Massaman Beef Curry

Name: Massaman Beef Curry
Total time: 1 h 47 min
Yield: 4 servings
Ingredients: 800 g Braising steak; 200 g Yellow onion; 1 piece Lemongrass stalk; 30 ml Vegetable oil; 80 g Massaman curry paste; 4 piece Cardamom pods; 2 piece Cinnamon stick; 3 piece Bay leaf; 400 ml Coconut milk; 250 ml Water; 400 g potato cubes; 400 ml Coconut milk; 45 ml Fish sauce; 30 g Palm sugar; 30 g tamarind paste; 80 g Roasted peanuts

1 hr 47 min · 10 min active · makes ~2.75 kg · Medium

Massaman beef curry with tamarind and cardamom, braised until tender in coconut milk with warm spices and cinnamon.

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Massaman Beef Curry

Massaman beef curry with tamarind and cardamom, braised until tender in coconut milk with warm spices and cinnamon.

See more →

TOTAL TIME

1 hr 47 min

ACTIVE TIME

10 min

QUANTITY

~2.75 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/15

Tools0/9

Ingredients

0/15 gathered · 4 servings

800g

200g

1piece

30ml

80g

4piece

2piece

3piece

800ml

250ml

400g

45ml

30g

80g

#	Quantity	Notes	State
1	800g	—	—
2	200g	—	—
3	1piece	—	—
4	30ml	—	—
5	80g	—	—
6	4piece	—	—
7	2piece	—	—
8	3piece	—	—
9	800ml	—	—
10	250ml	—	—
11	400g	—	—
12	45ml	—	—
13	30g	—	—
14	30g	—	—
15	80g	—	—

Tools

10 items

Serveware

1 item

Procedure

29 steps

1 of 29

Lay the braising steak on the chopping board.

Braising steak · 800 g

⏱ 10s

ResultBraising steak

2 of 29

Cut the steak into roughly 4 cm cubes.

Braising steak · step 1

⏱ 1 min 30s

ResultBeef cubesused in step 16

3 of 29

Place the onions on the chopping board.

Yellow onion · 200 g

⏱ 10s

ResultYellow onion

4 of 29

Peel the onions and discard the skins.

Yellow onion · step 3

⏱ 30s

ResultPeeled onion

5 of 29

Quarter each onion through the root so the layers hold together.

Peeled onion · step 4

⏱ 30s

ResultQuartered onionused in step 21

6 of 29

Lay the lemongrass stalk on the chopping board.

Lemongrass stalk · 1 piece

⏱ 10s

ResultLemongrass stalk

7 of 29

Bash the lemongrass stalk firmly along its length with the back of the knife to bruise and split it open.

Lemongrass stalk · step 6

⏱ 20s

ResultBruised lemongrassused in step 15

8 of 29

Pour the vegetable oil into a large heavy-based saucepan.

Vegetable oil · 30 ml

⏱ 5s

ResultVegetable oil

9 of 29

Set the pan over a medium-high heat and warm the oil until it shimmers.

⏱ 1 min

ResultHot oil

10 of 29

Spoon the massaman curry paste into the hot oil.

Massaman curry paste · 80 g

⏱ 10s

ResultHot oil and massaman curry paste

11 of 29

Stir and fry the paste over medium heat, pressing it against the base of the pan, until it is very fragrant and the oil begins to separate around the edges.

⏱ 2 min

ResultFragrant fried paste

12 of 29

Add the cardamom pods to the paste in the pan.

Cardamom pods · 4 piece

⏱ 5s

ResultFragrant fried paste and cardamom pods

13 of 29

Add the cinnamon sticks to the pan.

Cinnamon stick · 2 piece

⏱ 5s

ResultFragrant fried paste and cardamom pods and cinnamon stick

14 of 29

Add the bay leaves to the pan.

Bay leaf · 3 piece

⏱ 5s

ResultFragrant fried paste and cardamom pod mixture

15 of 29

Add the bruised lemongrass to the pan and stir briefly to coat it in the paste.

