Beef Massaman Curry

Beef Massaman Curry

As soon as there is a hint of chill in the air, my thoughts turn to curries and stews, and a Beef Massaman Curry is always high on my list of recipes to make in the colder months. A massaman curry is often spicy and fragrant, but you can play with the flavours to cook it to your liking. Add some fresh chillies to make it more spicy, or perhaps some lime juice or tamarind paste for a slight tang.

Beef Massaman Curry Recipe

If you only have a few hours up your sleeve, a pressure cooker or Instant Pot can be your best friend because it can almost halve the cooking time when cooking stews and slow-braised dishes.

But on those occasions when you are not going to be at home during the day, that is when a slow-cooker can come in handy.

Ever since I caved and bought a slow-cooker, I have been amazed at how it has transformed how I cook and plan meals. I like to use the slow-cooker on those days when I know I won’t be home until late in the evening, which means I will get on with the cooking at breakfast time (perhaps with some prep the night before), and set the slow-cooker for 5 to 6 hours (or even longer on a lower setting) so that dinner will be ready by the time we all arrive home in the evening.

But the other reason why I always turn to this Beef Massaman Curry recipe is because it freezes so well (like all beef stews), so I try to always have a few portions tucked away in the freezer. If you also regularly have leftover rice in the freezer, a cosy and delicious meal is just moments away from serving.

Massaman Curry Paste

If you have time on your side, making a curry paste from scratch is always superior to a store-bought version.

For me, as someone who cooks and bakes a lot from scratch, I find I have to compromise on some things when it comes to cooking, so I am often happy to buy a ready-made curry paste, not least because sourcing the ingredients in Zurich can often be tricky.

The supermarkets and Asian grocers where I live stock 1-2 brands of massaman curry paste which are quite decent, but my favourite massaman curry paste is from Maesri, which is a brand I used to use when I lived in Australia many years ago. It is sometimes hard to find where I live (my Asian grocer regularly changes brands which they sell), so I stock up whenever I see it on my travels.

Regardless of what brand of curry paste you use, I always like to boost the flavours with fresh herbs, especially Makrut lime leaves, and other additional pantry ingredients. These tweaks will amplify the flavours of the curry paste to make the dish taste more fresh and vibrant.

Tips For Making Beef Massaman Curry

• Add more vegetables. A typical massaman curry only has potatoes, but this is a delicious curry to make with your favourite vegetables. My family loves carrots in their stews and curries, so I always add thickly sliced carrots and reduce the added sugar. Green beans and broccoli can also be added towards the end of the cooking time, or steamed separately and served on the side. I also love steamed cauliflower or Brussels sprouts with this curry, and large chunks of pumpkin are a great addition in autumn.
• Double the recipe. This recipe freezes very well (except for the potatoes, see next point), so it is worth making a double or triple batch.
• Omit the potatoes when freezing. Cooked potatoes do not freeze well, so omit them when freezing the curry. If I am cooking a double batch, I use just enough potatoes for one batch which will be eaten straight away.
• Serve coconut cream on the side. Some curry pastes are more spicy than others, and my kids like to have a generous dollop of coconut cream with their Thai curries to dilute the spicy heat.

5 stars (2 reviews)

Beef Massaman Curry

Thanh | Eat, Little Bird

Prep30 minutes mins

Cook1 hour hr 30 minutes mins

Total2 hours hrs

Serves: 4

A rich and fragrant Beef Massaman Curry which is perfect for cold and cosy nights. Recipe also for slow cooker and pressure cooker.

