Make a rich and aromatic beef Massaman curry with tender chunks of slow-cooked beef, creamy coconut milk, and homemade Thai-inspired curry paste. This authentic one-pot recipe is packed with warm spices, perfect for meal prep or a cozy dinner. Includes gluten-free options and tips for customization.

This rich and aromatic Thai-inspired beef curry is packed with warm spices, creamy coconut milk, and tender braised beef. Everything starts with a homemade Massaman paste for deep, complex flavor.

Table of Contents

Ingredients

Massaman Paste

1 red onion, chopped
3 mild red chillies (e.g., Fresno), roughly chopped (adjust to taste)
2 tsp ground coriander
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp white pepper
3 garlic cloves, peeled
2 sticks lemongrass, inner part finely chopped (or 2 tsp lemongrass paste)
1 tsp minced fresh ginger
1 tsp shrimp paste (optional)
3 tsp fish sauce (ensure gluten-free if needed)
1 tsp brown sugar
Small bunch of fresh coriander (cilantro) stalks (save the leaves for garnish)
½ tsp salt

For the Curry

2 tbsp vegetable oil
1½ tbsp cornflour (cornstarch)
1 kg (2.2 lbs) braising beef (beef chuck), cut into chunks
¼ tsp salt
¼ tsp freshly ground black pepper
400 ml (1⅔ cups) beef stock (use gluten-free stock cubes if necessary)
400 g (14 oz) canned coconut milk (check label for gluten-free)
500 g (1.1 lbs) baby new potatoes, halved if large
Juice of 1 lime

To Serve

Steamed rice
Chopped fresh coriander (cilantro)
Chopped red chillies
Lime wedges

Instructions

Make the Massaman Paste:
Place all paste ingredients in a food processor or mini chopper. Blend until smooth. Set aside.
Prepare the Beef:
In a large bowl, toss the beef chunks with cornflour, salt, and pepper until coated.
Sear the Beef:
Heat the oil in a large heavy-based pan over medium-high heat. Sear the beef for about 5 minutes until browned, letting it sit undisturbed at first to develop a crust. Do this in batches if needed. Scrape the bottom of the pan if the meat sticks.
Add the Paste:
Reduce heat to medium. Stir in the Massaman paste and cook for 2–3 minutes, allowing the flavors to release.
Simmer the Curry:
Pour in the beef stock and coconut milk. Stir well, scraping up any browned bits from the bottom. Cover and simmer on low for 1 hour 45 minutes. Alternatively, place the covered pan in a preheated oven at 160°C (320°F fan).
Add the Potatoes:
Stir in the baby potatoes and cook for another 25–30 minutes, until the potatoes are fork-tender.
Finish and Serve:
Stir in the lime juice. Serve the curry over steamed rice, garnished with coriander, red chillies, and lime wedges.

Tips

Make Ahead: The curry tastes even better the next day, so feel free to prepare it in advance.
For Extra Tender Beef: Cook low and slow. Don’t rush the simmering time.
Don’t Skip the Browning: It adds depth and richness to the curry.
Chilli Control: Use fewer chillies or remove seeds for a milder version.

Variations and Substitutions

Protein: Swap beef for lamb shoulder or chicken thighs for a different twist.
Vegetarian: Use firm tofu and vegetable stock. Omit fish sauce and shrimp paste or use plant-based alternatives.
Lemongrass Alternative: If you can’t find fresh lemongrass, use paste or a little lemon zest in a pinch.
No Food Processor? Use a mortar and pestle or finely mince the paste ingredients by hand.

FAQs

Can I freeze this curry?
Yes. Let it cool completely, then freeze in portions for up to 3 months. Thaw and reheat gently on the stove.

Is Massaman curry spicy?
It’s mildly spiced with warming flavors. You can easily adjust the heat level with more or fewer chillies.

Can I use store-bought Massaman paste?
Yes, in a pinch, but homemade delivers a richer, fresher flavor.

Serving Suggestions

With Jasmine or Basmati rice to soak up the flavorful sauce.
Serve with naan or roti for dipping.
Add a Thai cucumber salad on the side for freshness.
Top with roasted peanuts for extra texture and crunch.

Why You’ll Love This Recipe

This Massaman curry is a perfect blend of savory, sweet, and tangy flavors. The slow-cooked beef becomes incredibly tender, and the creamy coconut sauce is comforting and deeply aromatic. With homemade paste and customizable spice levels, it’s a restaurant-quality dish you can master at home.