I just nailed a Massaman Curry Recipe that tastes like some restaurant secret and will have your family arguing over the last spoonful.

Jump to Recipe

I’m obsessed with this Massaman Curry Recipe because it hits the sweet, spicy, and salty spots all at once. I love how the coconut milk gives the sauce this silky, sticky rush of flavor.

And the way fork-tender potatoes soak up that sauce? Heaven.

I crave it on tired weeknights and for weekend show-offs. Thai Massaman Curry Chicken or beef, same deal, it’s just rich, nutty, and a little tangy from tamarind notes.

Not fancy, just honest food that smells insane and makes people shut up and eat. I will never stop making it, no matter what, ever.

Ingredients

Print Recipe (No Advertisments)

Beef chuck: hearty protein, gets tender and cozy in the sauce.
Neutral oil: helps brown things, nothing dramatic, just necessary fat.
Massaman paste: the curry’s backbone, spicy, tangy, and comforting.
Coconut milk: creamy richness that makes the sauce silky and lush.
Stock: adds depth and thins the sauce if it’s too thick.
Potatoes: absorb the curry, make it filling and kind of homey.
Onion: sweetens as it cooks, gives body and balance.
Garlic: punchy aroma, you’ll smell it before you taste it.
Galangal/ginger: bright, slightly peppery bite that wakes things up.
Cinnamon stick: warm, cozy scent, low-key sunny spice.
Cardamom pods: floral pops, small but surprisingly noticeable.
Cloves: a few go a long way, add depth and warmth.
Peanuts: crunchy contrast, nutty, and a little fun to chew.
Fish sauce: savory umami boost, salty and slightly funky in a good way.
Palm/brown sugar: sweet counterpoint, balances the tang and heat.
Tamarind/lime: tartness that keeps the curry from tasting flat.
Soy sauce: optional savory oomph, useful if you want more depth.
Salt and pepper: simple tweaks, they’ll make everything pop.
Cilantro/Thai basil: fresh herb finish, brightens each spoonful.
Jasmine rice: fluffy, fragrant, the perfect curry companion.

Ingredient Quantities

1 1/2 lb beef chuck, cut into 1 1/2 inch cubes (or use chicken thighs)

2 tbsp neutral oil (vegetable or canola)

3 tbsp Massaman curry paste (store bought or homemade)

1 can (13.5 oz) full fat coconut milk

1 cup beef or chicken stock, plus more if needed

2 medium potatoes, peeled and cubed

1 large onion, sliced

3 garlic cloves, smashed

1 tbsp grated galangal or fresh ginger

1 cinnamon stick

3 green cardamom pods, lightly crushed

3 whole cloves

1/4 cup roasted peanuts, whole or coarsely chopped

3 tbsp fish sauce

2 1/2 tbsp palm sugar or packed brown sugar

1 1/2 tbsp tamarind paste (or 1 tbsp lime juice as substitute)

1 tbsp soy sauce (optional, for extra depth)

Salt and freshly ground black pepper, to taste

Fresh cilantro or Thai basil, for garnish (optional)

Cooked jasmine rice, for serving

How to Make this

Print Recipe (No Advertisments)

1. Pat the beef dry and season lightly with salt and pepper. Heat 2 tbsp oil in a large pot or Dutch oven over medium high heat and brown the beef in batches so it gets a good crust, about 3 minutes per side; remove and set aside. (You can use chicken thighs the same way, just reduce cooking time later.)

2. Lower heat to medium, add a little more oil if needed, then add the 3 tbsp Massaman curry paste and fry, stirring, for 1 to 2 minutes until fragrant and oil starts to separate from the paste.

3. Pour in about half the can of coconut milk and stir to loosen any browned bits from the bottom of the pot, scraping well. Let it simmer for 2 minutes to bloom the spices.

4. Return the browned beef to the pot, pour in the remaining coconut milk and 1 cup stock. Add the cinnamon stick, crushed cardamom pods, whole cloves, 1 tbsp grated galangal or ginger, 3 smashed garlic cloves, and the sliced onion.

5. Add the cubed potatoes and 1/4 cup roasted peanuts. Bring to a gentle simmer, cover partly, and cook low and slow until the beef and potatoes are tender, about 1 to 1 1/4 hours for beef (30 to 40 minutes for chicken). Stir occasionally and add more stock if it gets too thick.

