Massaman Curry Recipe

Name: Massaman Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef skirt steak, cut into 1-inch pieces; 2 cups beef stock; 5 None cardamom pods, bruised; 1/4 tsp ground cloves; 2 None star anise; 1 tbsp grated palm sugar or brown sugar; 2 tbsp fish sauce; 2 tbsp tamarind concentrate; 2 cans (14 oz each) coconut milk; 2 tbsp Massaman curry paste; 8 None baby onions, halved; 1 None sweet potato, coarsely chopped; 1/4 cup coarsely chopped roasted unsalted peanuts; 2 None green onions, thinly sliced

Servings: persons

2 lbs beef skirt steak, cut into 1-inch pieces
2 cups beef stock
5 None cardamom pods, bruised
1/4 tsp ground cloves
2 None star anise
1 tbsp grated palm sugar or brown sugar
2 tbsp fish sauce
2 tbsp tamarind concentrate
2 cans (14 oz each) coconut milk
2 tbsp Massaman curry paste
8 None baby onions, halved
1 None sweet potato, coarsely chopped
1/4 cup coarsely chopped roasted unsalted peanuts
2 None green onions, thinly sliced

1
Place beef, 1 1/2 cups of the stock, cardamom, ground cloves, star anise, sugar, fish sauce, 1 tbsp of the tamarind and half the coconut milk in large saucepan. Bring to a gentle boil. Reduce heat to low; simmer, uncovered, about 1 1/2 hours or until beef is almost tender.
2
Strain beef over large bowl, reserving 1 cup of the braising liquid. Discard solids and remaining liquid. Cover beef to keep warm.
3
Cook curry paste in same pan, stirring, until fragrant. Add remaining coconut milk, tamarind and 1/2 cup stock; bring to a boil. Cook, stirring, for 1 min or until mixture is smooth. Return beef to pan with baby onion, sweet potato and reserved braising liquid; simmer, uncovered, for 30 mins or until beef and vegetables are tender.
4
Remove curry from heat. Stir in peanuts and green onion.

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs beef skirt steak, cut into 1-inch pieces, 2 cups beef stock, 5 None cardamom pods, bruised, 1/4 tsp ground cloves, and more.

Yes, Massaman Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Massaman Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions