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Thai Beef Massaman Curry

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“This recipe is from Brigitte Hafner. When I made it I found I had to add quite a bit of water in the last 15 minutes to stop it getting too dry, just keep an eye on it and stir frequently. I used rump steak as that was all I had, but I marinaded it for 24 hours in a tenderising marinade and it was absolutely amazing. I made this in a nonstick wok so you may like to use more oil if you don't have one of these. Also, I used pre-cooked potatoes to make it a little faster and just reheated them in the curry (but they would taste nicer cooked in).”
READY IN:
1hr 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim meat of excess fat and sinew and cut into 2-3cm cubes.
  2. Heat the oil in a heavy-based pot and fry the onion until brown.
  3. Add the meat, season and continue to brown all over.
  4. From top of the coconut milk tin, scoop out the thick cream and add to the pot.
  5. Add curry paste, lower the heat and cook gently for about 5 minutes.
  6. Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
  7. Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
  8. Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
  9. Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
  10. ---TIP---.
  11. Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.

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