Everyday Kitchen

Thai · Dinner

Massaman Beef Curry

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Massaman Beef Curry is a Thai dish. Cook beef nearly tender before adding potatoes.

Prep
20 min
Cook
120 min
Total
140 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Massaman Beef Curry. The photo shows a restaurant serving; the cut of beef differs.
The photo shows a restaurant serving; the cut of beef differs. Representative photograph of Massaman Beef Curry. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Fry · About 2 min

  1. Heat oil from 30 ml neutral oil, 80 g massaman curry paste, 700 g beef chuck, cubed, fry paste 2 minutes and coat beef.

Braise · About 90 min

  1. Add 600 ml coconut milk, 400 ml water, 2 cinnamon sticks; cover and simmer 90 minutes.

Finish · About 30 min

  1. Add 400 g potatoes, cubed, 150 g onions, wedged, 40 g roasted peanuts, 30 ml fish sauce, 25 g tamarind paste, 25 g palm sugar; simmer 25–30 minutes until beef and potatoes are tender. Remove cinnamon.

    Check: Look for this result: beef and potatoes are tender.

Tips

  • Cook beef nearly tender before adding potatoes.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use lamb shoulder instead of beef.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Massaman Beef Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Massaman Beef Curry?

Cook beef nearly tender before adding potatoes.

What can I substitute in Massaman Beef Curry?

Use lamb shoulder instead of beef.

Can I prepare Massaman Beef Curry ahead?

Prepare the measured ingredients for Massaman Beef Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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