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Massaman Curry

By Nagi Maehashi
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Made-from-scratch Beef Massaman Curry! This epic Thai coconut curry takes time to make but you’ll be rewarded with a rich, fragrant curry with fall apart meat and beautiful layers of flavours that you can’t buy in a jar.

BONUS: I’ve also included directions for how to make this using store bought Massaman Curry paste, including my tip for the BEST brand to use!

Feeling inspired to make a Thai banquet? Try adding Chicken Satay Skewers, Thai Fish Cakes, Pad See Ew Noodles or Thai Fried Rice to your menu!

Overhead photo of two bowls with Massaman Curry on rice with a side salad, ready to be eaten

Massaman Curry

Peanuts, coconut, aromatic fresh and ground spices, potatoes and fall apart beef. What’s not to love about Massaman Curry? It’s like all my favourite things, simmered in one pot!

And it’s not just me. There’s a reason why Massaman Curry seems to appear as a Chef’s Special at almost every Thai restaurant, along with its lamb shank counterpart. And that it was probably the single most requested recipe when I did a recipe call out.

We’ve embraced Massaman as a firm favourite and it’s totally worthy!

Overhead photo of Massaman Curry in a black skillet, fresh off the stove ready to be served

What is Massaman curry?

Massaman Curry is a bit of an outlier in Thai cuisine. It was born from Indian and Malay influences and as a result, the main flavours comes from spices typically associated with Indian curries. Spices such as: cumin, coriander, cloves, nutmeg, cinnamon and cardamom.

Basically, if you take Indian curry spices and do a mash up with aromatics used in Thai curries (garlic, lemongrass, galangal), add coconut and peanuts, you end up with Massaman Curry. So it tastes like a mash up between an Indian curry and Thai Curry.

And we love it!

“It’s not quick and easy, but it’s worth it!”

This recipe was never going to make my quick ‘n easy recipe collection, but every minute is worth it. The freshness of a made-from-scratch massaman curry paste puts store bought to shame.

Yes there are quite a few steps – but it’s not hard and I hope these process photos and the recipe video will give you the confidence that you got this!!!

Cooking beef for Massaman Curry

Best beef for Massaman curry

One of the signature characteristics of Massaman Curry is tender fall apart meat. It’s most commonly made with beef. Though it will work fine with any slow cooking cut of beef, I find that beef chuck has the ideal amount of fat and fibre texture for this curry.

The cooking method for the beef is quite unique – it’s simmered in a pot with beef broth with lemongrass trimmings and bay leaves until it’s fall apart tender, then the reduced braising liquid and beef are later stirred into the curry.

This cooking method makes Massaman Curry very easy to adapt for almost any protein because basically, you just simmer your chosen meat until it’s super tender.

PS The pieces of beef are quite large – and that’s the way it’s supposed to be. Big, juicy, fall apart pieces of beef. yesssssss!

Aromatics for Massaman Curry Paste

The aromatics

The curry paste uses fairly common Thai aromatics.

Galangal is a common ingredient used in South East Asian cuisine – it looks like a red ginger but is tougher to cut, and tastes like citrusy/piney ginger. It can be found at everyday supermarkets in Australia (Coles, Woolies, Harris).

In addition to this, there’s dried Asian chillies (Asian store, or use these ones from Harris Farms), ginger, lemongrass and eschalots (the baby onions / French shallots).

The preparation of the Aromatics for Massaman Curry is quite unique, so I’m going to step through some of the key ones.

Dried Chillies – The seeds of chillies is where most of the spiciness is so by removing the seeds, it makes this curry quite mild. Also, dried Asian chillies are typically more mild than dried chillies from other regions (such as Caribbean and Hispanic).

Lemongrass – Typically when lemongrass is called for in a recipe, the reedy outer layers are peeled off and discarded. I like how the trimmings are used to flavour the beef broth in this recipe. Then the softer inside stalk is used in the standard manner – finely chopped then blitzed in the curry paste.

