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This Authentic Thai Beef Massaman Curry is a beautiful showcase of Thailand’s cultural fusion cuisine—rich, comforting, and deeply aromatic.
What sets this version apart is the use of beef short ribs, a luxurious choice that becomes meltingly tender with long simmering.
The sweet creaminess of white-flesh sweet potatoes complements the bold, fragrant flavors of massaman curry paste, while tamarind and palm sugar bring signature sweet-sour balance.
The technique of separately braising the beef and frying the curry paste in coconut milk enhances the depth and complexity of the dish, a hallmark of Thai culinary finesse.
Roasted peanuts add a subtle crunch, and jasmine rice is the perfect, fragrant bed to soak up the velvety sauce.
This dish is more than just dinner—it’s a slow-cooked, spice-layered labor of love.
Must-Have Tools for Perfect Results
Heavy-Bottomed Dutch Oven (6–7 qt)
Perfect for searing beef and slow simmering without scorching.
High-Quality Chef’s Knife
For cleanly cubing short ribs and slicing onions.
Coconut Milk Separator Spoon
Helpful when sautéing curry paste in coconut oil to achieve that perfect sizzle.
Tongs with Silicone Tips
Ideal for flipping and transferring seared beef.
Rice Cooker
Jasmine rice cooked to fluffy perfection every time.
Thai Massaman Beef Stew
Equipment
- 1 Heavy-bottomed pot (Dutch oven)
- 1 Sharp chef’s knife
- 1 Cutting board
- 1 Tongs
- 1 Wooden or silicone spatula
- 1 Ladle or large spoon
- 1 Measuring spoons
- 1 Measuring cups
- 1 Rice cooker or saucepan
Ingredients
- 2 pounds bone-in beef short ribs trimmed and cut into large cubes
- 2½ cups full-fat coconut milk divided
- 5 to 6 tablespoons massaman curry paste homemade or store-bought
- Water as needed for simmering
- 2 to 3 tablespoons fish sauce divided
- 3 tablespoons palm sugar finely chopped
- 2 tablespoons tamarind juice or tamarind concentrate/paste
- 1 large white-flesh sweet potato peeled and chopped into large chunks
- ½ large yellow or white onion sliced into ½-inch wide strips
- ¼ cup roasted unsalted peanuts
- Steamed jasmine rice for serving
Instructions
- Prepare the Beef: Cut the meat away from the short rib bones and slice into hearty chunks. If the bones have some meat left, keep them for extra flavor in the braise.
- Sear the Short Ribs: In a large heavy-bottomed pot or Dutch oven, heat a thin layer of oil over medium-high heat. Once hot, brown the beef pieces on two or more sides in batches to avoid overcrowding. Allow a rich crust to develop. Set seared beef aside and return all pieces, including bones, to the pot when done.
- Slow Simmer the Beef: Add ½ cup of the coconut milk along with just enough water to submerge the meat. Stir in 1 tablespoon of curry paste and 1 tablespoon of fish sauce. Bring to a gentle simmer and cover. Let it cook on low heat for 2 to 2½ hours until the beef becomes fork-tender.
- Bloom the Curry Paste: In a separate pot (your curry pot), pour in about ¾ cup of the remaining coconut milk and bring it to a gentle boil. Let it reduce until thickened and glossy. Add the remaining curry paste and cook over medium-low heat, stirring constantly, until fragrant and the oil begins to separate from the paste. Deglaze with a splash of coconut milk if it starts to stick.
- Build the Curry Sauce: Once the paste is bloomed, stir in the rest of the coconut milk. Add 1 tablespoon of fish sauce, all of the palm sugar, and tamarind juice. Mix well to form a balanced, rich curry base.
- Combine Beef and Vegetables: Using tongs, transfer the cooked beef from the braising liquid into the curry pot. (Include bones only if they have meat you'd like to eat.) Add sweet potatoes, onions, and roasted peanuts. Skim off any excess fat and impurities from the braising liquid, then pour just enough into the curry to cover the ingredients.
- Final Simmer and Season: Bring the curry to a simmer once more and cook gently for 10 to 15 minutes, until the sweet potatoes are tender. Taste and adjust the final seasoning with more fish sauce, palm sugar, or tamarind to suit your preferred balance of saltiness, sweetness, and tang.
