Image: Mai Siam

Thai Massaman Beef Curry

Gaeng Massaman Neua

With Indian influences this beef and potato curry was probably introduced to Thailand by travellers. The recipe traditionally contains peanuts, which can be omitted if required. Lime juice is also optional but added to counteract the richness of coconut. Chicken can be substituted but the result of tender, flavourful beef that falls apart at the touch of a fork, is well worth the extra cooking time.


  • 1 kilo beef (rump or topside) - cubed
  • 2 tins (800ml) Mai Siam Coconut Milk
  • 2 tbsp Mai Siam Massaman Paste
  • 3 tbsp Mai Siam Fish Sauce
  • 28g Mai Siam?Palm Sugar (to taste)
  • 3 tbsp raw peanuts (optional)
  • 2 medium potatoes - cut into 4
  • 1 tbsp lime juice (optional)
  • 10 - 12 purple shallots


  • Heat the wok and when hot add the?peeled shallots and dry fry them until they singe on the outside.? Remove from the heat and keep aside for use later
  • Add 200ml coconut milk to a deep sided pan or large wok and heat until the coconut milk takes on a sheen.
  • Add the masamancurry paste, mix well and cook until the oil from the coconut milk separated from the paste.
  • Then add half the beef and stir fry rapidly to seal and then add the other half together with the remainder of the coconut milk.
  • Bring to the boil, then lower heat and simmer until beef is nearly cooked.
  • Add potatoes and peanuts and when they are half cooked, the singed shallots.
  • At this stage water can be added to make up consistency of a thick gravy.
  • Finally add fish sauce, lime juice and palm sugar (to taste) and simmer until both beef and potatoes are cooked.
  • Serve with jasmine rice.



Serves 4 - 6