Beef Massaman Curry



  • 400 ml. coconut milk (canned)
  • 85 grams of unsalted peanuts
  • 600 grams beef steak (large cut)
  • 4 tablespoons of massaman curry paste
  • 450 grams waxy potatoes
  • 1 onion (finely chopped)
  • 1 tablespoon tamarind paste
  • 1 stick of cinnamon
  • 4  lime leaves
  • 1 tablespoon of fish sauce
  • 1 tablespoon of dates
  • 1 red pepper


First, set the oven to 200 degrees and the fan to 180 degrees.

Arrange the unsalted peanuts on a baking tray and roast them in the oven for 5 minutes.

Then wait for it to cool to room temperature. Roughly chop when completely cooled.

Pour 2 tablespoons of coconut milk into a large lidded casserole dish and heat.

Add the curry paste and fry for about 1 minute.

Then add the large chunks of steak and mix. Cook this way until sealed.

Mix potatoes, onions, sugar, tamarind paste, peanuts, fish sauce and remaining coconut milk in a separate bowl.

Add this mixture to the meat and cook for about 2 hours.

Transfer the cooked meat to serving plates. Serve with thinly sliced ​​red pepper, roasted peanuts and jasmine rice on top.

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