Sep 04 2026
Restaurants›Up Thai›Massaman Curry Recipe

Massaman Curry Recipe

Inspired by Up Thai
Time1h 30m
Serves4

Make Massaman Curry Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry paste & aromatics

Protein & main

Liquids & coconut

Vegetables & starch

Sweet & savory seasonings

Nuts & garnish

Method

Curry paste & aromatics

  1. 1

    Warm the oil & bloom paste

    Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tbs vegetable oil. Once shimmering, add the Massaman curry paste and sauté for 1–2 minutes, stirring constantly, until fragrant and the oil begins to separate from the paste.

  2. 2

    Add aromatics

    Add the minced garlic, sliced shallots, and chopped lemongrass to the pot. Sauté with the paste for 2–3 minutes until the shallots soften and garlic is fragrant, taking care not to burn.

Protein & main

  1. 3

    Brown the beef

    Increase heat to medium-high. Push the paste mixture to the sides of the pot, add 1 tsp coconut oil (or additional vegetable oil) if needed, then add the beef cubes in a single layer. Brown the beef on all sides, about 4–6 minutes total. Work in batches if necessary so pieces brown rather than steam.

  2. 4

    Deglaze and combine

    Stir the browned beef into the paste and aromatics. Add 1 tsp tamarind paste and stir to coat the meat, scraping up any browned bits from the bottom of the pot.

Liquids & coconut

  1. 5

    Add coconut milk & stock

    Pour in the 14 oz coconut milk and 1 cup stock. Stir to combine, bringing the mixture to a gentle simmer. Use a spatula to dissolve any paste stuck to the bottom.

  2. 6

    Simmer to tenderize

    Reduce heat to low, cover partially, and simmer gently for 45–60 minutes (for beef) or 25–30 minutes (for chicken) until the meat is tender. Stir occasionally and skim any excess fat if desired.

Vegetables & starch

  1. 7

    Add potatoes, carrots, and onion

    After the meat has simmered for about 25 minutes (beef) or 15 minutes (chicken), add the cubed potatoes, carrots (if using), and sliced onion to the pot. Stir gently to submerge them in the liquid.

  2. 8

    Finish cooking vegetables

    Continue to simmer uncovered for another 20–30 minutes (beef) or 10–15 minutes (chicken) until the potatoes are tender and the sauce has thickened slightly. If the sauce reduces too much, add up to 1/4 cup more stock or water.

Sweet & savory seasonings

  1. 9

    Season the curry

    Stir in 1 tbsp palm sugar, 2 tbs fish sauce, and 1 tbs soy sauce. Taste and adjust: add more fish sauce for saltiness, sugar for sweetness, or tamarind (a little water-diluted) for tartness. Simmer 2–3 minutes to meld flavors.

Nuts & garnish

  1. 10

    Finish and serve

    Stir in the chopped roasted peanuts and 1–2 bay leaves (if using). Remove from heat and let rest 5 minutes. Serve the Massaman curry over steamed jasmine rice, topped with chopped cilantro and lime wedges on the side. Discard bay leaves before eating.

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