Beef Massaman Curry is a rich, fragrant Thai-inspired dish that blends warm spices, tender beef, and creamy coconut milk for a beautifully balanced flavour. Originally influenced by Persian and Indian cuisine, Massaman curry has become a beloved Thai classic known for its mild heat and deep, aromatic taste. Unlike spicier Thai curries, Massaman is milder and slightly sweet, making it a great option for those who prefer a more balanced and subtle spice level.
This slow-cooked curry is the perfect comfort food, combining tender beef with soft potatoes and carrots, all infused with the distinctive flavours of cinnamon, coconut, and peanuts. The slow cooking process allows the beef to become incredibly tender while absorbing the complex flavours of the sauce. Whether you’re new to Thai cooking or a seasoned home chef, this dish is straightforward to prepare, requiring just a few steps before the slow cooker does most of the work.
One of the best things about Beef Massaman Curry is its versatility. You can adjust the spice levels, add more vegetables, or even substitute the beef for another protein like chicken or tofu. The result is always a deliciously creamy and fragrant curry that pairs perfectly with jasmine rice. Whether you’re making it for a cosy dinner at home or meal prepping for the week, this dish is guaranteed to be a satisfying and flavourful meal.
Why You Will Love This Recipe
There are many reasons to love Beef Massaman Curry. First, it’s an easy, one-pot dish that requires minimal effort, thanks to the slow cooker. Once the ingredients are combined, you can leave it to cook while you go about your day, returning to a beautifully tender and flavourful meal.
The combination of spices in Massaman curry gives it a unique taste that sets it apart from other Thai curries. The mild heat from the curry paste is balanced by the sweetness of coconut milk and the warmth of cinnamon. The addition of peanut butter enhances the creamy texture and nutty flavour, making every bite rich and satisfying.
Another reason to love this dish is its nutritional balance. With a generous serving of protein from the beef, healthy fats from the coconut milk, and fibre-rich vegetables, it provides a well-rounded meal that keeps you full and energised. Plus, it’s naturally gluten-free, making it suitable for various dietary preferences.
Whether you’re cooking for yourself or hosting a dinner, Beef Massaman Curry is a crowd-pleaser that delivers restaurant-quality flavours in the comfort of your own home.
Ingredients
For the curry (Serves 2):
- 330g / 12 oz beef chuck or brisket, cut into chunks – A flavourful cut that becomes tender when slow-cooked.
- 1 tbsp vegetable oil – Used for browning the beef and adding richness.
- ½ large onion, finely sliced – Adds a subtle sweetness to the curry.
- 1 garlic clove, minced – Enhances the depth of flavour.
- 1 tbsp Massaman curry paste – Provides the distinctive, mildly spiced and aromatic flavour. Adjust to taste.
- 200ml / ¾ cup coconut milk (light if preferred) – Adds creaminess and balances the spices.
- 50ml / ¼ cup beef stock – Adds depth and richness to the sauce.
- 1 tsp fish sauce – A classic Thai ingredient that enhances umami.
- 1 tsp peanut butter (optional) – Adds a creamy, nutty flavour.
- ¼ tsp cinnamon – Brings warmth and depth to the dish.
- 1 medium potato, peeled and diced – Absorbs the curry sauce and adds texture.
- 1 small carrot, sliced thickly – Provides natural sweetness and colour.
- 1 tbsp roasted peanuts (optional, for garnish) – Adds crunch and enhances the nutty flavour.
- Salt and pepper, to taste – Used to adjust seasoning.
- Juice of ½ lime – Adds a refreshing acidity to balance the richness.
For serving:
- Steamed jasmine rice – The perfect accompaniment to soak up the rich sauce.
- Fresh coriander, chopped – Adds freshness and a hint of citrus.
Method
- Brown the beef:
- Heat the oil in a pan over medium heat. Brown the beef chunks on all sides, then transfer them to the slow cooker.
- Combine in the slow cooker:
- Add the onion, garlic, curry paste, coconut milk, beef stock, fish sauce, peanut butter, and cinnamon to the slow cooker. Stir to combine.
- Add vegetables:
- Stir in the diced potato and carrot, ensuring they are well coated in the sauce.
- Slow cook:
- Cover and cook on low for 6–7 hours or high for 3–4 hours until the beef is tender and the vegetables are soft.
- Finish up:
- Squeeze in the lime juice and adjust the seasoning with salt and pepper.
- Serve:
- Serve the curry over jasmine rice, garnished with fresh coriander and roasted peanuts if using.