- Serve and Enjoy: Ladle the finished curry over bowls of hot jasmine rice and serve immediately. Garnish with extra peanuts or fresh herbs if desired.
Notes
- Beef Cuts: While short ribs deliver unbeatable tenderness and flavor due to their marbling, beef chuck is a more budget-friendly alternative that still works well. Avoid overly lean cuts to prevent dry, tough meat after braising.
- Sweet Potato Tip: Opt for white-flesh sweet potatoes instead of orange ones—their subtle flavor and firmer texture hold up better in the curry and won’t overpower the sauce.
- Make Ahead Friendly: This curry tastes even better the next day after the flavors meld. Reheat gently over low heat and add a splash of water or coconut milk to loosen the sauce if needed.
- Saltiness Varies: Massaman curry paste brands can vary widely in salt content. Be sure to taste and adjust your seasoning in the final step for best results.
- Peanuts: For an extra nutty aroma, you can briefly toast the roasted peanuts in a dry pan before adding them to the curry.
Chef’s Secrets for Curry Success
To create a truly exceptional Massaman curry, patience and layering of flavor are key.
Start by selecting the right cut of beef—bone-in short ribs are ideal due to their rich marbling, which keeps the meat moist and tender during the long braise.
If you need a substitute, beef chuck is a solid alternative but should not be too lean.
Searing the meat thoroughly before simmering adds a crucial depth of flavor, so don’t rush this step.
When it comes to the curry paste, blooming it in coconut milk until the oils release is essential.
This technique not only unlocks the full aroma of the spices but also creates a luxurious sauce.
Lastly, always taste and adjust the balance of sweet, salty, and sour at the end—this step brings all the elements into harmony and makes your curry sing with authentic Thai flavor.
Serving Suggestions to Enhance Flavor
Massaman curry is best served steaming hot over fragrant jasmine rice, which soaks up the luscious sauce beautifully.
For a complete Thai-inspired meal, pair it with a crisp cucumber salad dressed in rice vinegar and a touch of sugar to cut through the curry’s richness.
A light Thai iced tea or sparkling lime soda can be a refreshing contrast to the bold spices.
If you’re entertaining, serve the curry family-style with small side dishes like Thai spring rolls, green papaya salad, or stir-fried morning glory.
Garnishing the curry with a handful of chopped cilantro or extra toasted peanuts adds a fresh and textural finish right before serving.
Smart Storage and Reheating Tips
This dish actually tastes better the next day as the flavors continue to meld, making it an ideal make-ahead meal.
Once the curry has cooled completely, transfer it to an airtight container and refrigerate for up to 4 days.
To reheat, gently warm it in a saucepan over low heat, adding a splash of water or coconut milk if the sauce has thickened too much in the fridge.
For longer storage, Massaman curry also freezes well—just omit the peanuts before freezing to preserve their texture, and add them fresh when reheating.
Store it in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Frequently Asked Questions About Massaman Curry
1. Can I use a different meat besides beef?
Yes! While beef short ribs are traditional and flavorful, this recipe also works beautifully with lamb shanks, bone-in chicken thighs, or even firm tofu for a vegetarian version. Adjust the cooking time accordingly based on the protein you choose.
2. What if I can’t find white sweet potatoes?
White-flesh sweet potatoes have a drier, firmer texture that holds up well in curry. If unavailable, you can use Yukon gold potatoes or even Japanese sweet potatoes as a substitute. Avoid orange-flesh sweet potatoes, which may turn mushy and overly sweet.
3. Is homemade curry paste necessary?
Not at all. While homemade massaman curry paste gives you ultimate control over the flavor, a good-quality store-bought paste works just fine. Mae Ploy and Maesri are two popular and reliable brands available in most Asian grocery stores.
4. Can I make this curry in an Instant Pot?
Yes, and it’s a great time-saver! Pressure cook the beef with the coconut milk, curry paste, and water for about 35–40 minutes, then finish the rest of the curry on the sauté setting. The texture may vary slightly, but the flavor remains outstanding.
5. How spicy is this curry?
Massaman curry is typically one of the milder Thai curries, with warm spices like cinnamon, cardamom, and cloves. However, heat levels can vary by curry paste brand. If you’re sensitive to spice, start with a smaller amount of paste and increase gradually.
This recipe is inspired by hot-thai-kitchen and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.