
I’m using around 500 g of beef and about 200 g of small potatoes, a can of coconut milk and one pouch of Massaman paste. If you want to garnish it as in the photo above then you will also need an onion and some peanuts. The pastes are complete but it is always a good idea to have a little lime juice to hand to adjust sweetness, if needed, to your personal taste at the end of cooking. You also adjust saltiness by adding a little more fish sauce or salt if required.

Ingredients for Thai Beef Massaman
Halve the potatoes and sauté in a little oil until quite brown. Don't peel the potatoes but cook them in their skins to stop them breaking down later in the sauce.
Sauté some thinly sliced onion (if using) until crisp and brown and leave to dry on kitchen paper.
Remove the potatoes from the pan and add the beef. Sauté until nicely browned.
Remove beef from pan and reserve.
Add the Massaman curry paste to the pan and heat for a couple of minutes. Add the can of coconut milk.
Bring coconut milk to the boil and then reduce heat.
Add meat to pan and stir through.
Add potatoes to pan and then cover. Cook on a very low heat until meat is tender stirring from time to time topping up liquid level with water if needed. You can also cook in the oven at 170C. Cooking time can take 2-3 hours depending on the cut of meat. When meat is tender enough turn off the heat and allow to sit for five minutes. Some oil will probably have separated from the coconut, if so you can use a spoon to skim off the excess, however you should leave some oil behind for an authentic Massaman.
Serve and enjoy!

Enjoy!

If you like this recipe please click the star rating or add a comment below!  Kop Khun Kha, Nitsa.x
star



6 Responses

Nitsa Takhiansok
Nitsa Takhiansok

February 24, 2023

You certainly can prepare this the day before, refrigerate, and reheat the next day. Actually, as is the case with most curry’s they taste even better the day after. Hope that helps😊

Nitsa

Nicola Phillips
Nicola Phillips

February 24, 2023

Please can I ask if this curry is ok to be made the day before and reheated?

Matthew
Matthew

October 15, 2022

Delicious sauce.
It does however need a fair amount of lime juice and fish sauce to finish it off.

Chris
Chris

April 25, 2020

What a fantastic paste! We often cook beef Massaman, using a tried and tested recipe but with a supermarket paste.
After ordering a few other pastes from this website (I can vouch for red, yellow and southern green as amazing!) we added this Massaman paste to our recipe and it’s transformed the curry to another level. I am now a repeat mythaicurry offender and am recommending to all my pals

Andy
Andy

September 04, 2019

Cooked this recently, it was very tasty, my wife really enjoyed it as it was very mild. I shall have to order more of them.

simone w
simone w

November 26, 2018

I cooked this curry for a group of friends (along with the hot thai green and the red thai) and they all went down a storm! This one is milder than the other 2 and a wonderful creamy flavour and so easy to do thanks to the recipe! I trebled the ingredients and it worked so well. I had so many comments on all 3 curries that after a few glasses of wine I admitted I used this site for the pastes and now all my friends are going to order! I don’t usually leave reviews but had to say how lovely and varied all 3 pastes are and excellent communication via email too to advise. Thanks!

Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Prik Naam Pla, Thai dipping sauce.
Prik Naam Pla, Thai dipping sauce.

July 01, 2023 1 Comment

This is the essential Thai dipping sauce you see all over Thailand. An absolute must for the Pad Kaprow recipe but also used to spice up almost any dish, particularly grilled meats or similar. And for many Thais they can't think of eating a fried egg without some Prik Naam Pla to top it. More than anything, it sums up the Thai food tastes of sour sweet and salty. Spicy? Of course that also depends on what chillies you use for this, and if you're prepared to do the extra work of separating out...

Continue Reading

Pad Kaprow or Thai Basil Beef Stir-fry
Pad Kaprow or Thai Basil Beef Stir-fry

June 15, 2023 1 Comment

Probably one of Thailand's most famous dishes served on both humble street food stalls and the poshest of restaurants. This is a simple dish with simple ingredients and with little practice, a good restaurant standard meal can be made in minutes. In Thailand this is almost always served with a crispy fried egg with a runny yolk, and the technique for cooking the egg is a crucial part of making this dish. If a crispy fried egg is not your thing of course you can eat it without, says she sadly..

Continue Reading

Thai Curry Pie
Thai Curry Pie

April 15, 2023

My first confession is that that I never thought I would be sitting here writing a recipe for a Thai Curry pie, but times change and we change with them or stagnate. My interest was sparked on my first trip back to Bangkok after the pandemic, chicken curry puffs have long been a popular Thai snack but savoury pies, usually steak and kidney, were very much something that was restricted to the Bangkok expat pub scene. All that had changed, bake shops were springing up outside the traditional to...

Continue Reading

3041
Verified Reviews