Recipe: Beef curry - Massaman Beef Curry

Rating: 4.9 stars based on 1225 reviews

Serves: 6


  • 1kg diced beef stewing steak
  • 4 tablespoons cooking oil
  • 500g small potatoes, halved
  • 250g small onions, halved
  • 5 tablespoons massaman paste (see recipe below)
  • 2 (400ml) tins coconut cream
  • 160ml hot water
  • 50g dark brown soft sugar

    For the Massaman sauce

    • Thumb-sized piece of Ginger,peeled and roughly sliced
    • 4 small red chillies or to taste
    • 4 cloves garlic
    • 3 spring onions
    • 2 teaspoons chopped lemon grass - could tamarin paste be used?
    • 2 teaspoons groundnut oil
    • 2 teaspoons sugar
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground cardamon
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground tumeric
    • 2 tablespoons tamarind water
    • 2 tablespoons fish sauce


    • To make the massaman paste: Process all the ingredients in a liquidiser or food processor. If it's too dry, add a little water to make a paste. Use in this recipe, store any remainder in the refrigerator for upto 3 weeks.
    • Heat the oil in a large saucepan and brown steak in batches. Remove from pan.
    • Add the potatoes and onion to same saucepan and stir until lightly browned. Add 5 tablespoons curry paste and stir over high heat for 1 minute.
    • Add the coconut cream, steak, water and sugar. Bring to the boil, then simmer for about 45 minutes, uncovered or until the meat is tender.


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