chef Mark Jansen Massaman Beef Curry

  • Prep time 20Min
  • Cook time 1Hr
  • Technique Braise, Stew
  • Meat Beef
  • Cut Sirloin
  • Serves 10

Massaman Beef Curry


5 pound bottom sirloin, cut into cubes for braising
10 cloves
2 cinnamon sticks
15 cardamom pods
1 teaspoon cumin seeds
2 tablespoon vegetable oil
1 lemongrass stick
2 inch long piece galangal
4 tablespoons of massaman curry paste
8½ cups coconut cream
4¼ cups water
1 pound potatoes, peeled and cut into ¾ inch pieces
4 ounces whole shelled peanuts
4 tablespoons fish sauce
2 tablespoons grated palm sugar
1 tablespoon tamarind paste


For the Curry: Dry fry the clove, cinnamon, cardamom and cumin separately in a pan until fragrant. Grind them together in a pestle and mortar or spice grinder. Put aside.

Cut the top off the lemongrass and discard, then bash the tender bottom section with the back of a cleaver. Cut the galangal into ½ inch wide pieces. Put aside.

Place a large wok or pot over medium heat. Add the oil then fry the massaman curry paste for 1 minute. Increase the heat and add the beef, stir and seal the meat on all sides. Add the spices, bashed lemongrass and cut galangal and stir-fry together. Add the coconut cream with 4½ cups water and bring to the boil, reduce the heat and simmer gently for 1 hour.

Meanwhile place the cut potato into a pot of cold water and bring to the boil. Boil rapidly for 2 minutes then strain and refresh.

When the beef is tender, add the potato and peanuts to the curry and continue to cook until the potatoes are done.

Remove lemongrass. Season the curry with the fish sauce, palm sugar and tamarind paste.

To Serve: Serve curry with jasmine rice. Garnish with extra peanuts and coriander.