Beef Massaman


May 11, 2016

Beef Massaman 4 0 5 1

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.

  • Prep: 20 mins
  • Cook: 6 hrs
  • 20 mins

    6 hrs

    6 hrs 20 mins

  • Yields: 4 servings


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


1Brown beef in batch set aside (optional)

2Place all ingredients in a slow cooker and cook on low for 6-8 hours until beef is tender.

3If your sauce is too runny thicken with a little cornflour and water mixture.

4Serve with steamed rice or cauliflower rice.


1I have also used diced lamb instead of beef and its just as lovely.

Submitted by Jarrah King


2 Reviews

Jillian Turner

May 27, 2018

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.


January 21, 2017

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!

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