Massaman Curry with Beef

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40 min Serves 4

Thai Massaman Curry with beef

Massaman, the classic mild southern curry is the Irish stew of Thai curries - wholesome, robust and aromatic.


  • 400ml Thai Gold Coconut Milk
  • 2-3 teaspoons Thai Gold Massaman Curry Paste
  • 400g Sliced beef, round steak or stewing beef
  • 2-3 teaspoons Thai Gold Nam Plaa (Fish Sauce)
  • 150ml Beef stock
  • 2 teaspoons Thai Gold Palm Sugar or normal sugar
  • 1/2 teaspoon Vegetable oil
  • 70g Cashew nuts
  • 1 large Onion, finely sliced
  • 3 large Potatoes, cubed - waxy are best
  • 250ml Water


  1. Add the Thai Gold Coconut Milk to a saucepan and heat up to near boiling, stirring frequently.
  2. Add the Massaman Curry Paste and stir, combining the paste with the milk.
  3. Add the beef and the beef stock.
  4. Add 3-4 tsp of Thai Gold Nam Plaa (Fish Sauce), and the Palm Sugar.
  5. Next add the cubed potatoes, the onions and the water. Reduce to medium heat and slow cook for 30-35 minutes, stirring every few minutes.


  • Tip: In a pan, add a few drops of oil, toast the nuts over a low heat until browned tossing frequently and use as garnish.
  • Tip: Cook Massaman for as long as possible for best results.
  • Serving: Serve with Thai Gold Jasmine Rice, leftovers need to be mopped up with crusty bread, yummy!