Massaman beef and pineapple curry

This slow-cooked beef curry is a perennial favourite in Thai restaurants. When you cook it at home, it may take a while but the aroma and melt-in-the-mouth flavour makes the time spent worthwhile.

  • 20 mins preparation
  • 1 hr 50 mins cooking
  • Serves 4
  • Print


Massaman beef and pineapple curry
  • 2 tablespoon vegetable oil
  • 1/3 cup massaman curry paste
  • 1 kilogram trimmed, beef bolar blade, cut into large chunks
  • 400 millilitre coconut milk
  • 1 cup water or beef stock
  • 4 peeled, halved desiree potatoes
  • 1/2 pineapple, peeled, cored, cut into chunks
  • 6 whole eschalots, peeled
  • 6 cardamom pods
  • 1 cinnamon stick
  • 2 centimetre piece, peeled, sliced ginger
  • 100 gram trimmed green beans
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind puree
  • kaffir lime leaves, to serve (optional)
  • peanuts, to serve (optional)


Massaman beef and pineapple curry
  • 1
    In a large, heavy-based saucepan, heat oil on medium. Add curry paste and cook, stirring, 1-2 minutes or until fragrant.
  • 2
    Increase heat to high. Add beef and cook, stirring, 4-5 minutes, until browned.
  • 3
    Stir in coconut milk, water, potatoes, pineapple, eschalots, spices and ginger. Simmer gently, partially covered, 1 3/4 hours, until beef is very tender.
  • 4
    Add beans and cook 1-2 minutes, until bright green. Stir fish sauce and tamarind through. Serve sprinkled with sliced lime leaves and nuts.


Try trimmed chuck, skirt or topside steak.

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