Bruised lemongrass · step 7

⏱ 10s

ResultBruised lemongrass and fragrant fried paste mixture

16 of 29

Tip the beef cubes into the pan and turn them in the paste with tongs until every surface is coated.

Beef cubes · step 2

⏱ 30s

ResultPaste-coated seared beef

17 of 29

Pour in half the coconut milk and stir to deglaze any paste from the base of the pan.

Coconut milk · 400 ml

⏱ 10s

ResultPaste-coated seared beef and coconut milk

18 of 29

Add the water to the pan.

Water · 250 ml

⏱ 5s

ResultPaste-coated seared beef and coconut milk and water

19 of 29

Raise the heat and bring the liquid to a full boil, stirring once or twice.

⏱ 2 min

ResultCurry at a boil

20 of 29

Reduce the heat to a gentle simmer, partially cover the pan, and cook for 1 hour until the beef is beginning to soften.

⏱ 1 hr

ResultSlow-simmered beef curry

21 of 29

Add the quartered onion to the curry and stir to submerge.

Quartered onion · step 5

⏱ 15s

ResultQuartered onion and slow-simmered beef curry

22 of 29

Add the potato cubes to the pan and stir them into the sauce.

Potato cubes · 400 g

⏱ 10s

ResultQuartered onion and slow-simmered beef curry and potato cubes

23 of 29

Pour in the remaining coconut milk and stir to combine.

Coconut milk · 400 ml

⏱ 10s

ResultSlow-simmered beef curry and potato cube mixture

24 of 29

Continue to simmer uncovered for 30 minutes, stirring occasionally, until the potatoes are completely tender and the sauce has thickened.

⏱ 30 min

ResultCooked massaman curry

25 of 29

Stir the fish sauce into the curry.

Fish sauce · 45 ml

⏱ 5s

ResultCooked massaman curry and fish sauce

26 of 29

Add the palm sugar to the pan, breaking it up with a spoon if needed.

Palm sugar · 30 g

⏱ 5s

ResultCooked massaman curry and fish sauce and palm sugar

27 of 29

Spoon the tamarind paste into the curry and stir well.

Tamarind paste · 30 g

⏱ 5s

ResultFish sauce mixture

28 of 29

Stir over a low heat for about a minute until the sugar has dissolved and all the seasoning is evenly distributed.

⏱ 1 min

ResultSeasoned massaman curry

29 of 29

Scatter the roasted peanuts into the pan and fold them through the curry so they are evenly distributed.