Lemongrass and dried chillies for Massaman curry

How to make Massaman curry paste

One of the characteristics of Massaman Curry is the signature hint of smokiness. In order to achieve this, the Aromatics are charred in some way – methods vary from using a charcoal grill to cooking in oil, or in a dry skillet which is how I do it in this recipe.

Once charred to infuse the Aromatics with the smokey flavour, the galangal is grated (it’s tough, so that’s the best way to ensure a smooth sauce), the garlic is peeled and the chillies are emptied of the seeds before blitzing in a food processor with toasted spices to make the paste.

How to make Massaman Curry Paste

Alternative: BEST store bought curry paste

We all have times when we need Massaman Curry but making it from scratch simply isn’t viable for whatever reason.

So I’ve included directions for how to make a really great Massaman Curry using store bought curry paste. Whatever the jar says to do, IGNORE IT! Follow the directions I’ve provided to toast the curry paste and brighten it up with a fresh hit of garlic, ginger and lemongrass paste before adding the coconut milk.

And for the BEST Massaman Curry paste, find the little Maesri cans. Restaurants use it, chefs use it, and I hoard it.

And it happens to be a bargain at ~$1.50 a can.

Best store bought Massaman curry paste

I use it for all my Thai curries when I don’t have time / ingredients to make the curry paste from scratch – Red, Green and Lamb Shank Massaman Curry.

Where to find Maesri curry paste – at your local grocery store!

It’s sold at most metropolitan Coles and Woolworths grocery stores in Australia (Asian section), at Harris Farms, practically all Asian stores (it would be un-Asian not to carry it!) and here it is online in Australia, US, Canada* and UK.

* Obscenely expensive, please try to get to an Asian store!

Can’t find it?

Use any Massaman Curry paste you can find. Order of preference (Aussie brands) – Ayam, Five Tastes and bringing up the rear is Volcom (it’s always too sweet).

Making the Massaman curry sauce

We’re on the home stretch here with the best part yet to come – EATING IT!

Making the Massaman Curry sauce and bringing it all together is relatively straight forward. Start off by sautéing the curry paste to bring out the flavour, add coconut milk, cinnamon and star anise.

Next, we season the curry sauce with fish sauce (the salty), tamarind (sour) and sugar (sweet). The holy trinity of Asian cooking – the perfect balance of sweet, salty and sour!

Add potatoes (raw) and by the time the potatoes are tender, the sauce should have reduced and thickened. If it thickens too fast, just thin it with water. Then lastly, plonk the beef back in just to heat through.

Preparation steps for Massaman Curry

Close up of Massaman Curry in a black skillet, fresh off the stove

Massaman Curry over right rice in a rustic brown bowl, garnished with peanuts, fried Asian shallots and fresh red chillies, ready to be eaten

OMG can you imagine the smell of this, simmering away on the stove?? It’s insane!

And those hunks of beef that just fall apart at a touch…. and those tender potatoes that have sucked up all those amazing flavours….

And that sauce… that sauce!! 😩

It’s simply amazing.

Well, not that simple to make. But it’s so, so worth it! – Nagi x

PS Update: I’ve since shared Lamb Shank Massaman Curry. That too is amazing – with a capital A!

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Watch how to make it

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Overhead photo of two bowls with Massaman Curry on rice with a side salad, ready to be eaten

Massaman Curry

Author: Nagi
Prep: 30 minutes
Cook: 2 hours
Total: 2 hours 30 minutes
Curry, Main
Thai
4.96 from 165 votes
Servings4
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Recipe video above. Not the fastest recipe in the world, but worth it! Rich and beautifully fragrant with the signature hint of smokiness, this mild curry is one of the most popular Thai curries ever. While many restaurants tend to tone down the spices and substantially increase the sugar, this recipe is based on authentic versions by Thai food authorities including David Thompson and Sujet Saenkham of Spice I Am. Super easy to adapt to other proteins – see notes!
STORE BOUGHT CURRY PASTE version – see bottom of recipe

Ingredients

Spice Paste:

