Gaeng Massaman Neua, a rich and aromatic Thai curry with beef, has Persian and Malay influences, introduced to Thailand by Muslim traders in the 17th century. Its blend of Indian spices, coconut milk, and local Thai ingredients reflects the cultural fusion of the Ayutthaya period.

Prep Time1 hrCook Time12 hrsTotal Time13 hrs

AuthorPeterYields4 ServingsCategoryBeef, FastSlow, Meat

Ingredients

Name: Thai Massaman Beef Curry
Prep time: 1 h
Cook time: 12 h
Total time: 13 h
Yield: 4
Ingredients: Sear; 2 tbsp coconut oil; 900 g beef short ribs; ...then stew; water to cover; Curry; 250 ml coconut milk; 115 g massaman curry paste; ...add; 75 g sugar; 80 g tamarind paste; 45 ml fish sauce; 325 g potatoes; previously stewed beef; liquid from beef as needed; Massaman Paste; 1 tsp ground coriander seeds; 1 tsp ground cumin seeds; ¼ tsp ground white peppercorns; ¼ tsp ground cinnamon; ¼ tsp ground cloves; ¼ tsp ground nutmeg; ¼ tsp ground cardamom; 1 tsp ground lemongrass; 20 g ground dried red chilies; 1 tsp ground galangal; 1 tsp salt; 1 tsp fermented shrimp paste (gapi); ¼ cup chopped shallots; 5 minced garlic cloves

Sear

2 tbsp coconut oil

900 g beef short ribs(or beef shank for leaner meat, cubed)

...then stew

water to cover

Curry

250 ml coconut milk(full-fat)

115 g massaman curry paste

...add

75 g sugar

80 g tamarind paste

45 ml fish sauce

325 g potatoes

previously stewed beef

liquid from beef as needed

Massaman Paste

1 tsp ground coriander seeds

1 tsp ground cumin seeds

¼ tsp ground white peppercorns

¼ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp ground cardamom (green or white)

1 tsp ground lemongrass

20 g ground dried red chilies

1 tsp ground galangal

1 tsp salt

1 tsp fermented shrimp paste (gapi)

¼ cup chopped shallots

5 minced garlic cloves

Massaman Neua stands out for its unique blend of Thai, Indian, and Persian flavors, combining warm spices like cinnamon, cardamom, and cumin with rich coconut milk and tender slow-cooked beef. Its slightly sweet, savory, and mildly spicy profile, enhanced by peanuts and potatoes, makes it a comforting yet complex dish. Recipe is inspired by this recipe.

Directions

Preparation

Prepare the paste in advance, if you are not using store bought version.
Cut meat in to the chunks.

Foundation

Brown meat on coconut oil, develop proper sear on meat.

Stew beef

Introduce water, just enough to cover the beef.
Cover and slowly bring to simmer.

Slow cooking method
Slow cook on HIGH for 8 hours, or on LOW for 12 hours.

Pressure cooking method
Pressure cook on 80kpa for 1 hour with Auto Quick release.

Stovetop method
Vigorous simmer for 2 hours.

Afterwards set meat aside and reserve cooking liquid.

Curry

In new pot add half of the coconut milk and heat.
Add massaman curry paste and incorporate well.
Add remaining coconut milk, mix well again.
Cook until fat begins to separate and paste turns dark red about 10 minutes.

Simmer

Add sugar, tamarind, and fish sauce, and stir to melt sugar.
Add beef and cubed potatoes and stir to evenly coat with curry mixture.
Simmer for 30 minutes until potatoes are fully cooked.
If sauce is too thick add cooking liquid from beef.

Serving

Serve immediately over cooked jasmine rice.
Garnish with unsalted roasted peanuts, fried onion, any green thai herbs, chives or green scallions.

Inspired by this recipe, also paste recipe, and video below.

Ingredients

Sear

2 tbsp coconut oil

900 g beef short ribs(or beef shank for leaner meat, cubed)

...then stew

water to cover

Curry

250 ml coconut milk(full-fat)

115 g massaman curry paste

...add

75 g sugar

80 g tamarind paste

45 ml fish sauce

325 g potatoes

previously stewed beef

liquid from beef as needed

Massaman Paste

1 tsp ground coriander seeds

1 tsp ground cumin seeds

¼ tsp ground white peppercorns

¼ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp ground cardamom (green or white)

1 tsp ground lemongrass

20 g ground dried red chilies

1 tsp ground galangal

1 tsp salt

1 tsp fermented shrimp paste (gapi)

¼ cup chopped shallots

5 minced garlic cloves

Directions

Preparation

Prepare the paste in advance, if you are not using store bought version.
Cut meat in to the chunks.

Foundation

Brown meat on coconut oil, develop proper sear on meat.

Stew beef

Introduce water, just enough to cover the beef.
Cover and slowly bring to simmer.

Slow cooking method
Slow cook on HIGH for 8 hours, or on LOW for 12 hours.

Pressure cooking method
Pressure cook on 80kpa for 1 hour with Auto Quick release.

Stovetop method
Vigorous simmer for 2 hours.

Afterwards set meat aside and reserve cooking liquid.

Curry

In new pot add half of the coconut milk and heat.
Add massaman curry paste and incorporate well.
Add remaining coconut milk, mix well again.
Cook until fat begins to separate and paste turns dark red about 10 minutes.

Simmer

Add sugar, tamarind, and fish sauce, and stir to melt sugar.
Add beef and cubed potatoes and stir to evenly coat with curry mixture.
Simmer for 30 minutes until potatoes are fully cooked.
If sauce is too thick add cooking liquid from beef.

Serving

Serve immediately over cooked jasmine rice.
Garnish with unsalted roasted peanuts, fried onion, any green thai herbs, chives or green scallions.

Thai Massaman Beef Curry

Ingredients Directions

Thai Massaman Beef Curry

Ingredients

Directions

Ingredients

Directions

Related recipes

Did you enjoy my recipe? Share it with your friends or let me know below in the comment!Cancel reply