Nutrition (Per Serving, 2 Servings Total)
- Calories: 510 kcal
- Protein: 39g
- Carbohydrates: 25g
- Fat: 22g
Tips for Making Beef Massaman Curry
For the best flavour, use a good-quality Massaman curry paste. If you prefer a spicier curry, add a little extra paste or a pinch of chilli flakes. Browning the beef before slow cooking enhances its flavour, so don’t skip this step.
If you prefer a thicker curry, remove the slow cooker lid in the last 30 minutes of cooking to allow some of the liquid to evaporate. Alternatively, you can mix 1 tsp of cornstarch with a little water and stir it into the curry.
To make this dish even more nutritious, consider adding extra vegetables such as green beans or bell peppers. If you want to intensify the nutty flavour, toast the peanuts before using them as a garnish.
Serving Suggestions
Beef Massaman Curry is best served over fluffy jasmine rice, which helps absorb the rich, fragrant sauce. If you’re looking for a lower-carb option, serve it with cauliflower rice or steamed vegetables.
For extra freshness, garnish the curry with additional chopped coriander and a squeeze of lime juice before serving. A side of Thai cucumber salad or a light slaw with a citrus dressing pairs well with the creamy curry.
If you’re hosting a dinner, serve the curry alongside Thai-style appetisers such as prawn crackers or satay skewers for a complete meal.
Customising the Recipe
This recipe is highly versatile. If you don’t eat beef, you can substitute it with chicken, lamb, or even tofu for a vegetarian version.
For a nuttier flavour, increase the peanut butter or stir in a handful of crushed cashews. If you’d like a slightly sweeter curry, add a teaspoon of brown sugar or honey.
If you prefer a lighter version, use reduced-fat coconut milk and leaner cuts of beef. You can also swap the potato for sweet potato for a different flavour profile.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a pan over low heat, adding a splash of water or coconut milk if needed.
For longer storage, freeze the curry in portion-sized containers for up to 3 months. Defrost overnight in the fridge before reheating.
Conclusion
Beef Massaman Curry is a beautifully spiced, creamy, and hearty dish that brings the flavours of Thailand to your kitchen. Its slow-cooked tenderness, combined with warm spices and coconut milk, makes it a deeply comforting meal.
This easy, one-pot recipe is perfect for busy days when you want a homemade meal with minimal effort. Whether served with jasmine rice or customised to suit your taste, it’s a dish that never disappoints. Simple, flavourful, and satisfying, this curry is a must-try for anyone who loves Thai cuisine.
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Beef Massaman Curry
Beef Massaman Curry is a rich, fragrant Thai-inspired dish that blends warm spices, tender beef, and creamy coconut milk for a beautifully balanced flavour. Originally influenced by Persian and Indian cuisine, this mild and slightly sweet curry is perfect for those who prefer a more subtle spice level. Slow-cooked to perfection, it delivers restaurant-quality flavours with minimal effort.
Ingredients
For the curry:
- 330g / 12 oz beef chuck or brisket, cut into chunks
- 1 tbsp vegetable oil
- 1/2 large onion, finely sliced
- 1 garlic clove, minced
- 1 tbsp Massaman curry paste (adjust to taste)
- 200ml / 3/4 cup coconut milk (light if preferred)
- 50ml / 1/4 cup beef stock
- 1 tsp fish sauce
- 1 tsp peanut butter (optional)
- 1/4 tsp cinnamon
- 1 medium potato, peeled and diced
- 1 small carrot, sliced thickly
- 1 tbsp roasted peanuts (optional, for garnish)
- Salt and pepper, to taste
- Juice of 1/2 lime
For serving:
- Steamed jasmine rice
- Fresh coriander, chopped
Instructions
- Brown the beef: Heat oil in a pan over medium heat. Brown the beef chunks on all sides, then transfer to the slow cooker.
- Combine in the slow cooker: Add onion, garlic, curry paste, coconut milk, beef stock, fish sauce, peanut butter, and cinnamon. Stir to combine.
- Add vegetables: Stir in diced potato and carrot, ensuring they are well coated in the sauce.
- Slow cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until the beef is tender and vegetables are soft.
- Finish up: Squeeze in lime juice and adjust seasoning with salt and pepper.
- Serve: Spoon over jasmine rice, garnished with coriander and roasted peanuts if using.
Nutrition Information:
Yield: 2Amount Per Serving: Calories: 510Carbohydrates: 22gProtein: 39g
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