  • 1 lemongrass (Note 1)
  • 6 dried red Asian chillis (not Thai! Note 2)
  • 4 eschallots , peeled (Note 3)
  • 5 cloves garlic , unpeeled
  • 3 cm / 2.25″ galangal piece , peeled, cut into 3/4 cm / 1/2″ slices (Note 4)
  • 4 – 6 tbsp water

Spice Paste Dried Spices:

  • 1/2 tsp ground cloves
  • 3/4 tsp cumin
  • 1/8 tsp ground nutmeg
  • 3/4 tsp coriander
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon

Beef:

  • 700 g / 1.4lb beef chuck , cut into 4cm / 2.5″ cubes (Note 5)
  • 500 ml / 2 cups beef broth , low sodium
  • 2 bay leaves

Curry Sauce:

  • 1/4 cup / 65 ml vegetable oil
  • 400 ml / 14 oz coconut milk (full fat, 1 can)
  • 1 cinnamon quill
  • 1 star anise
  • 1 tsp tamarind paste/puree (Note 6)
  • 1 tbsp fish sauce
  • 1 tbsp white sugar
  • 2 medium-small potatoes , peeled and cut into 2.5cm / 1″ pieces

Garnish & serving:

  • 3 tbsp peanuts , roughly chopped
  • Finely sliced red chilli (optional)
  • Asian fried shallots (optional, Note 7)
  • Steamed jasmine rice

Instructions

Lemongrass (see video):

  • Remove reedy outer layers and trim lemongrass per Note 1. 
  • Reserve all the trimmings (for beef). Finely chop the white part (for paste.

Beef:

  • Place Beef ingredients in a medium saucepan. Liquid should almost cover beef but not completely – if not, add water.
  • Add lemongrass trimmings.
  • Bring to boil over high heat, then reduce heat and simmer gently for 1.5 – 2 hours until beef is fork tender.
  • Remove beef. If there’s much more than 1.5 cups liquid, simmer to reduce. Set liquid aside.

Char Aromatics (char = flavour!):

  • Place heavy based skillet over high heat until smoking (no oil).
  • Add eschalot, garlic and galangal in skillet. Get a nice char on them, then remove (~1.5 minutes).
  • Add dried chillies into skillet, char 10 seconds or so on each side until charred, then remove.
  • Once cool enough to handle: Grate galangal. Peel garlic. Break chillies in half, shake out seeds and discard.

Spice Paste Dried Spices:

  • Wipe the skillet used above or use a clean one. Heat on medium heat, add Spice Paste Dried Spices. Toast for 30 seconds or until they start to smell fragrant – do not let them burn. Immediately transfer into bowl.

Curry Paste:

  • Place chillies in food processor. (Note 8) Blitz until finely chopped.
  • Add galangal, finely chopped lemongrass, the toasted Spice Paste Dried Spices, and remaining Spice Paste ingredients, starting with 4 tbsp water. Blitz until smooth – add more water if required.

Curry Sauce:

  • Place oil in a pot or large skillet over medium high heat. Add curry paste and cook for 3 minutes until the liquid has cooked out and it’s thick and fragrant.
  • Add coconut milk, stir to incorporate.
  • Add cinnamon, star anise and reserved beef braising liquid. Reduce heat to medium and simmer for 3 minutes.
  • Stir in fish sauce, tamarind and sugar, stir.
  • Add potatoes and cook for 7 minutes or until potatoes are tender, turning as required.
  • Add beef and simmer for 2 minutes or until sauce has reduced and thickened.
  • Adjust: saltiness with fish sauce, sour with tamarind and sweet with sugar. The taste should be sweet, salty and sour, with more emphasis on the sweet and sour notes. Top up with a little water if the curry seems too thick
  • Serve over jasmine rice, garnished with peanuts (essential!) plus optional crispy Asian shallots and fresh chillies.

