Thai Massaman Curry with Beef and Potatoes (Home-Style) Recipe
Massaman curry is one of the most aromatic Thai dishes – mild, slightly nutty and very filling. In Thailand it’s considered a comfort dish, perfect for a relaxed family lunch. Our version is simplified so you can make it in a regular kitchen without rare spices.
Massaman is one of the mildest Thai curries, with influences from Muslim and Indian cuisines, which is why it includes potatoes, cinnamon, and a distinct nutty note.
This curry combines the comfort of a familiar beef stew with the exotic aroma of Thai spices and peanuts. It’s mild, so even people who usually avoid spicy curries tend to like it. It’s perfect for cooking in a big batch for two days – it tastes even better reheated.
Why this version works
- Ready-made massaman paste delivers a complex spice profile without the need to toast and grind your own spices.
- Long, gentle simmering turns cheaper cuts of beef tender and juicy.
- Peanut butter boosts the nutty character of the dish and naturally thickens the sauce.
- Adding the potatoes only after the meat has first simmered prevents them from falling apart.
Chef's tips
If after 40 minutes of simmering the beef is still noticeably tough, give it another 15–20 minutes before adding the potatoes – different cuts of meat tenderize at a different pace. Make sure the sauce is only gently simmering; a few small bubbles around the edges of the pot are a good sign, a hard boil will dry out the meat and cause the coconut milk to curdle. At the end always check the thickness – the sauce should coat the spoon in a thin layer rather than run off like broth.
How to serve
Serve massaman in deep bowls with a generous portion of jasmine or basmati rice to soak up the thick sauce. For freshness, add a simple cucumber and lime salad or quick pickled carrots to cut through the creaminess of the dish. It’s a great option for a weekend lunch or dinner for several people, because it reheats easily and can be served straight from one pot.
Watch out for
- Do not cook the curry over high heat after adding the coconut milk, or the sauce may curdle and split.
- Don’t add the potatoes too early – if overcooked they will fall apart and turn the sauce into a thick purée.
Substitutions
- You can swap the beef for chicken thigh, cut into larger pieces, reducing the simmering time to about 30–35 minutes.
- It’s worth replacing peanut butter with 100% peanut paste with no added sugar for a fuller, less sweet flavor.
- You can replace the beef stock with vegetable stock if you want a milder, less meaty sauce.
Ingredients
- stewing beef - 600 g
- potatoes - 400 g
- onion - 1 piece
- coconut milk kokosowe z puszki - 400 ml
- beef or vegetable stock - 400 ml
- massaman curry paste - 2.5 tablespoon
- peanut butter orzechowe gładkie - 2 tablespoon
- fish sauce rybny - 2 tablespoon
- sugar trzcinowy - 1 tablespoon
- bay leaf - 2 piece
- cinnamon stick - 0.5 piece
- oil roślinny - 2 tablespoon
- roasted peanuts - 30 g
Preparation
- Cut the beef into cubes of about 3 cm. Peel the onion and slice it into thin wedges. Peel the potatoes and cut into larger cubes.
- In a large heavy-based pot, heat the oil over medium heat. Add the onion and fry for 4–5 minutes, stirring, until it softens and becomes translucent but does not brown.
- Add the massaman curry paste and fry for 1–2 minutes, stirring constantly, until it becomes very fragrant.
- Add the beef pieces. Fry for 5–7 minutes, stirring, until the meat is lightly browned on all sides.
- Pour in the coconut milk and stock. Add the bay leaf and a piece of cinnamon stick, if using. Bring to the boil.
- Reduce the heat to low, cover the pot with a lid and cook for 40 minutes, until the beef starts to soften. Stir from time to time so nothing sticks to the bottom.
- After 40 minutes, add the potatoes. Cook for another 20–25 minutes over low heat, until the potatoes are tender and the meat is very soft.
- Add the peanut butter, fish sauce and brown sugar. Stir thoroughly so the peanut butter melts into the sauce. Taste and, if needed, season with more fish sauce or a pinch of sugar.
- Remove the bay leaf and cinnamon stick. The curry should be thick and creamy, with soft beef and potatoes.
- Serve hot with jasmine rice, sprinkled with chopped roasted peanuts.
Storage
No storage information available for this dish.
I usually cook a double batch and stash part of it in the freezer – during the week I just cook fresh rice and have warming massaman ready in a matter of minutes.
