Beef Massaman Curry


Beef Massaman Curry

Made-from-scratch Beef Massaman Curry! This epic Thai coconut curry takes time to make but you’ll be rewarded with a rich, fragrant curry with fall apart meat and beautiful layers of flavours that you can’t buy in a jar.

Prep Time:

15 mins

Cook Time:

6 hours


4 servings


500g “The Meat Box” Diced Beef or you can use Diced Brisket 

2 tbsp peanut oil

1 medium onion, finely sliced

¼ cup store bought massaman curry paste

2 garlic cloves finely sliced

2 kaffir lime leaves, finely sliced

6 cardamom pods (optional)

1 cinnamon stick (optional)

1 400ml can of coconut milk

2 large potatoes

2 tbsp fish sauce

1 tbsp soft brown sugar

juice of a lime

To serve

Steamed rice

¼ cup chopped roasted peanuts (optional)

¼ cup chopped coriander

Cooking Instructions
  1. Heat half of the oil and cook the beef in batches till browned, place in the slow cooker (or casserole dish if baking conventionally).
  2. Heat the remaining oil in the same pan, add the onion and cook for about 5 mins or until softened.
  3. Add the massaman paste and garlic, cook for a further minute and transfer to the slow cooker.
  4. Add the cardamom pods, cinnamon stick, coconut milk, potatoes, fish sauce and brown sugar.
  5. Cook in the slow cooker for 6 hours, if you are cooking it conventionally cover the casserole dish and cook at 150C for about 2 hours.
  6. When cooked, squeeze over lime juice.
  7. Serve on steamed rice and top with chopped peanuts and coriander.