Recipe Notes:

STORE BOUGHT CURRY PASTE directions: Use Maesri brand if you can, it’s the cheapest and best by far. Use the whole can – 114g/4oz – or the same amount of other brands. 
  • Follow Beef steps to cook beef and make broth;
  • Skip all curry paste making steps;
  • Under Curry Sauce steps, use store bought paste instead of homemade PLUS 2 garlic cloves minced, 2 tsp minced ginger plus 1 tbsp lemongrass (paste OR finely grated fresh, white part only).
  • Cook it off for 3 minutes per recipe, proceed with recipe as written.
1. Lemongrass preparation: Cut lemongrass to leave you with just the bottom 8 cm / 3″. Peel off the reedy outer layers, then trim the tough base off, leaving you with a pale green / white stem. This part will be used for the paste. The trimmings are used in the beef braising broth.
2. Chillies – This curry is not supposed to be spicy, just a warm hum. This recipe is made with the generic Asian dried chillies purchased from Asian grocery stores which are usually not that spicy. It is not made with Thai Chillies which are considerably spicier (cut down to 2 or 3).
The spiciness of chillies (dried and fresh) is like playing roulette – at different times of the year, they go up and down. The only way to really control how spicy your curry will be is to taste the chilli. If it’s not that spicy, proceed with the recipe. 
But if it’s spicy, then feel free to dial it back – 3 is a good starting point, 2 if you are really concerned.
You can substituted with other dried red chillies but always check spiciness first!
3. Eschalots = French onions = those small red / purple baby onions. Can sub with 1 red onion, peeled and quartered.
4. Galangal – Looks like ginger but with a red skin and harder to cut. Tastes like citrusy/piney ginger. Found at everyday supermarkets in Australia. If you really can’t find it, sub with ginger + zest of 1 lime.
5. Beef – Massaman is supposed to be made with large pieces of meat, rather than small bite size pieces, so the meat needs to be slow cooked to become tender and absorbs the flavour of the braising liquid. Can be substituted with brisket but make sure you trim off the thick layer of fat, otherwise the sauce ends up too greasy. Gravy beef is also suitable, as long as you can find large pieces.
OTHER PROTEINS: Pork, goat, rabbit, bone in chicken pieces, lamb. Cut into large pieces and just simmer until fork tender, adjusting liquid level with water if required to end up with about 1 1/2 cups liquid at the end. I’ve had Massaman Lamb Shank at a restaurant and it was EPIC!
6. Tamarind – Sour paste used in South East Asian cooking. Sold in jars at supermarkets in Australia in the Asian section. Can substitute with lime juice (2 tsp) or vinegar (1 tsp).
7. Asian Fried Shallots – Little pops of salty, fried, crispy goodness I’m addicted to! Sold in the Asian aisle of supermarkets in Australia but better value at Asian stores!
8. Blitzing – You need a decent food processor for any curry paste, to ensure it’s powerful enough to blitz the ingredients into a smooth paste.
9. Storage: terrific served fresh and also Keeps well in the fridge for 3 days. I imagine it freezes well – just give the sauce a good stir to smooth it out.
10. Recipe source: Another RecipeTin Family effort! We find many Thai restaurants tend to dumb down the spices and make the sauce too sweet. So we looked to more authentic recipes from David Thompson (the man!) and Sujet Saenkham of Spice I Am fame for inspiration on how Massaman curry really should be done. After three or four cracks at it, we love we’ve ended up and hope you will love our Massaman curry as much as we do!
11. Nutrition per serving. I never said this was diet food! To cut back on calories, trim the excess fat from the beef (the nutrition calculator isn’t smart enough to do this, this will cut out loads of fat) and reduce oil from 3 to 2 tbsp. Please don’t sub coconut milk with the lite stuff, it doesn’t have nearly enough coconut flavour for this curry. Also, the potato can be subbed with non carb veg – this will also lower the calories.

Nutrition Information:

Calories: 747cal (37%)Carbohydrates: 27g (9%)Protein: 38g (76%)Fat: 56g (86%)Saturated Fat: 28g (175%)Cholesterol: 103mg (34%)Sodium: 951mg (41%)Potassium: 1398mg (40%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 20IUVitamin C: 16.9mg (20%)Calcium: 113mg (11%)Iron: 11.2mg (62%)
Keywords: Massaman Curry
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Dozer the golden retriever dog ogling over beef

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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441 Comments

  1. Elyse! says

    Hey Nagi – if I were to substitute chicken for this recipe, do you think I should I still use beef broth or should I sub chicken broth as well? Thanks!!

