Name: Massaman Curry
Prep time: 10 min
Cook time: 2 h 35 min
Total time: 2 h 45 min
Cuisine: Thai
Ingredients: Curry Paste:; 1 teaspoon ground cumin; 3/4 teaspoon ground coriander; 2 teaspoons ground ginger; 3/4 teaspoon white pepper; 1/4 teaspoon cardamom; 1/4 teaspoon cloves; 1/2 teaspoon cinnamon; Pinch of salt; 3–4 Fresno chilies, seeded and chopped; 1 1/2 tablespoons lemongrass paste; 4 garlic cloves; 1/2 red onion, diced; 7 cilantro stems; 1/2 tablespoon miso paste; 1 teaspoon brown sugar; 1 tablespoon fresh lime juice; Water as needed; Curry:; 3 pounds cubed beef chuck; 3 tablespoons cornstarch; 2 teaspoons salt; 1 teaspoon ground black pepper; 3 tablespoons vegetable oil; 14 ounces full-fat coconut milk; 2 cups beef broth; 1 yellow onion, thinly sliced; 1 1/2 pounds baby gold potatoes, halved; Roasted peanuts and chopped fresh cilantro for garnish

Jump to Recipe·Leave a Review

Massaman Curry is a rich, aromatic Thai curry featuring fall-apart-tender beef simmered in creamy coconut milk and infused with warm spices. This homemade version is deeply flavorful and comforting, making it perfect for a cozy dinner or a special occasion.

Why You’ll Love This Recipe

This curry delivers restaurant-quality flavor in your own kitchen. The homemade curry paste combines aromatic spices, lemongrass, and chilies for a fragrant, balanced taste. Slow-simmered beef becomes tender and infused with the creamy, lightly spiced sauce. Serve it over steamed rice for a hearty and satisfying meal that’s packed with flavor and protein.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Curry Paste

ground cumin
ground coriander
ground ginger
white pepper
cardamom
cloves
cinnamon
pinch of salt
Fresno chilies, seeded and chopped
lemongrass paste
garlic cloves
red onion, diced
cilantro stems
miso paste
brown sugar
fresh lime juice
water, as needed

For the Curry

cubed beef chuck
cornstarch
salt
ground black pepper
vegetable oil
canned full-fat coconut milk
beef broth
yellow onion, thinly sliced
baby gold potatoes, halved

Garnish

roasted peanuts
chopped fresh cilantro

Directions

Make the curry paste: In a blender, combine cumin, coriander, ginger, white pepper, cardamom, cloves, cinnamon, salt, Fresno chilies, lemongrass paste, garlic, red onion, cilantro stems, miso paste, brown sugar, and lime juice. Pulse until a smooth paste forms. Add water, one tablespoon at a time, if needed to help blend.
Season the beef: In a mixing bowl, toss beef cubes with cornstarch, salt, and black pepper until evenly coated.
Brown the beef: Heat vegetable oil in a large saucepan over medium-high heat. Add beef and sauté until caramelized on all sides. Remove or keep in the pan depending on pan size.

Make the sauce: Stir in coconut milk and curry paste, followed by beef broth. Mix until fully combined.
Simmer: Reduce heat to low, add sliced onion, cover, and let simmer for 2 hours until beef is tender.
Add potatoes: Stir in halved potatoes, cover, and cook for an additional 25 minutes or until potatoes are fork-tender.

Serve: Serve warm over steamed white rice and garnish with roasted peanuts and chopped cilantro.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 2 hours 35 minutes
Total Time: 2 hours 45 minutes

Variations

Vegetable Massaman: Substitute beef with tofu, seitan, or chickpeas for a plant-based version.
Spice Level: Add extra Fresno chilies or red pepper flakes for more heat.
Creamier Curry: Stir in an additional ¼ cup coconut milk at the end for extra creaminess.

Nutty Flavor: Add roasted cashews or peanuts to the curry for extra texture.
Slow Cooker Option: Brown beef and prepare paste as directed, then transfer everything to a slow cooker. Cook on low for 6–8 hours.

Storage/Reheating

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low-medium heat, adding a splash of coconut milk or water if needed to loosen the sauce. The curry can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef?

Yes, chuck roast works best for tenderness, but brisket or short ribs can also be used. Adjust cooking times if needed.

Can I make the curry paste ahead of time?

Yes, the paste can be made up to 2 days in advance and stored in the fridge, or frozen for longer storage.

Is Massaman curry spicy?

This version is mildly spicy. Adjust Fresno chilies to your desired heat level.

Can I make this gluten-free?

Yes, use gluten-free miso paste and ensure your beef broth is gluten-free.

Can I substitute coconut milk with a lighter version?

Yes, but full-fat coconut milk provides the best richness and flavor.

Can I add other vegetables?

Carrots, bell peppers, or peas can be added in the last 30 minutes of cooking for variety.

How do I thicken the curry?

Simmer uncovered for a few minutes, or mash a few cooked potatoes into the sauce to naturally thicken.

Can I use fresh lime juice instead of bottled?

Yes, fresh lime juice enhances the flavor of the curry paste and the finished dish.

What rice is best to serve with Massaman curry?

Jasmine rice is traditional, but basmati or even sticky rice pairs well.

Can I make this in a slow cooker?

Yes, brown the beef and prepare the paste, then cook in a slow cooker on low for 6–8 hours. Add potatoes in the last hour.

Conclusion

This Massaman Curry is a fragrant, rich, and comforting Thai dish perfect for special dinners or cozy weeknight meals. With tender beef, creamy coconut milk, aromatic spices, and hearty potatoes, it’s a flavorful one-pot meal that will impress anyone at the table.