Roasted peanuts · 80 g

⏱ 10s

ResultFinished massaman curry

Total Time1 hr 47 min

#	Product	Action
1	800 g	Lay the braising steak on the chopping board.⏱ 10sResultBraising steak
2	Braising steakstep 1	Cut the steak into roughly 4 cm cubes.⏱ 1 min 30sResultBeef cubesused in step 16
3	200 g	Place the onions on the chopping board.⏱ 10sResultYellow onion
4	Yellow onionstep 3	Peel the onions and discard the skins.⏱ 30sResultPeeled onion
5	Peeled onionstep 4	Quarter each onion through the root so the layers hold together.⏱ 30sResultQuartered onionused in step 21
6	1 piece	Lay the lemongrass stalk on the chopping board.⏱ 10sResultLemongrass stalk
7	Lemongrass stalkstep 6	Bash the lemongrass stalk firmly along its length with the back of the knife to bruise and split it open.⏱ 20sResultBruised lemongrassused in step 15
8	30 ml	Pour the vegetable oil into a large heavy-based saucepan.⏱ 5sResultVegetable oil
9	—	Set the pan over a medium-high heat and warm the oil until it shimmers.⏱ 1 minResultHot oil
10	80 g	Spoon the massaman curry paste into the hot oil.⏱ 10sResultHot oil and massaman curry paste
11	—	Stir and fry the paste over medium heat, pressing it against the base of the pan, until it is very fragrant and the oil begins to separate around the edges.⏱ 2 minResultFragrant fried paste
12	4 piece	Add the cardamom pods to the paste in the pan.⏱ 5sResultFragrant fried paste and cardamom pods
13	2 piece	Add the cinnamon sticks to the pan.⏱ 5sResultFragrant fried paste and cardamom pods and cinnamon stick
14	3 piece	Add the bay leaves to the pan.⏱ 5sResultFragrant fried paste and cardamom pod mixture
15	Bruised lemongrassstep 7	Add the bruised lemongrass to the pan and stir briefly to coat it in the paste.⏱ 10sResultBruised lemongrass and fragrant fried paste mixture
16	Beef cubesstep 2	Tip the beef cubes into the pan and turn them in the paste with tongs until every surface is coated.⏱ 30sResultPaste-coated seared beef
17	400 ml	Pour in half the coconut milk and stir to deglaze any paste from the base of the pan.⏱ 10sResultPaste-coated seared beef and coconut milk
18	250 ml	Add the water to the pan.⏱ 5sResultPaste-coated seared beef and coconut milk and water
19	—	Raise the heat and bring the liquid to a full boil, stirring once or twice.⏱ 2 minResultCurry at a boil
20	—	Reduce the heat to a gentle simmer, partially cover the pan, and cook for 1 hour until the beef is beginning to soften.⏱ 1 hrResultSlow-simmered beef curry
21	Quartered onionstep 5	Add the quartered onion to the curry and stir to submerge.⏱ 15sResultQuartered onion and slow-simmered beef curry
22	400 g	Add the potato cubes to the pan and stir them into the sauce.⏱ 10sResultQuartered onion and slow-simmered beef curry and potato cubes
23	400 ml	Pour in the remaining coconut milk and stir to combine.⏱ 10sResultSlow-simmered beef curry and potato cube mixture
24	—	Continue to simmer uncovered for 30 minutes, stirring occasionally, until the potatoes are completely tender and the sauce has thickened.⏱ 30 minResultCooked massaman curry
25	45 ml	Stir the fish sauce into the curry.⏱ 5sResultCooked massaman curry and fish sauce
26	30 g	Add the palm sugar to the pan, breaking it up with a spoon if needed.⏱ 5sResultCooked massaman curry and fish sauce and palm sugar
27	30 g	Spoon the tamarind paste into the curry and stir well.⏱ 5sResultFish sauce mixture
28	—	Stir over a low heat for about a minute until the sugar has dissolved and all the seasoning is evenly distributed.⏱ 1 minResultSeasoned massaman curry
29	80 g	Scatter the roasted peanuts into the pan and fold them through the curry so they are evenly distributed.⏱ 10sResultFinished massaman curry
Total Time		1 hr 47 min

Serving

Ladle the curry generously into a serving bowl, making sure each portion gets plenty of beef, potato, and peanuts. The lemongrass stalk, cardamom pods, cinnamon stick and bay leaf are there for flavour; don't eat them.

Nutrition

per serving

Estimated · pre-cooking · 88% ingredients covered

Nutrient	Per serving
	1,240kcal
	56g
	96g
	59g
	51g
	22g
	9g
	1,154mg

Ingredients0/15

Tools0/9

Recipe

Massaman Beef Curry

Massaman beef curry with tamarind and cardamom, braised until tender in coconut milk with warm spices and cinnamon.

What you’ll doYou will cut beef and onions, then fry massaman paste with whole spices until fragrant. Add the beef to coat it in paste, pour in coconut milk and water, and simmer for an hour until the meat softens. Stir in potatoes and remaining coconut milk, simmer another thirty minutes until the potatoes are tender and sauce thickens, then finish with fish sauce, palm sugar, tamarind paste, and peanuts.

Serves4

Total1 hr 47 min

LevelMedium

Ingredients

Braising steak800 g
Yellow onion200 g
Lemongrass stalk1 piece
Vegetable oil30 ml
Massaman curry paste80 g
Cardamom pods4 piece
Cinnamon stick2 piece
Bay leaf3 piece
Coconut milk800 ml
Water250 ml
Potato cubes400 g
Fish sauce45 ml
Palm sugar30 g
Tamarind paste30 g
Roasted peanuts80 g

Tools

SpoonTongsMeat malletLarge heavy based saucepanChef's knifeWooden spoonLadleServing bowlChopping boardPan lid

Method

Lay the braising steak on the chopping board.

