Massaman Curry


A lovely tasting and smelling curry brings a smile to everyones face! Massaman curry is a mild one, served with plain rice and roasted peanuts.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Massaman curry
Veronique van Ohmydish

Made by Véronique

Published at 2015-12-17, this recipe is for 4 people and takes 2 hours 10 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-03-2021

2 hours 10 minutes 4 people Main course
Massaman curry


(✓ Tip: click to check off)

  • 500 gram beef (stew meat)
  • 3 tablespoon massaman curry paste (mild curry)
  • 400 ml of coconut cream
  • 1 red pepper
  • 1 cinnamon stick
  • 2 tablespoons honey
  • 1 large onion
  • 500 gram waxy potatoes
  • 3 kafir lime leaves
  • about 100 grams of unsalted peanuts
  • olive oil
  • pepper and salt to taste
  • optional: plain rice or bread
  • optional: parsley for garnish
Massaman curry ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • medium-sized pan
  • Dutch oven or heavy-bottomed skillet (with a lid)
  • spatula
  • small skillet

Massaman Curry

2 hours 10 minutes 4 people Main course

View the original recipe via:

Preparation -- 10 minutes

PEEL the onion and potatoes. Click here to learn how to dice onions. CUT the potatoes and beef in larger pieces.

Massaman curry is mostly mild, but it's up to you if you chop up the red pepper with or without the seeds. Cut the pepper as fine as you can.

Cooking the massaman curry -- 2 hours

Heat olive oil in a dutch oven and saute the beef for a few minutes, until they become nicely browned. Add the diced onion, potato pieces, chopped red pepper, massaman curry paste and saute for another few minutes.

Pour in the coconut cream, cinnamon stick and lime leaves, put the lid on and turn down the heat. Let the curry simmer for about 2 to 2,5 hours. Meanwhile, roast the peanuts in a dry small skillet.

Roughly chop up half of the peanuts and add them to the curry after about an hour. Remove the lime leaves and cinnamon stick. Bring the curry to taste using honey, pepper and salt.

Serve with plain rice, bread and the rest of the roasted peanuts. Garnish with parsley if you like. Enjoy!

Rank this recipe!
0 votes