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Massaman beef curry with steamed jasmin rice

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750 g Rump steak or topside, diced into 2.5-3cm cubes
115 g Can massaman paste
2 Cans of coconut milk
8 Kaffir lime leaves
2 Large potatoes, peeled, cut into cubes
75 g Salted peanuts
2 tsp Tamarind paste
Juice of 2 limes
Asian fish sauce
White sugar to taste
1/4 Bunch Thai basil and 25g of salted peanuts to garnish


1 Preheat oven to 170'C. Lightly oil the beef. Heat a pan or wok to medium heat and brown beef in 2 to 3 batches. Remove each batch from pan or wok and transfer to a large oven-proof dish.
2 Add the massaman paste to the pan or wok, lower heat and cook for 1 minute. Add coconut milk and lime leaves and bring to the boil. Transfer ingredients to ovenproof dish, cover with lid or foil and place in oven.
3 Cook, stirring occasionally for 1½ hours or until beef is almost tender. Add the potato and peanuts, cook for 30 minutes or until the potato is soft. Add the tamarind paste, lime juice, sugar and season with the fish sauce. Garnish with Thai basil and salted peanuts.


1 Pressure cooker method: Heat the cooker on saute setting, brown the beef in batches. Add massaman paste, cook for 1 minute. Add coconut milk, potatoes and lime leaves, bring to the boil. Place on lid and set timer to high pressure for 15 minutes, or until beef is tender. Lower heat to simmer, add tamarind paste, simmer for 2 minutes. Add peanuts, lime juice, fish sauce and sugar, mix well.