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Massaman Curry

Maggie Benson

For Dinner ( Beef, Fish and Seafood, Curries, Potatoes, Indian )


Published on

15 minutes to prepare and 120 minutes to cook

Serves 4


This has to be one of my favourite curries! I actually tried it for the first time in Thailand, but have yet to find a recipe that is as good as that first time I tried it... Although this one is pretty good and not too fiddly to make :)


2 teaspoons vegetable oil
1 onion, finely chopped
1/2 cup massaman curry paste
1 kg diced beef
2 tablespoons plain flour
2 cups chicken stock or water
375ml Coconut flavoured evaporated milk
300g potatoes, cut into medium sized cubes
2 tablespoons fish sauce
1 squeeze of lemon juice
1 tablespoon brown sugar
Serve with rice and 1/4 cup crushed roasted peanuts


Heat the oil in a saucepan over medium heat and add onion. Cook until soft.

Add the curry paste and stir for about 1 minute before adding the beef.

Sprinkle the flour over the mixture and stir until the beef has been well coated. Slowly add the stock and evaporated milk, whilst stirring. Increase heat to high and bring to the boil.

Add the potatoes and reduce heat to medium-low. Simmer uncovered, for approx 1 hour to ensure the meat is tender.

Stir through fish sauce, lemon juice and brown sugar.

Serve with steamed rice, and sprinkle the peanuts over the top.



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  • avatar

    Looks yummy...will try to recreate this dish using vegetables instead of beef...well what is this massaman curry paste? Could you please tell me the ingredients of this paste? Thanks a lot for sharing this.
    Happy Cooking!!!

  • avatar

    I love Massaman and I really like the fact you've used the coconut evap milk. Will give this a go; thankyou :)