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Ingredients

For the Beef Massaman Curry

• 1 kg (2 lb) chuck steak, or stewing steak, see Kitchen Notes
• sea salt
• black pepper, freshly cracked
• 2-3 tablespoons vegetable oil
• 1 brown onion, thickly sliced
• 3 garlic cloves, finely chopped
• 100 g (3 ½ oz) massaman curry paste
• 500 ml (2 cups) coconut milk
• 2 teaspoons chicken stock powder, OR 2 chicken stock cubes
• 1-2 teaspoons sugar
• 1-2 tablespoons fish sauce
• 1-2 tablespoons tamarind paste
• 750 ml (3 cups) boiling water
• 2-3 Makrut lime leaves
• 500 g (1 lb) potatoes, peeled and cut into large chunks

To Serve

• Steamed Jasmine Rice
• coriander, (cilantro), finely chopped
• red chillies, finely sliced
• coconut cream

Instructions 

1. Cut the meat into large chunks, about 5-8 cm in length.
2. Season the meat generously with salt and pepper.
3. Heat a large pan (I like to use cast iron) with some oil over medium-high heat.
4. Brown the meat in batches, and set the meat aside on a large plate or tray.
5. If there is too much fat in the pan from browning the meat (some fat might be rendered from the meat during cooking), remove the fat so that there is only a few tablespoons in the pan.
6. Add the onion and garlic.
7. Sauté the onion and garlic until they have softened.
8. Add the curry paste.
9. Cook the curry paste for a few minutes until it starts to separate and smell fragrant.
10. Add the coconut milk and stir it into the curry paste.
11. Add the chicken stock powder, sugar, fish sauce, tamarind paste, Makrut lime leaves and water.
12. Give everything a good mix and bring to a gentle simmer.
13. Return the meat to the pan.
14. Add the potatoes.
15. There should be enough liquid to just cover all of the ingredients. If not, add a bit more boiling water.
16. Simmer gently over low-medium heat for 1.5 to 2 hours, or until the meat is tender. The timing will depend on the size of the pieces of meat.
17. Towards the end of the cooking time, if there is a lot of excess fat in the pan (which can happen depending on the type of meat you have used), remove the excess fat by skimming it from the surface.
18. Taste the sauce for seasoning.
19. Serve the curry with Steamed Jasmine Rice, garnished with coriander (cilantro) and red chillies. Serve some coconut cream on the side for those who want their dish less spicy and/or with more richness.

Kitchen Notes

• INSTRUCTIONS FOR SLOW COOKER
  * Follow the same instructions as for the stove top.
  * The timing may vary depending on the size of the pieces of meat.
  * Cook on low (95°C/203°F) for 5-6 hours.
  * Cook on high (105°C/221°F) for 4-5 hours. 
  * Cook at 115°C/239°F for 3-4 hours.
  * After the cooking time, you may want to simmer the curry for 10-15 minutes without the lid to thicken the sauce slightly. You can speed up the process by mashing a few potatoes into the sauce.
• INSTRUCTIONS FOR PRESSURE COOKER OR INSTANT POT
  * Follow the same instructions as for the stove top.
  * Take care to not add more liquid than stated on the pressure cooker (usually 2/3).
  * Cook on high heat for 45 to 60 minutes. The timing may vary depending on the size of the pieces of meat.
  * After the cooking time, you may want to simmer the curry for 10-15 minutes without the lid to thicken the sauce slightly. You can speed up the process by mashing a few potatoes into the sauce.
• WHAT TYPE OF BEEF TO USE
  * For a beef stew like this Beef Massaman Curry, you need to use a cut of beef which is suitable for slow-cooking, such as chuck steak, beef shoulder or beef shin.
  * I recommend buying the stewing beef in one large piece, and slicing it up yourself into large portions. The large portions of meat take a bit longer to cook, but they are nicer for serving and more pleasant to eat than if you were to cook this dish with lots of small pieces of meat.
  * Beef short ribs would also work in this recipe, but you will need to increase the cooking time for meat on the bone.
• LEFTOVERS
  * Fridge: Keep in a covered container for 3 to 5 days.
  * Freezer: Store in vacuum-sealed bags or freezer-safe containers for up to 3 months. Omit the cooked potatoes because they do not freeze well.
• OVEN TEMPERATURES
  All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
• CONVERSIONS
  To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

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