Beef Massaman Curry

This fall-apart beef dish is the curry you’ve been missing in your life. No exaggeration, it’s so rich and warming, and frankly my life is better for trying this dish!!!

I made this on the hob but you could easily do this in a slow cooker or in the oven, and make the paste ahead of time, whack it on in the morning, go about your day and come back to it 8 hours later. My tastebuds are tingling just at the thought.

Serves: 4-6

Prep time: 15 mins

Cooking time: 2hrs 30 mins


For the paste

  • 1 red onion,
  • 2 red chillies,
  • 2 tsp ground coriander
  • 2 tsp cumin
  • ½ tsp cinnamon
  • ½ tsp pepper
  • 3 cloves of garlic,
  • 2 sticks of lemongrass,
  • 5cm piece ginger, peeled
  • 3 tsp fish sauce
  • 1 tsp brown sugar
  • 10 fresh coriander stalks
  • ½ tsp salt

For the rest of the curry

  • 2 tbsp olive oil
  • 1kg braising beef, chopped into chunks
  • 400ml beef stock
  • 400ml coconut milk
  • Handful of small potatoes cut into half


  1. Place all the paste ingredients into a food processor and blend until it forms a paste.
  2. Heat the oil in a large frying pan and add the beef until its browned on all sides, then add the paste and allow the spices to cook out for a few minutes.
  3. Then add the beef stock and coconut milk, pop on the lid and turn the heat down to low, and let it simmer for 2 hours.
  4. After 2 hours add the potatoes and cook for a further 30 minutes or until the potatoes are tender.
  5. Serve on a bed of fluffy rice



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