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Rich and creamy beef massaman curry with tender beef chunks, potatoes, peanuts, and aromatic Thai spices served in a bowl with rice.

Beef Massaman Curry Recipe – Authentic Thai Dinner Idea

This beef massaman curry recipe is a Thai classic full of rich, aromatic flavor. Tender beef is simmered with potatoes, peanuts, and a creamy coconut curry sauce infused with warm spices. Perfect for serving with rice, this authentic Thai dinner is comforting, hearty, and sure to impress at family meals or gatherings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Comfort Food, Main Dish
Cuisine Fusion (Thai-Muslim origins), Thai
Servings 6
Calories 480 kcal

Equipment

  • Large heavy pot or Dutch oven
  • Wooden spoon
  • Knife + cutting board
  • Measuring cups & spoons
  • Ladle

Ingredients
  

  • 2 lbs beef chuck or short ribs, cut into chunks
  • 2 tbsp vegetable oil
  • 1 large onion, sliced
  • 3 tbsp Massaman curry paste (store-bought or homemade)
  • 2 cans (13.5 oz each) full-fat coconut milk
  • 2 medium potatoes, peeled & cubed
  • 2 carrots, sliced
  • ½ cup roasted peanuts
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar (or brown sugar)
  • Juice of 1 lime
  • Fresh cilantro or Thai basil for garnish

Instructions
 

  • Brown beef: Heat oil in a heavy pot. Brown beef chunks on all sides, then set aside.
  • Sauté paste & aromatics: In the same pot, sauté curry paste with onions until fragrant.
  • Add coconut milk: Pour in coconut milk, stir well, and return beef to the pot.
  • Add vegetables & spices: Stir in potatoes, carrots, cinnamon stick, cardamom pods, fish sauce, and palm sugar.
  • Simmer: Cover and cook on low heat for 1.5–2 hours, stirring occasionally, until beef is tender and vegetables are soft.
  • Finish: Adjust seasoning with lime juice, salt, or sugar to balance flavors.
  • Serve: Garnish with roasted peanuts and fresh herbs. Pair with jasmine rice or roti.
  • Texture note: Sauce should be creamy, beef tender, and potatoes soft but intact.
    Pro Tip: Cook low and slow for maximum flavor infusion.

Notes

  • Protein swaps: Chicken, lamb, or tofu can replace beef.
  • Vegetarian option: Use chickpeas or pumpkin with vegetable broth.
  • Storage: Refrigerate up to 3 days; freeze for 1 month.
  • Reheating: Warm gently on the stove with a splash of coconut milk.
  • Flavor tip: Homemade curry paste adds authenticity, but store-bought works well with added fresh garlic and ginger.
Keyword authentic Thai recipe, beef massaman curry, coconut milk curry, comfort food curry, Thai beef curry