6. When the meat is tender, stir in 3 tbsp fish sauce, 2 1/2 tbsp palm sugar or packed brown sugar, and 1 1/2 tbsp tamarind paste. If you don’t have tamarind use 1 tbsp lime juice added at the end. Add 1 tbsp soy sauce if you want extra depth.

7. Taste and adjust seasoning with salt, pepper, more fish sauce for saltiness, sugar for sweetness, or lime for brightness. If the curry is too thin, simmer uncovered a few minutes to reduce; if too thick, loosen with a little stock.

8. Remove the cinnamon stick, cardamom pods and cloves before serving if you’d like, or leave them in for extra aroma but warn diners. Stir in a few chopped peanuts for crunch if you like.

9. Serve the Massaman curry over cooked jasmine rice and garnish with fresh cilantro or Thai basil. Leftovers taste even better the next day.

10. Quick tips: brown meat well for flavor, don’t rush the simmer, and adjust tamarind and sugar balance to hit that perfect sweet tang.

Equipment Needed

1. Large heavy pot or Dutch oven — for browning beef and slow simmering the curry
2. Cast iron or stainless skillet — to brown meat in batches if you prefer doing it separately
3. Chef’s knife and cutting board — for cubing beef, chopping onions, smashing garlic and cutting potatoes
4. Wooden spoon or heatproof spatula — for frying the curry paste and stirring without scratching the pot
5. Measuring spoons and measuring cup — for coconut milk, stock, fish sauce, sugars and tamarind
6. Peeler and potato masher or fork — to peel and check potatoes; fork works to test tenderness
7. Small saucepan or ladle — to warm extra stock or loosen the curry if it gets too thick
8. Fine mesh strainer or slotted spoon and tongs — to remove whole spices like cardamom, cinnamon and cloves and to lift meat if needed

FAQ

Q: Can I use chicken instead of beef?

A: Yes, chicken thighs work great and cook faster. Reduce simmer time by about 20 minutes so they don't dry out, and check that the internal temp reaches 165 F.

Q: My curry is too thin, how do I thicken it?

A: Simmer uncovered a bit longer to reduce liquid, or mash a few potato chunks into the sauce. You can also stir in a tablespoon of cornstarch slurry if you're in a hurry.

Q: How can I make it less spicy or more mild?

A: Use less Massaman paste, or add extra coconut milk and a bit more sugar to mellow heat. Removing the seeds from any fresh chilies helps too if you're adding them.

Q: Is there a good vegetarian version?

A: Sure. Swap beef for firm tofu or hearty vegetables like eggplant and mushrooms, use vegetable stock, and skip fish sauce or replace it with soy sauce and a splash of tamari for depth.

Q: Can I make this ahead and reheat it?

A: Absolutely. Flavors actually improve after a day in the fridge. Reheat gently on low, add a little stock or coconut milk if it seems dry, and stir often so it doesn't split.

Q: My coconut milk split when reheating, how do I fix it?

A: Whisk in a small splash of warm stock or a teaspoon of cornstarch mixed with water while heating slowly. Avoid boiling at high heat and stir constantly until smooth.

Massaman Curry Recipe Substitutions and Variations

Beef chuck: swap with chicken thighs for a lighter, faster-cooking curry, or use firm tofu if you want a vegetarian version. Tofu soaks up the sauce real nice but it won’t have the same chew as meat.
Full fat coconut milk: use light coconut milk to cut calories, or mix half evaporated milk with a splash of coconut extract if you’re out of coconut milk. It’ll be less rich but still creamy enough.
Palm sugar: packed brown sugar works great, or use honey or maple syrup in a pinch. Brown sugar keeps that caramel-y flavor closest to the original.
Tamarind paste: substitute with fresh lime juice (about 1 tbsp) or a store-bought tamarind concentrate diluted with a little water. Lime gives the tang but is a bit brighter and less complex.

Pro Tips

1) Brown the meat in batches so the pot stays hot and you get a proper crust. If you overcrowd it the meat will steam not sear, and you’ll lose that deep flavor. Don’t rush this part, and wipe the pan between batches if bits start to burn.

2) Bloom the curry paste in fat then add some coconut milk right after to pull all those browned bits off the bottom. That little deglaze step makes the curry taste way richer than just stirring paste into liquid later.

3) Taste for the sweet sour balance last, not first. Palm sugar and tamarind (or lime) should tango together. Add a little at a time and keep tasting. If it’s flat add fish sauce a splash at a time, if it’s too salty add a pinch sugar or a squeeze of lime to brighten it.

