Massaman beef recipe

Massaman beef recipe from Thai Muslims cuisine

Massaman beef recipe is one of the most popular dishes in Thai Muslims region.

 A Thai curry of Muslim origin (or the paste used to make it), usually containing coconut milk,roasted peanuts, potatoes, bay leaves,

cardamom pods, cinnamon, palm sugar, fish sauce, and tamarind sauce.

Massaman or matsaman is not a native Thai word. It is generally thought to refer to the Muslims, with earlier writers from the mid-19th century calling the dish “Mussulman curry”; Mussulman being an archaic form of the word Muslim.

Here’s massaman beef recipe from Thai cuisine.


1. Massamun Beef -1

800 grams beef (cut into well pieces )
1cup coconut milk
Sugar  4 tabspoon
Salt to taste
2 cup potato (peel and cut into big chunks)
Masaman curry paste   2 tabspoon
Tamarind paste 2 tabspoon
Cinnamon stick  2-3
Cashew  1/2 cup
Cardamom pinches 3-4
Bay leaves 3-4

Heat coconut milk and masaman curry paste in a pan  over low heat and stir until the red oil bubbling up. It may be about 5 minutes.

Now add the meat and continue stirring. Then add a cup of water or enough. It depends on the meat.

Now add the other ingredients except for potatoes, onion and cashew. Stew  until beef is getting tender.

Then add onion, potatoes, and cashews. Now cook  for 30 minutes or more.

 If the liquid is very low then add more water.

Transfer to a serving bowl and serve hot.

Reference: Thai cuisine

2. Thai Massamun Beef recipe


85g unsalted peanuts

Coconut milk 400 ml

4 tbsp massaman curry paste

Beef steak  600 g (stewing)

Wade potatoes 450gm (cut into large chunks)

1 Onion (cut into 2½cm chunks)

4 Kaffir lime leaves (cut into thin wedges, available in Thai shops or supermarket)

Fish sauce 1 tabspoon

1 Cinnamon stick

1 tabspoon tamarind

Soft light brown sugar 1 tabspoon

1 red chili (deseeded and finely sliced) to serve

Jasmine rice to serve


Heat oven to 200C/180C fan/gas 6. Then roast the peanuts on a baking tray for 5 mins until golden brown.

When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.

Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min and then stir in the beef and fry until well coated and sealed.

Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts.

Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.

Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

Recipe collection from BBC good food

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