Dinner · Thai

Massaman Beef Curry

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 9, 2026

This slow-cooked Thai beef curry is rich, mildly spiced, and full of tender chunks of beef simmered with potatoes and coconut. The oven does most of the work, so it's an easy dish to set and forget. Serve it over jasmine rice with a shower of roasted peanuts and fresh chili.

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Massaman Beef Curry

Why you'll love this

  • Mostly hands-off, the oven does the slow work
  • Deep, cozy flavor with just a little spice
  • One pot means easy cleanup
  • Tastes even better the next day

EveryDayMeal recipe

Massaman Beef Curry

Prep
15m
Cook
135m
Total
150m
Serves
4
Level
Easy

Ingredients

  • 2/3 cup peanuts
  • 1 can (about 1 3/4 cups) coconut cream
  • 4 tablespoons Massaman curry paste
  • 1 1/4 pounds stewing beef, cut into strips
  • 1 pound waxy potatoes, peeled and chunked
  • 1 onion, cut into thin wedges
  • 4 lime leaves
  • 1 cinnamon stick
  • 1 tablespoon tamarind paste
  • 1 tablespoon palm sugar or light brown sugar
  • 1 tablespoon fish sauce
  • 1 red chili, deseeded and thinly sliced, to serve
  • jasmine rice, to serve

Equipment

  • Large ovenproof pot with lid
  • Baking sheet
  • Cutting board and knife

Instructions

  1. Heat your oven to 400 degrees F and spread the peanuts on a baking sheet. Roast for about 5 minutes until golden and fragrant, watching closely so they don't burn. Let them cool, then roughly chop and set aside. Lower the oven to 350 degrees F.
  2. In a large ovenproof pot with a lid, heat about 2 tablespoons of the coconut cream over medium heat. Stir in the curry paste and fry for 1 minute until it smells rich and toasty, which wakes up all the spices.
  3. Add the beef and stir until every piece is coated in paste and lightly seared on the outside, about 4 to 5 minutes, so the meat holds onto flavor as it cooks.
  4. Pour in the rest of the coconut cream plus about 3/4 cup water, then add the potatoes, onion, lime leaves, cinnamon stick, tamarind, sugar, fish sauce, and most of the chopped peanuts. Stir to combine.
  5. Bring to a gentle simmer on the stove, then cover and transfer to the oven. Cook for 2 hours, until the beef is fork tender and the sauce has thickened.
  6. Scatter with sliced chili and the remaining peanuts and serve straight from the pot with hot jasmine rice.

Tips from the kitchen

  • Cut the beef into similar-sized strips so it all cooks evenly and turns tender at the same time.
  • Waxy potatoes hold their shape better than starchy ones, so they won't fall apart during the long cook.
  • Taste before serving and adjust with a splash more fish sauce for salt or a pinch of sugar for balance.

Estimated nutrition per serving: 620 cal · 38g protein · 32g carbs · 40g fat

Make it your own

  • Swap beef for boneless chicken thighs and reduce the cook time to about 45 minutes.
  • Use sweet potato instead of waxy potato for a sweeter, softer finish.
  • No tamarind? Use a squeeze of lime juice for a similar tang.

Storing & make-ahead

Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened. It also freezes well for up to 3 months.

Good to know

Can I make this in a slow cooker?
Yes. Brown the beef with the paste first, then add everything to the slow cooker and cook on low for 7 to 8 hours until tender.
Where do I find Massaman curry paste?
Look in the international aisle of most grocery stores or at an Asian market. Brands vary in heat, so start with less if yours is spicy.
Can I leave out the peanuts?
Absolutely, just skip them for a nut-free version. The curry is still delicious, though you'll lose a bit of crunch.
What if I don't have lime leaves?
Add a strip of lime zest instead. It won't be identical but adds a similar citrus note.

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