[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 21/05/24. See terms.
Photo of Massaman beef curry by WW

Massaman beef curry

Total Time
2 hr 25 min
15 min
2 hr 10 min
Tender beef simmered to perfection in the fresh flavours of coconut and lime. Enjoy the taste of Thailand in this mild curry


Peanut oil

2 tsp

Beef chuck steak, raw

545 g, (buy 600g), fat trimmed


6 whole, finely chopped

Massaman curry paste

2 tbs

Kaffir lime leaves

2 individual, shredded


3 large, chopped

Beef stock

2 cup(s), (500ml)

Light coconut cream

¾ cup(s), (185ml)

Fish sauce

1½ tbs

Fresh coriander

¼ cup(s)

Cooked white rice

2 cup(s), (340g)


1 medium, wedges to serve


  1. Heat peanut oil in a large heavy-based saucepan over medium-high heat. Cook beef, in batches, for 2–3 minutes or until browned, then transfer to a plate and set aside.
  2. Lightly spray same pan with oil. Add eschallots and cook, stirring, for 5 minutes or until browned. Add curry paste and lime leaves and cook, stirring, for 1 minute or until fragrant. Return beef to pan, add carrots and stock and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until beef pieces are tender. Add coconut cream and fish sauce and simmer, uncovered, for 30 minutes or until thickened slightly. Serve massaman curry with fresh coriander leaves sprinkled on top and with a bowl of steamed jasmine rice and lime wedges on the side.


TIP: This curry can be made a day ahead. Keep covered in the fridge until ready to eat. To serve, warm curry in a pan over low heat.