    Reply

    • Nagi says

      Hi Elyse, you need the beef broth – it has more flavour 🙂 N x

      Reply

  2. Stuart Strickland says

    5 stars
    I did this with whole lamb shanks and it was amazing.

    Reply

    • Nagi says

      Yum – I LOVE this idea Stuart!

      Reply

  3. Lynn says

    5 stars
    I made this for dinner today. It took nearly 3 hours to make but it was worth it. Soooo delicious. I’ll definitely be making it again but might enlist the husband to help with the prep.

    Reply

    • Nagi says

      It’s totally worth it Lynn!!! I’m so glad you enjoyed it 🙂

      Reply

  4. Cheryl says

    My husband voted this the best thing I’ve ever cooked. Being that we’ve been married nearly 40 years, that was a pretty good compliment.
    I made it after work, so did cheat and cooked the beef in the pressure cooker with the stock, bay and trimmings while I was making the paste. It was amazing! Thank you x

    Reply

    • Nagi says

      What a compliment!!! That’s great to hear Cheryl! N x

      Reply

  5. Kelly says

    5 stars
    Hi Nagi! I’m officially hooked on your recipes and no longer look elsewhere (unless you don’t have a recipe which is pretty much never! 🙂 ) My hubby now is a frequent visitor to your site suggesting new recipes to try… just have to try and get him in the kitchen too…

    Just wanted to say I made this recipe for dinner last night and it is seriously good.
    So much flavour. I think my chillis may have been of the hotter variety because it definitely had a lot of warmth to it – too hot for my 4 year old. As usual, I made too much rice so your chicken fried rice is getting a run tonight.

    Keep up the good work Nagi!!!

    P.S. I live on the north shore in Sydney and love your helpful hints on where to buy bits and pieces…very helpful.

    Reply

    • Nagi says

      Thanks so much for the great feedback Kelly!! Thats so nice to hear ❤️

      Reply

  6. Thijs says

    Hi Nagi!

    When I visited Thailand I had this great massaman in Pai. Looking forward to making this to relive those times. What veg do you suggest to add (I think the one I got had onion in it) and when?
    Thanks in advance!

    Reply

    • Nagi says

      Hi Thijs, traditional massaman doesn’t have any added veg apart from potatoes, but if you want to boost your veg intake, try adding some eggplant, zucchini, capsicum or even beans! The options are endless 🙂

      Reply

  7. Kate says

    Wondering if this recipe can be made with the Maesri masaman curry paste?

    Reply

    • Nagi says

      It sure can Kate! I’m testing it and will have a “pimped” version soon!

      Reply

      • Justine says

        I’m patiently (not really) waiting for your Maesri cheats version Nagi. I have a tin in my cupboard calling my name.

        Reply

  8. Sam says

    5 stars
    I’d be very interested in trying a revised recipe that pimps out a curry paste as mentioned in previous posts. Your pimped green curry recipe is just to die for! I love all the detail you put into your recipes for understanding substitutions and the video is a great summary.

    For anyone else making this, I strongly recommend a set of teaspoons handy to compare the curry after adding each ingredient. Also, note that thick-cut Potatoes will take 20 minutes to cook in the simmering curry sauce.

    When I added the beef, I also added a tablespoon of almond meal and crushed peanuts into the curry to soften up. This also evens out the consistency of the blended curry paste.

    Nagi the best Massamum I have ever had was apparently a slow-cooked beef tenderloin that was marinated in pineapple! This probably breaks all the rules, but whatever they did it was totally epic. I just can’t get my beef that tender.

    Reply

    • Nagi says

      Oh yes, I have that in the works, thanks for reminding me!!!

