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Massaman Curry

Name: Massaman Curry
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: 400 g Beef cubes ( – cut into ½ inch cubes); 3 Medium Potatoes ( – 1 inch cubed); 1 Small Onion; ½ cup Roasted peanuts ( – salted); 400 ml Coconut milk; 3 Tbsp Cooking oil; 1 liter Water; 3 Tbsp Massaman curry paste; 1 Cinnamon stick; 3 Cardamom pods; 1 Bay leaf; 1 Bunch Thai basil leaves; 1 Thai Red chilli (- sliced); 3 Tbsp Fresh lime juice; 2 Tbsp Fish sauce; 1 Tbsp Brown sugar

ByAva
Published OnAug 11, 2025
Updated OnJun 15, 2026

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Massaman curry originated in the 16th century in the Ayutthaya Kingdom, where merchants from Persia, India, and China shared spices and cooking techniques.

Traditionally made with beef, it can also feature chicken or lamb. This curry evolved over time, and by the 17th century, European traders noted its unique taste from spices like cardamom, cloves, nutmeg, and cinnamon. Its flavors resemble those of the Persian dish Fesenjoon, made with ground walnuts and pomegranate syrup. King Rama II of Thailand favored Massaman curry, serving it at royal banquets. Today, it is beloved for its blend of Thai and Persian influences, combining spices, tender meat, potatoes, and coconut milk.

Ingredients

Massaman curry paste, Onions, Potatoes, Bay leaves, Cardamom stick, Cinnamon stick, Brown sugar, Red chilies, Coconut milk, Fish sauce, Kefir Lime leave, Thai basil.

Massaman curry paste is crafted from a variety of spices, including cumin, coriander, cardamom, cinnamon, and nutmeg. The addition of caramelized onions and tender potatoes enhances the heartiness of the beefy massaman curry.

Bay leaves and cardamom pods contribute a subtle earthiness, while cinnamon sticks add a warm and sweet note that balances the richness of the coconut milk. Brown sugar enhances the sweetness and works in harmony with the savory elements of the dish. Red chilies introduce a mild heat, giving the curry a slight spiciness. Fish sauce adds an umami flavor, while lime juice brings a refreshing citrusy brightness.

Instructions

Peel and cube the potatoes into one-inch pieces, then chop the onion. Rinse the beef and cut it into half-inch cubes for tenderness. Roast the unroasted peanuts in a pan on low heat, stirring every 10 to 15 seconds for about three to five minutes until fragrant. In a preheated pot on medium-low heat, add cooking oil and the beef cubes, tossing for about 2 minutes until golden brown.

Remove the beef cubes from the pot and set aside. Add the onion and sauté for about 3 minutes until tender. Then, add the massaman curry paste; if there’s no oil, add more. Stir for 1-2 minutes until fragrant. Next, add coconut milk, the cinnamon stick, cardamom pods, bay leaves, and potatoes, stirring to combine for one minute.

Return the beef cubes to the pot. Add the seasonings, including fish sauce, brown sugar, and fresh lime juice. Pour in 1 cup of water, then add an additional cup every 10 minutes while simmering for over 50 minutes on medium-low heat with the lid on. Generously sprinkle roasted peanuts over the curry, add fresh Thai basil, and serve with fluffy jasmine rice.

What to serve Massaman Curry with?

Massaman curry is rich, aromatic, flavourful, and slightly sweet, which means that it pairs well with steamed jasmine rice, fresh bread, cucumber salad, rice noodles, pickled vegetables, herbs such as Thai basil, shallots, or fried onions.

How to Store and Reheat Massaman Curry?

Let the massaman curry cool to room temperature before storing it in the fridge. Put the curry in an airtight container, or keep it in the pot with the lid closed. You can store it in the fridge for up to 4 days. If you want to freeze it, it will last for three months in the freezer. To reheat the curry, warm the pot on the stove over medium-low heat until it boils, or put a portion in a bowl and microwave it on high for 1.5 minutes.