10sChopping boardBraising steak · 800 g

Cut the steak into roughly 4 cm cubes.

Result · Beef cubes · used in step 16

1 min 30sChopping board, Chefs knifeBraising steak · step 1

Place the onions on the chopping board.

10sChopping boardYellow onion · 200 g

Peel the onions and discard the skins.

30sChopping board, Chefs knifeYellow onion · step 3

Quarter each onion through the root so the layers hold together.

Result · Quartered onion · used in step 21

30sChopping board, Chefs knifePeeled onion · step 4

Lay the lemongrass stalk on the chopping board.

10sChopping boardLemongrass stalk · 1 piece

Bash the lemongrass stalk firmly along its length with the back of the knife to bruise and split it open.

Result · Bruised lemongrass · used in step 15

20sChopping board, Chefs knifeLemongrass stalk · step 6

Pour the vegetable oil into a large heavy-based saucepan.

5sLarge heavy based saucepanVegetable oil · 30 ml

Set the pan over a medium-high heat and warm the oil until it shimmers.

1 minLarge heavy based saucepan

Spoon the massaman curry paste into the hot oil.

10sLarge heavy based saucepanMassaman curry paste · 80 g

Stir and fry the paste over medium heat, pressing it against the base of the pan, until it is very fragrant and the oil begins to separate around the edges.

2 minLarge heavy based saucepan, Wooden spoon

Add the cardamom pods to the paste in the pan.

5sLarge heavy based saucepanCardamom pods · 4 piece

Add the cinnamon sticks to the pan.

5sLarge heavy based saucepanCinnamon stick · 2 piece

Add the bay leaves to the pan.

5sLarge heavy based saucepanBay leaf · 3 piece

Add the bruised lemongrass to the pan and stir briefly to coat it in the paste.

10sLarge heavy based saucepanBruised lemongrass · step 7

Tip the beef cubes into the pan and turn them in the paste with tongs until every surface is coated.

30sLarge heavy based saucepan, TongsBeef cubes · step 2

Pour in half the coconut milk and stir to deglaze any paste from the base of the pan.

10sLarge heavy based saucepanCoconut milk · 400 ml

Add the water to the pan.

5sLarge heavy based saucepanWater · 250 ml

Raise the heat and bring the liquid to a full boil, stirring once or twice.

2 minLarge heavy based saucepan

Reduce the heat to a gentle simmer, partially cover the pan, and cook for 1 hour until the beef is beginning to soften.

1 hrLarge heavy based saucepan, Pan lid

Add the quartered onion to the curry and stir to submerge.

15sLarge heavy based saucepanQuartered onion · step 5

Add the potato cubes to the pan and stir them into the sauce.

10sLarge heavy based saucepanPotato cubes · 400 g

Pour in the remaining coconut milk and stir to combine.

10sLarge heavy based saucepanCoconut milk · 400 ml

Continue to simmer uncovered for 30 minutes, stirring occasionally, until the potatoes are completely tender and the sauce has thickened.

30 minLarge heavy based saucepan

Stir the fish sauce into the curry.

5sLarge heavy based saucepanFish sauce · 45 ml

Add the palm sugar to the pan, breaking it up with a spoon if needed.

5sLarge heavy based saucepan, SpoonPalm sugar · 30 g

Spoon the tamarind paste into the curry and stir well.

5sLarge heavy based saucepanTamarind paste · 30 g

Stir over a low heat for about a minute until the sugar has dissolved and all the seasoning is evenly distributed.

1 minLarge heavy based saucepan, Wooden spoon

Scatter the roasted peanuts into the pan and fold them through the curry so they are evenly distributed.

10sLarge heavy based saucepanRoasted peanuts · 80 g

Ladle the curry generously into a serving bowl, making sure each portion gets plenty of beef, potato, and peanuts. The lemongrass stalk, cardamom pods, cinnamon stick and bay leaf are there for flavour; don't eat them.

Result · Massaman Beef Curry

30sServing bowl, LadleFinished massaman curry · step 29

Printed 7 October 2026