      Reply

  9. Anna says

    5 stars
    This recipe is incredibly authentic and expertly explained. Thank you so much! Btw- if anyone is looking that is vegetarian- I used jackfruit instead of meat- but still boiled it with the Lemmon grass trimmings for a bit. The curry obviously lost some of the meaty flavor- but it still tasted fantastic! Next time I will parboil the potatoes- as it took far longer than 7 mins to get them soft. All in all- an amazing recipe. Bravo!

    Reply

  10. Monisha says

    Hi, I was wondering if you had a suggestion on how to make this with shrimp instead of beef. Thank you!

    Reply

  11. Kate says

    5 stars
    Love this recipe, but I am away from home and don’t have access to a food processor. Could I use Maesri curry paste?

    Reply

    • Nagi says

      Hi Kate, you sure can – I like to pimp thinks up a little though so would add some garlic, ginger & lemongrass paste. I’m actually in the process of testing this and will write up a curry paste version soon! – N x

      Reply

  12. Artur says

    thank you very much for the recipe. I have been looking for a long time, experimenting but I have never been able to get this wonderful aroma and taste of massaman

    Reply

    • Nagi says

      Thanks so much for the great feedback Artur!

      Reply

    • Artur says

      5 stars
      thank you very much for the recipe. I have been looking for a long time, experimenting but I have never been able to get this wonderful aroma and taste of massaman

      Reply

  13. Maria says

    5 stars
    Just wanted to say thank you Nagi for this incredible recipe. – So much depth of flavour. Made it for dinner tonight and I will definitely be making again. Maybe even possibly doing a double/triple batch of the curry paste and freezing in containers.

    Reply

    • Nagi says

      YES!!! That’s the best!

      Reply

  14. Maria says

    Hey Nagi, just wondering wether you can make the paste in advance and refrigerate/freeze it? Also just wondering what your preferred brand is for supermarket bought beef stock (I’m in NSW) as I don’t have any home made at the moment and want to try this recipe tonight. Absolutely love your recipes!
    Thanks.

    Reply

    • Nagi says

      Hi Maria, yes you can make the paste in advance, keep in the fridge for a couple of days or freeze up to a month. I use Campbell’s stock when cooking – N x

      Reply

  15. Katrina says

    5 stars
    Delicious, beautiful balance of flavours.
    Will definitely be making again.

    Reply

    • Nagi says

      Thanks so much Katrina for letting me know!

      Reply

  16. Michelle says

    Made this last night and WOW it was a hit. All the spices and fish sauce brings it alive. added more chili as i love spice and added more vegetables to bulk it up as i normally don’t have curries with rice! Fantastic thank you

    Reply

    • Nagi says

      That’s great Michelle!

      Reply

  17. Stephen says

    Hi Nagi! Thanks for this recipe. I cooked it last night. The flavours were out of this world. The potatoes were too hard, though. I cut them to 2.5cm and cooked for 7 minutes then probably 10 more reducing the sauce. Does the type of potato make a difference? Anyway, other than that the dish was awesome. I’ve cooked your recipes three nights this week and I’ll be doing the Vietnamese Caramel Chicken tonight. Can’t wait! Your site inspires me (a 50-year-old, fast-food loving, single man) to cook. That takes some doing. Lol. Thank you 🙂

    Reply

    • Nagi says

      Hi Stephen, yes it could be the type of the potatoes you used – sorry you had issues here! I hope you love the chicken – make sure you let me know what you think!

      Reply

  18. Melanie Massey says

    5 stars
    Nagi. This Massaman Curry was absolutely sublime, worth going the extra mile for. I am totally converted and won’t be using store bought pastes again. Thanks again for yet another magnificent recipe

    Reply

    • Nagi says

      I’m so glad you loved it Melanie!

      Reply

  19. Bill Hancock says

    Just done this recipe but had to use ginger and lemon zest instead of the galangal, still tasted great.

    Reply

    • Nagi says

      Awesome Bill!!

      Reply

  20. Brigette says

    Thank you Nagi for this recipe – it is delicious!!! I made it exactly as stated (except for ginger instead of galangal) and my parents and I are loving it.

    This recipe will definitely be one of our regulars!

    Reply

    • Nagi says

      I’m so glad it was a hit Brigette!!

      Reply