Beef Massaman Curry

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Slow cooked until the beef is tender and juicy, this Beef Massaman Curry is a rich and uniquely flavored Thai curry. It’s slightly sweet with a mild heat and warming spices and goes perfectly with jasmine rice and naan bread!

You know we love Thai curry recipes, right?! Whether they’re quick curries like this Thai green fish curry or duck curry, or more involved recipes like this massaman lamb curry, we're here for all the curries!

Overhead view of a bowl of beef curry and rice with a spoon inserted into it.

This beef version is actually quite similar to the massaman lamb curry as they’re both slow cooked with a tangy, sweet and rich flavor.

The key ingredient is massaman curry paste. While you can use store-bought, I highly recommend making your own massaman curry paste.

I’ll be honest. Making the homemade curry paste along with this beef massaman curry will take a bit of time, but it’s totally worth it!

Jump to:

What is massaman curry?
Why this recipe works
Ingredients
Step by step instructions
Expert tips
Common questions
Storage instructions
More Thai curry recipes
Recipe
💬 Comments

What is massaman curry?

Massaman curry is made with massaman Thai curry paste that is mildly spiced and has hints of heat, sweetness and warming spices. We love it in this massaman lamb curry too!

While the paste includes common Thai ingredients like Thai chilies and lemongrass, it also includes a mix of spices commonly found in Indian cuisine like cumin, cinnamon, coriander, cloves, nutmeg and cardamom.

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Why this recipe works

This massaman curry is budget friendly. Beef stew meat is affordable and readily available at most grocery stores.
Using beef that has lots of marbling (or fat runny through it) adds an incredibly rich flavor to this beef curry.
This curry recipe is great for meal prep. It stores well in the fridge and actually tastes better the day after it’s made!

Ingredients

For a full list of ingredients and the quantities used, check out the recipe card at the end of this post.

You’ll need 2 pounds of beef stew meat to make this curry. You can use chuck or a cut of beef with fat, which adds flavor to the curry. While I bought stew meat, you can also buy a chuck roast and cut it into pieces yourself.

To create the classic massaman curry flavor, you’ll need 4 ounces of massaman curry paste. You can save time and use store-bought or you can make your own. Please don’t use another type of Thai curry paste as massaman curry paste has a very unique flavor.

The recipe calls for 1 cup of chicken stock. You can also substitute with beef stock. You can use store-bought, but we love to use homemade options like this crockpot chicken broth or this slow cooker beef bone broth.

To enhance the subtle sweet flavor of the curry paste, the recipe calls for 2 teaspoons of coconut sugar. You can substitute brown sugar if you prefer.

To balance the flavors, 1 ½ tablespoons of fish sauce is added to the curry. This is just a sauce made from anchovies fermented in salt and has a savory, umami flavor.

The addition of 2 curry leaves adds a citrusy flavor. You can use fresh or dried.

To bulk up the curry, you’ll need 8 ounces of mini gold potatoes, cut into quarters.

Don’t forget the crushed peanuts, cilantro and limes for serving!

Step by step instructions

Heat the coconut oil in a high sided skillet and add the beef. Brown on all sides and remove (do this in 2-3 batches to avoid crowding the pan).

Beef browning in a skillet on the stovetop.

Add the onion and cook 2-3 minutes, until softened.

Onions sautéing in a skillet on the stovetop.

Add the curry paste and cook 2-3 minutes, until it starts to darken just slightly.

Add the coconut sugar, fish sauce, curry leaves and broth and bring to a simmer.

Onions and curry paste being stirred around in a skillet with a wooden spoon.

Add the coconut milk and bring back to a simmer.

Curry broth and beef simmering in a skillet on the stovetop.

Cover and simmer on low for 60 minutes.

Add the potatoes and cook for another 10-20 minutes, until potatoes are cooked through.

Beef massaman curry simmering in a skillet on the stovetop.

Serve over jasmine rice with crushed peanuts, cilantro and limes (add sliced chilies for extra heat, if desired).

Expert tips

To ensure the beef cooks evenly, you’ll want to make sure it’s cut into even pieces.
Bigger pieces of beef are ideal. You don’t want small pieces of meat floating around in your curry!
Since this curry is made in one pan, make sure you’re using a high-sided skillet so all of the ingredients can fit in it together.
Brown the beef in batches to avoid overcrowding in the pan. The beef will just steam if it is packed in too tightly.
If the curry is too thick, just add more chicken or beef stock. If it's too thin, simmer it longer to reduce it.
For a thick and creamy curry, be sure to use full fat coconut milk. Light coconut milk will make the curry too watery.
This curry tastes even better the next day, so feel free to make it in advance for easy weeknight dinners.

A spoon inserted into a bowl of beef curry that is topped with rice and lime wedges.

Common questions

Do you need to brown the beef first?

Yes, browning adds flavor to the meat as well as the curry. For the best browning, make sure you don’t overcrowd the pieces of meat in the pan. This usually means browning the meat in batches.

Is beef massaman curry spicy?

This curry is mildly spicy with a touch of heat. Massaman curry paste has more of a tangy, sweet and smoky flavor, thanks to the warming spices.

What is the best cut of beef for massaman beef curry?

I prefer to use beef stew meat. Not only is it economical, but the marbling of fat going through it means the beef gets tender and juicy as it slowly cooks. If you prefer to cut your own beef for curries, you can use a chuck roast or another roast with marbling.

How do you thicken curry?

Curries usually thicken as they simmer, especially after the addition of full fat coconut milk. For a thicker curry, a cornstarch slurry can be used, which is equal parts cornstarch and water mixed together. It’s stirred into the curry until the desired consistency is reached.

What should you serve with beef massaman curry?

We love to keep it simple with some crushed peanuts, chopped cilantro and lime wedges. For extra heat, you can also add some sliced chilies. It’s also great with rice, like this Instant Pot jasmine rice or Instant Pot basmati rice.

Side view of beef massaman curry in a bowl and topped with chopped cilantro.

Storage instructions

This curry should be stored in the fridge in an airtight container. It will last for up to 4 days.

To reheat, just warm the curry in the microwave or in a pan on the stovetop.

You can also freeze this curry for up to 3 months. Let it defrost in the fridge overnight before reheating.

Overhead view of beef massaman curry in a bowl with rice and topped with chopped cilantro.

More Thai curry recipes

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