Equipment
Ingredients
Proteins & Produce
- 800 g beef chuck steak, cut into 4cm pieces
- 400 g waxy potatoes, peeled and cut into 3cm chunks
- 200 g brown onion, cut into thick wedges
Liquids & Paste
- 200 ml coconut cream
- 400 ml full-fat coconut milk
- 115 g massaman curry paste
- 250 ml water
Aromatics & Seasonings
- 60 g roasted unsalted peanuts
- 40 g palm sugar, finely chopped
- 45 ml fish sauce
- 30 ml tamarind concentrate
- 1 cinnamon stick
- 2 star anise
- 4 cardamom pods, lightly crushed
- 2 bay leaves, dried
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1441 kcal
- Protein
- 55 g
- Carbohydrates
- 161 g
- Fat
- 71 g
- Fiber
- 16 g
- Sugar
- 54 g
- Sodium
- 3047 mg
- Saturated Fat
- 40 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 0 mg
- Potassium
- 2430 mg
- Calcium
- 167 mg
- Iron
- 10.9 mg
- Magnesium
- 223 mg
- Phosphorus
- 1061 mg
- Zinc
- 14.0 mg
- Vitamin A
- 65 mcg
- Vitamin C
- 22 mg
- Vitamin E
- 1.2 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.9 mg
- Thiamin
- 0.33 mg
- Riboflavin
- 0.12 mg
- Niacin
- 6.7 mg
- Folate
- 58 mcg
- Water
- 141 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef's knife and cutting board, portion the beef chuck into 4cm pieces, the peeled potatoes into 3cm chunks, and the brown onion into thick wedges. Measure out all wet and dry ingredients.
Place a Dutch oven over medium heat. Pour in the thick coconut cream and gently simmer. Stir occasionally until the coconut cream cracks, meaning the coconut oil visibly separates from the white solids. This usually takes 5 to 10 minutes.
Add the massaman curry paste, cinnamon stick, star anise, cardamom pods, and bay leaves to the cracked coconut cream. Fry the paste in the separated coconut oil until it is highly aromatic and darkens slightly in color.
Add the diced beef chuck steak to the pot. Stir thoroughly with a wooden spoon to coat the meat evenly in the fried curry paste. Cook briefly just until the exterior of the beef begins to lose its raw color.
Pour in the full-fat coconut milk and water. Stir to combine, scraping up any fond from the bottom of the pot. Bring the liquid to a gentle boil (around 100 degrees Celsius or 212 degrees Fahrenheit), then immediately reduce the heat to low. Cover the pot and simmer gently for 1 hour and 30 minutes.
Remove the lid and gently stir in the potatoes, onions, and roasted peanuts. Continue to simmer uncovered for another 30 minutes, or until the potatoes are cooked through and the beef is completely tender. If the sauce looks too thick, add a small splash of water.
Stir in the chopped palm sugar, fish sauce, and tamarind concentrate. Simmer for a final 5 minutes to allow the sugars to dissolve. Taste the sauce carefully; it should be perfectly balanced between rich, sweet, salty, and slightly sour. Adjust with more sugar, fish sauce, or tamarind if necessary.
Remove the pot from the heat. Allow the curry to rest for 10 to 15 minutes before serving. This resting period allows the fat to rise and the complex flavors to settle. Skim any excessive oil from the surface if desired.
Chef's Notes
- Cracking the coconut cream is a foundational technique in traditional Thai curries. It allows the curry paste to fry in pure coconut fat rather than boil, drawing out the fat-soluble essential oils from the spices and producing a richer, glossier sauce.
- The balance of flavors is critical in Massaman curry. Do not just add the exact measurements of sugar, fish sauce, and tamarind and assume it is finished. Palm sugars vary in sweetness, and tamarind concentrates vary wildly in sourness. Always taste and adjust.
- Waxy potatoes hold their shape perfectly during a long braise. Avoid starchy baking potatoes as they will disintegrate and turn the rich coconut sauce into a thick, muddy stew.
- Massaman is famously a next-day dish. While it is delicious immediately, the complex whole spices penetrate the beef and potatoes far more deeply if the curry is cooled and refrigerated overnight before reheating gently.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will deepen and improve overnight.
Freezer: 3 months — Potatoes may change texture slightly upon freezing, becoming slightly softer.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much in the fridge.
Troubleshooting
Coconut cream will not crack or split to release its oil.
Cause: The coconut cream contains stabilizers, emulsifiers like guar gum, or is highly homogenized.
Fix: Add 1 to 2 tablespoons of neutral oil or coconut oil to the pot to facilitate frying the curry paste.
Prevention: Check the label and buy brands containing only coconut extract and water, with no added emulsifiers.
The beef is tough, chewy, or dry.
Cause: The curry was boiled too aggressively, or the simmer time was cut short, preventing connective tissues from breaking down.
Fix: Add a little more water to prevent the sauce from burning and continue simmering on low heat until the meat is fork-tender.
Prevention: Ensure the liquid remains at a very gentle, low simmer and be patient with the braising time.
The sauce is too thin and watery.
Cause: Excessive water was added or the pot was covered for too long during the vegetable simmering stage.
Fix: Remove the beef and potatoes, then increase the heat to reduce the sauce quickly. Once thickened, return the solids to the pot.
Prevention: Leave the lid off during the final 30 minutes when cooking the potatoes to allow reduction.
Cultural Context
Massaman is a unique Thai curry with Persian and Indian influences, originating in Southern Thailand. Its name is believed to be derived from the word Muslim, reflecting its Islamic roots, which is why it commonly features beef or chicken rather than pork. The presence of dry, warming spices like cardamom, cinnamon, and star anise makes it highly distinct from the fresh-herb dominant green and red curries of Thailand.
