Massaman is one of the mildest yet most complex Thai curries, with Persian and Malay influences. This beef version leverages coconut milk fat to create a silky sauce that melds with toasted spices and the subtle sweetness of green apple.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 500 g beef cubes
- 400 ml full-fat coconut milk
- 200 ml chicken or vegetable broth
- 2 tbsp massaman curry paste
- 1 large onion, sliced
- 2 medium potatoes, cut into large chunks
- 1 green apple, thinly sliced
- 2 tbsp gluten-free soy sauce
- 1 tsp palm sugar or brown sugar
- 1 cinnamon stick
- 4 cardamom pods
- 1 bay leaf
- Coconut oil for sautéing
- Fresh cilantro and roasted peanuts for serving
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Pan 3 min
In a heavy pot, heat 2 tbsp coconut oil over medium heat. Add the massaman curry paste and sauté for 3 minutes, stirring constantly until it darkens slightly and releases a rich aroma. This step is crucial for activating the spice compounds.
- Step 2 Cook 2 min
Add 500 g beef cubes and sear for 2 minutes until browned. Immediately pour in 400 ml full-fat coconut milk and 200 ml broth, scraping the bottom to incorporate caramelized bits.
- Step 3 Pot / simmer 25 min
Add the cinnamon stick, lightly crushed cardamom pods, and bay leaf. Bring to a gentle simmer, reduce heat to low, cover, and cook for 25 minutes. The slow, moist heat breaks down beef fibers without drying them out.
- Step 4 Pot / simmer 15 min
Add chunky potatoes, green apple slices, and gluten-free soy sauce. Gently stir to avoid breaking the potatoes and cook uncovered for 15 minutes until the sauce thickens and potatoes are fork-tender.
- Step 5 Mix 3 min
Taste and adjust: add 1 tsp palm sugar to balance saltiness and a few lime juice drops for brightness. If too thick, add broth; if too thin, simmer uncovered 3 minutes.
- Step 6 Serve 5 min
Turn off heat and let rest 5 minutes for flavors to meld. Serve in warm bowls with steamed jasmine rice, sprinkling crushed peanuts and fresh cilantro. Resting allows coconut fat to redistribute and the sauce to gain body.