Thai

Authentic Massaman Beef Curry (Kaeng Matsaman Neua)

Name: Massaman Beef Curry
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.75 lbs Beef chuck roast, cut into 2-inch chunks; 1.6 cups Full-fat coconut milk; 4 tbsp Massaman curry paste; 10 oz Waxy potatoes (Yukon Gold), cubed; 1 cup Shallots or small onions, peeled and halved; 0.25 cup Roasted unsalted peanuts; 2 tbsp Palm sugar (or brown sugar); 2 tbsp Tamarind concentrate; 2 tbsp Fish sauce; 2 tbsp Vegetable oil; 1 piece Whole Cinnamon Stick; 3 pieces Whole Star Anise; 5 pieces Whole Green Cardamom Pods, bruised; 4 pieces Whole Cloves; 0.5 tsp Cumin seeds

An exquisite, slow-braised beef curry that marries the brightness of Thai aromatics with the deep, warming notes of Persian-influenced whole spices. This dish yields incredibly tender beef in a thick, nutty sauce balanced by tamarind and palm sugar.

Prep: 20 min
Cook: 150 min
Serves: 4
Level: Medium
Per serving: 680 kcal

Ingredients

1.75 lbs Beef chuck roast, cut into 2-inch chunks
1.6 cups Full-fat coconut milk
4 tbsp Massaman curry paste
10 oz Waxy potatoes (Yukon Gold), cubed
1 cup Shallots or small onions, peeled and halved
0.25 cup Roasted unsalted peanuts
2 tbsp Palm sugar (or brown sugar)
2 tbsp Tamarind concentrate
2 tbsp Fish sauce
2 tbsp Vegetable oil
1 piece Whole Cinnamon Stick
3 pieces Whole Star Anise
5 pieces Whole Green Cardamom Pods, bruised
4 pieces Whole Cloves
0.5 tsp Cumin seeds

Method

Season the beef chunks lightly with salt. Heat 1 tablespoon of oil in a heavy-based pot or Dutch oven over high heat and sear the beef until browned on all sides. Remove the beef and set aside.
Bloomed in Oil: Lower the heat to medium. Add the remaining oil to the pot. Add the whole cinnamon stick, star anise, bruised cardamom pods, cloves, and cumin seeds. Fry for 1-2 minutes until they become fragrant and slightly darkened.
Add the Massaman curry paste to the oil and spices. Fry for 2-3 minutes, breaking it up until it releases its oils and smells pungent. If the paste sticks, add a splash of the coconut milk.
Pour in half of the coconut milk and stir to combine with the paste and spices. Bring to a gentle simmer until you see beads of oil rising to the surface.
Return the beef to the pot along with any juices. Add the remaining coconut milk and enough water (or beef stock) to just cover the meat. Bring to a boil, then reduce heat to very low. Cover and simmer for 1.5 to 2 hours, or until the beef is starting to yield.
Add the potatoes, shallots, and roasted peanuts. Continue to simmer, covered, for another 30-40 minutes until both the beef and potatoes are fork-tender.
Season the curry by stirring in the tamarind concentrate, palm sugar, and fish sauce. Adjust the balance—it should be savory, sweet, and slightly sour. Let it simmer for 5 more minutes uncovered to thicken the sauce.
Finish: Taste the sauce. If the spice intensity is too low, you can crush one of the bloomed cardamom pods into the sauce. Remove the large cinnamon stick before serving with jasmine rice.

Notes

For the best texture, use beef chuck or brisket; these cuts have enough connective tissue to stay moist during the long braise.

Do not skip blooming the whole spices in oil; this is what separates a standard curry from a complex Massaman.

If the coconut milk is high quality, it will 'crack' or separate, showing oil on top—this is a sign of a perfectly cooked Thai curry base.

Bruising the cardamom pods with the side of a knife before blooming allows the inner seeds to infuse the oil more effectively.

Questions

Can this recipe be made ahead of time?

Yes, Massaman curry is actually better the next day. The flavors of the whole spices continue to meld and the beef absorbs more sauce. Store in the fridge for up to 3 days.

What can I use if I cannot find palm sugar?

You can substitute palm sugar with light brown sugar or coconut sugar in a 1:1 ratio.

Is Massaman curry spicy?

Massaman is one of the mildest Thai curries. It focuses more on warm, aromatic spices like cinnamon and cardamom rather than chili heat.

When do I add the whole spices?

The whole spices (cinnamon, star anise, cardamom, cloves, cumin) must be bloomed in the oil at the very beginning, before the paste, to properly extract their fat-soluble flavor compounds.