A MEAL YOU CAN MAKE

Massaman beef curry

Slow-cooked beef and potato in a mellow, peanut-rich coconut curry.

About 130 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

Open guided recipe →

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Peanuts, fish; paste may contain crustaceans and other allergens. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~1148 kcal · 60g protein · 102g carbohydrate · 58g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Cut potatoes and onion. Check beef cubes are even. Set out paste, coconut milk, water and seasonings. Keep raw beef separate from other prepared food.

  2. Start the curry

    Warm a few spoonfuls of thick coconut milk over medium heat. Stir in curry paste for 2 minutes. Add beef, remaining coconut milk and water; bring to a gentle simmer.

  3. Slowly tenderise beef

    Cover and simmer on very low heat. Stay nearby and occasionally check liquid depth, pausing other hands-on work before stirring. Add hot water if drying out; beef may need longer depending on the cut.

  4. Add potatoes and peanuts

    Add potatoes, onion and peanuts. Simmer partially covered until potatoes are soft and beef breaks apart easily with a fork. Extend until tender. Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.

    Check: Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.

  5. Season the curry

    Stir in tamarind, sugar and fish sauce. Taste carefully; the sauce should balance savoury, gently sour and sweet. Transfer to a covered serving bowl.

  6. Heat the rice

    Heat the ready-cooked rice in the pan following its packet instructions, with a splash of water if directed. Stir until steaming hot throughout, then transfer to a covered serving bowl.

  7. Check and serve

    Serve the still-hot curry with rice. This is a slow supper; do not shorten the tenderising stage just because the meat reaches a safe temperature. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  8. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 12 min · Cooking: about 113 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Thai Muslim-influenced curry · prepared paste adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

Open this recipe in your kitchen · Recipe questions?