Beef Massaman

I love Thai food and there is little Thai Restaurant that is local to me that does a really delicious authentic Massaman after a few attempts I finally came up with this recipe which almost replicates the same sweet and fragrant taste.

Submitted by Jarrah King

Beef Massaman

I love Thai food and there is little Thai Restaurant that is local to me that does a really delicious authentic Massaman after a few attempts I finally came up with this recipe which almost replicates the same sweet and fragrant taste.
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Serving: 4
Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins

Ingredients
 

  • 650g diced beef
  • 2x tins coconut cream
  • 2x tablespoons massaman curry paste
  • 1x cup Chicken stock
  • 2x carrots chopped
  • 1x onion sliced
  • 1x sweet potato chopped
  • 1/2 lemon juiced
  • 2-3 tsp garlic
  • 1x cinnamon stick
  • 2x bay leaves
  • 5x cardamom pods crushed
  • 2x teaspoons brown sugar
  • 1x tablespoon tamarind paste
  • 1x tablespoon fish sauce
  • 1 tsp parsley
  • 1 tsp coriander

Instructions
 

  • Brown beef in batch set aside (optional)
  • Place all ingredients in a slow cooker and cook on low for 6-8 hours until beef is tender.
  • If your sauce is too runny thicken with a little cornflour and water mixture.
  • Serve with steamed rice or cauliflower rice.

Notes

  • I have also used diced lamb instead of beef and its just as lovely.
Tried this recipe?Let us know how it was!

7 thoughts on “Beef Massaman”

  1. Really close to our takeaways version too. I wasn’t sure how many mls each tin of coconut cream so I just put one 400ml tin to start. At the end of cooking, the cream had split so I removed the liquid, added some flour and another 200mls of coconut cream and whisked until thickened on the stove – then added back to the dish. Served with coconut rice. Delicious!

  2. This was the most amazing curry I’ve made yet. I substituted the beef for chicken (4 large drumsticks & 1 large breast). Followed recipe except for coriander. Needed thickening at the end. Next time I will try the tea towel trick. 5 hours on low & the chicken was so tender. Served with coconut rice. The most beautiful & smooth flavours. Absolutely delicious & can’t wait to make it again.

  3. Natalie Atkins

    Loved this recipe. Cooked on low for 8 hours, perfectly tender chuck steak and no splitting of the coconut milk. Veges just perfectly cooked. i did add a large red chilli and a teaspoon of fenugreek. Thanks for posting this.

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