How to Make Fragrant Beef Massaman Curry

by The Didsbury Baker

Slow cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven!


  • 85 Grams Unsalted peanuts
  • 400 Milliliters Can of coconut milk
  • 4 Tablespoons Massaman curry paste
  • 600 Grams Stewing steak cut into large chunks
  • 450 Grams Waxy potatoes cut into cubes
  • 1 Onion cut into thin wedges
  • 4 Kaffir lime leaves
  • 1 Cinnamon stick
  • 1 Tablespoon Tamarind paste
  • 1 Tablespoon Soft brown sugar
  • 1 Tablespoon Fish sauce
  • 1 Red chilli deseeded and finely sliced to serve
  • Instructions

    Step 1

    Gather ingredients

    Step 2

    Roast peanuts for 5 minutes at 200°c then remove and chop. Put to one side

    Step 3

    Add 1 tbsp of coconut milk and the curry paste to the casserole dish and heat. Then add the meat and stir until covered and sealed

    Step 4

    Add the rest of the coconut milk and water. Then add the potatoes, onion, kafir leaves, cinnamon, tamarind, fish sauce and most of the peanuts and sugar

    Step 5

    Stir, bring the the boil then put in oven for 2hrs at 160°c

    Step 6

    The smell will fill your home! If needed add a little boiling water to loosen the sauce before serving

    Step 7

    Serve with jasmine rice and sprinkle with the sliced chilli and remaining peanuts