Massaman Curry

Massaman is Thailand's most complex curry, introduced by Persian Muslim traders centuries ago and celebrated for its warm spices — cardamom, cinnamon, cloves — that are rare in Thai cooking. Beef slow-cooks until falling tender in a coconut curry sauce studded with potatoes, onion, and roasted peanuts. It is a deeply comforting, mildly spiced curry prized for its layered depth.

Serves: 4

Ingredients

• 800g (1.75 lb) beef chuck or brisket, cut into 4cm (1.5 in) chunks
• 400ml (14 oz) can full-fat coconut milk, divided
• 3 tbsp (50g) massaman curry paste (store-bought or homemade)
• 300g (10 oz) baby potatoes, halved
• 1 large onion, cut into wedges
• 70g (½ cup) roasted unsalted peanuts
• 2 tbsp (30ml) fish sauce
• 1 tbsp (15ml) tamarind paste
• 1 tbsp (12g) palm sugar or brown sugar
• 3 cardamom pods
• 1 cinnamon stick
• 3 dried bay leaves
• Steamed jasmine rice, to serve
• Fresh coriander (cilantro) leaves, to garnish

Instructions

1. Spoon the thick coconut cream from the top of the can into a large heavy pot or wok over medium heat. Fry until the cream splits and the oil separates (3–4 minutes).
2. Add the massaman paste and fry in the coconut oil 2–3 minutes until very fragrant. Add cardamom, cinnamon stick, and bay leaves.
3. Add beef and stir to coat in the paste. Pour in the remaining coconut milk and enough water to just cover the meat (about 200ml / ¾ cup).
4. Bring to a boil, then reduce to a very gentle simmer. Cook partially covered for 1 hour.
5. Add potatoes, onion, and half the peanuts. Continue simmering 30–40 minutes until beef is very tender and potatoes are cooked through.
6. Season with fish sauce, tamarind, and sugar. Taste and adjust — the curry should be slightly sweet, slightly sour, rich, and gently spiced.
7. Serve over jasmine rice, garnished with remaining peanuts and fresh coriander.

Cook's Notes: Massaman paste varies in saltiness between brands — season at the end. A slow-cooker works beautifully: cook on Low for 7–8 hours after step 3. Leftover curry improves overnight as the spices mellow.