Beef massaman curry with jasmine rice

A slow-cooked, meltingly-tender, divinely rich Thai beef curry topped with crunchy peanuts.

  • 2 hrs 30 mins cooking
  • Serves 4
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Beef massaman curry with jasmine rice
  • 800 gram piece gravy beef or chuck steak
  • 1 tablespoon peanut oil
  • 2 brown onions
  • 1/2 cup (150g) massaman curry paste
  • 2 cup (500ml) coconut cream
  • 2 cinnamon sticks
  • 3 star anise
  • 1/4 cup (55g) firmly packed light brown sugar
  • 1 tablespoon lime juice
  • 2 tablespoon fish sauce
  • 1 1/3 cup (330ml) water
  • 2 potatoes (400g)
  • 2 tablespoon roasted salted peanuts
  • 1 1/2 cup (300g) jasmine rice
  • 1 1/2 cup (375ml) water


Beef massaman curry with jasmine rice
  • 1
    Cut the beef into 5cm pieces. Heat the oil in a large saucepan on the stove over medium-high heat for 1 minute. Using tongs, carefully place the beef in the pan. Cook the beef for about 5 minutes or until browned all over, turning beef with tongs. Remove the beef from the pan with tongs or a slotted spoon; place in a medium bowl.
  • 2
    Cut onions in half lengthways. Peel away the skin, then trim the root end. Cut onions lengthways into 12 wedges. Add the onion and curry paste to the pan; stir with a wooden spoon for about 5 minutes or until the onion is soft. Stir in the coconut cream, spices, sugar, juice, sauce and the water. Turn the stove to high; heat until the mixture boils.
  • 3
    Return the beef and any juices in the bowl to the pan. Reduce the heat to as low as possible on the smallest burner or element. Put the lid on the pan; simmer for 1½ hours.
  • 4
    Peel the potatoes with a vegetable peeler. Cut each potato into six pieces and add to the pan; simmer, covered, a further 20 minutes or until potato and beef are tender when tested with a fork.
  • 5
    Make steamed jasmine rice. Put rice in a strainer, rinse under cold running water until the water runs clear; drain. Put rice in a medium saucepan; add the water. Put a tight-fitting lid on the pan and turn the stove on to high. When the water boils, reduce the heat to as low as possible. Simmer, covered, for about 8 minutes or until the rice is tender. The best way to test if it's cooked is to remove a few grains with a spoon, cool them slightly, then taste them. If it's done, put the lid back on and remove the pan from the stove. Keep the pan covered to keep the rice warm. Just before serving, fluff the rice with a fork.
  • 6
    Season the curry to taste with salt and pepper. Discard the cinnamon sticks and star anise.
  • 7
    Sprinkle the curry with the nuts; accompany with the rice.


The saucepan lid must be tight to stop the steam escaping while cooking the rice. If the lid is wobbly, put a layer or two of foil under the lid to make it sit tightly on the pan.

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