Massaman curry is a Thai curry dish that is typically made with a combination of fragrant spices and herbs, coconut milk, meat (often beef or chicken), potatoes, and peanuts. The dish is known for its rich and complex flavors, which are derived from a combination of Indian and Thai influences.

Massaman Curry

Recipe by caion


Prep time


Cooking time



Massaman curry is believed to have originated in southern Thailand, and is thought to have been influenced by Indian and Muslim cuisines. It is generally considered to be a mild or moderately spicy dish, and is popular in Thailand and around the world.


  • 1 pound beef, cut into bite-sized pieces

  • 2 tablespoons massaman curry paste

  • 1 can (14 oz) coconut milk

  • 1 large onion, sliced

  • 2 large potatoes, peeled and cut into bite-sized pieces

  • 1 cup roasted peanuts

  • 2 tablespoons tamarind paste

  • 2 tablespoons palm sugar

  • 1 tablespoon fish sauce

  • 3-4 kaffir lime leaves

  • 2-3 cinnamon sticks

  • 2-3 star anise

  • 1 tablespoon vegetable oil

  • Salt to taste

  • Fresh cilantro, for garnish

  • Cooked jasmine rice, to serve


  • Heat the oil in a large pot over medium-high heat.
  • Add the curry paste and stir fry for 1-2 minutes until fragrant.
  • Add the beef and stir fry for another 2-3 minutes until browned.
  • Add the coconut milk, onion, potatoes, peanuts, tamarind paste, palm sugar, fish sauce, kaffir lime leaves, cinnamon sticks, and star anise.
  • Stir everything together and bring to a boil.
  • Reduce the heat to low and let the curry simmer for 45-60 minutes until the beef is tender and the potatoes are cooked through.
  • Stir occasionally and add a little water if the curry becomes too thick.
  • Taste the curry and adjust the seasoning with salt, palm sugar, or fish sauce as needed.
  • Serve the curry over jasmine rice and garnish with fresh cilantro.

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