4) Cook low and slow for beef, but check potatoes and meat separately. Potatoes can fall apart before beef is tender, so drop them in later if needed. Leftovers get better after a night in the fridge, and the flavors mellow and deepen.

Massaman Curry Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just nailed a Massaman Curry Recipe that tastes like some restaurant secret and will have your family arguing over the last spoonful.

Servings

servings

Calories

773

kcal

Equipment: 1. Large heavy pot or Dutch oven — for browning beef and slow simmering the curry
2. Cast iron or stainless skillet — to brown meat in batches if you prefer doing it separately
3. Chef’s knife and cutting board — for cubing beef, chopping onions, smashing garlic and cutting potatoes
4. Wooden spoon or heatproof spatula — for frying the curry paste and stirring without scratching the pot
5. Measuring spoons and measuring cup — for coconut milk, stock, fish sauce, sugars and tamarind
6. Peeler and potato masher or fork — to peel and check potatoes; fork works to test tenderness
7. Small saucepan or ladle — to warm extra stock or loosen the curry if it gets too thick
8. Fine mesh strainer or slotted spoon and tongs — to remove whole spices like cardamom, cinnamon and cloves and to lift meat if needed

Ingredients

1 1/2 lb beef chuck, cut into 1 1/2 inch cubes (or use chicken thighs)
2 tbsp neutral oil (vegetable or canola)
3 tbsp Massaman curry paste (store bought or homemade)
1 can (13.5 oz) full fat coconut milk
1 cup beef or chicken stock, plus more if needed
2 medium potatoes, peeled and cubed
1 large onion, sliced
3 garlic cloves, smashed
1 tbsp grated galangal or fresh ginger
1 cinnamon stick
3 green cardamom pods, lightly crushed
3 whole cloves
1/4 cup roasted peanuts, whole or coarsely chopped
3 tbsp fish sauce
2 1/2 tbsp palm sugar or packed brown sugar
1 1/2 tbsp tamarind paste (or 1 tbsp lime juice as substitute)
1 tbsp soy sauce (optional, for extra depth)
Salt and freshly ground black pepper, to taste
Fresh cilantro or Thai basil, for garnish (optional)
Cooked jasmine rice, for serving

Directions

Pat the beef dry and season lightly with salt and pepper. Heat 2 tbsp oil in a large pot or Dutch oven over medium high heat and brown the beef in batches so it gets a good crust, about 3 minutes per side; remove and set aside. (You can use chicken thighs the same way, just reduce cooking time later.)
Lower heat to medium, add a little more oil if needed, then add the 3 tbsp Massaman curry paste and fry, stirring, for 1 to 2 minutes until fragrant and oil starts to separate from the paste.
Pour in about half the can of coconut milk and stir to loosen any browned bits from the bottom of the pot, scraping well. Let it simmer for 2 minutes to bloom the spices.
Return the browned beef to the pot, pour in the remaining coconut milk and 1 cup stock. Add the cinnamon stick, crushed cardamom pods, whole cloves, 1 tbsp grated galangal or ginger, 3 smashed garlic cloves, and the sliced onion.
Add the cubed potatoes and 1/4 cup roasted peanuts. Bring to a gentle simmer, cover partly, and cook low and slow until the beef and potatoes are tender, about 1 to 1 1/4 hours for beef (30 to 40 minutes for chicken). Stir occasionally and add more stock if it gets too thick.
When the meat is tender, stir in 3 tbsp fish sauce, 2 1/2 tbsp palm sugar or packed brown sugar, and 1 1/2 tbsp tamarind paste. If you don't have tamarind use 1 tbsp lime juice added at the end. Add 1 tbsp soy sauce if you want extra depth.
Taste and adjust seasoning with salt, pepper, more fish sauce for saltiness, sugar for sweetness, or lime for brightness. If the curry is too thin, simmer uncovered a few minutes to reduce; if too thick, loosen with a little stock.
Remove the cinnamon stick, cardamom pods and cloves before serving if you'd like, or leave them in for extra aroma but warn diners. Stir in a few chopped peanuts for crunch if you like.
Serve the Massaman curry over cooked jasmine rice and garnish with fresh cilantro or Thai basil. Leftovers taste even better the next day.
Quick tips: brown meat well for flavor, don’t rush the simmer, and adjust tamarind and sugar balance to hit that perfect sweet tang.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.