Beef Massaman Curry

A beautiful slow cooked Beef Massaman Curry

Submitted by Grace Nutter

Beef Massaman Curry

A beautiful slow cooked Beef Massaman Curry
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes


  • 400gm Rump diced (or a beef cut of your choosing)
  • 1 x Onion Finley chopped
  • 1 x 400gm coconut milk
  • 1 x Bay leaf
  • 2 x Cinnamon Sticks
  • 1 x table spoon lime juice
  • 6 x Cardamon pod seeds
  • 1 x table spoon of sugar
  • 1 x table spoon garlic
  • 3- 4 x heaped teaspoons of massaman paste
  • 2-3 potatoes diced into cubes


  • Slightly Brown Mince then place in slow cooker.
  • Add all ingredients other than approx 100mm of Coconut Milk.
  • Cook on low for 8 hrs or high for 4 hours.
  • 30 minutes before serving add remainder of coconut milk.
  • Garnish with Coriander

Additional Options

  • Serve with crushed peanuts on top. Or substitute Beef with Chicken or Lamb.

7 thoughts on “Beef Massaman Curry”

  1. Veronica Bontorno

    Absolutely beautiful taste and consistency, beef was so nice and tender, however it didn’t really have the ‘massaman’ taste that you’d get at a Thai restaurant. I would make it again, as both hubby and I really enjoyed it.

  2. Delicious! I used about 1kg of gravy beef and two tins of coconut milk and the whole jar of massaman paste and it turned out amazing. Could of used a little less coconut milk but was still yummy. Cooked it in my 3.5L slow cooker.

  3. Felicity Thambyah

    What do you mean by cardamom pod seeds..should I crack open one of the green pods and count out 6 seeds or is it 6 of the green pods?

  4. Tried this for the first time, couldn’t get cardamom pods unfortunately so used ground, and forgot to add the extra cream at the last 30 mins but was still absolutely delicious. Will definitely make again.

  5. We really enjoyed it, beautiful flavours, although I think I’ll increase the amount of meat next time.

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