A popular dish that was born from Persian influences mixed with Thai flavours, this is a rich but mild curry featuring tender beef, potatoes and crushed peanuts with a coconut and tangy tamarind sauce. Normally cooked for hours in a steel pot, we’ve captured the essence of this travellers’ favourite by preparing the fiddly tamarind and grinding down the galangal and lemongrass and blending it into our signature Massaman paste. A fragrant but hearty curry for any night of the week.

Cook our delicious Beef Massaman in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Beef Massaman. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Massaman Paste pot, a Ginger Chicken Stock pot and a Tamarind pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Beef Massaman in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Massaman Paste
  • Ginger Chicken Stock
  • Tamarind

Your shopping list for 2 servings:

  • 6 new potatoes
  • 120g jasmine rice
  • 1 sirloin/rump steak (180g)
  • 1 onion
  • 400ml can coconut milk (light if desired)
  • 150g green beans
  • Handful of peanuts (optional)
  • 1tsp sugar (optional)
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Our 25 minute recipe

  1. Cook the rice and potatoes

    Cook the rice according to pack instructions.

    Boil the potatoes until tender, then drain. While the potatoes and rice cook, start on Step 2. 

  2. Meanwhile, sear the beef

    Heat a little oil in a pan over high heat. Place the beef slices in the pan on a single layer (in batches if needed). Sear them quickly so they colour on each side before removing from the pan and keeping aside. 

  3. Create the curry base

    Reduce the heat to medium, add the onion and-fry for 1 min.

    Add the MASSAMAN PASTE and fry for 1 min then pour in the coconut milk. Mix well and cook for 2 mins. 

  4. Add the vegetables

    Add the GINGER CHICKEN STOCK pot and the TAMARIND. Mix well and bring it to a gentle boil.

    Add the green beans and half of the peanuts (if using), then let it cook over a medium heat for 3 mins.

    Add the potatoes and the beef and let it cook for 2 more mins. 

  5. Serve!

    Add 1-2 tsps sugar to taste, then serve the curry over rice with more crushed peanuts scattered on top. 

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Beef Massaman Top Reviews

Jen - 21st September 2020

We made it veggie (apart from the chicken stock) with tofu instead of beef and added some more veg (same sort of stuff youd out in a thai curry) to strech it out a bit! Lovely!!!

Vanessa - 20th September 2020

Really tasty and simple to cook

Lisa - 19th September 2020

Everything is so easy to cook, even for those who don’t normally cook.

Lisa - 19th September 2020

Everything is so easy to cook, even for those who don’t normally cook.

Andrea - 18th September 2020

Not as good as the rendang! Was the onion meant to just be quartered? I think the cooking time would mean big chunks of raw onion (not that I mind) I diced my onions but wanted to see if quartered was correct, will do it that way next time if it is

Doug - 18th September 2020

Tried massaman in a Thai restaurant - it tasted very like this. Well done!

Doug - 18th September 2020

Tried massaman in a Thai restaurant - it tasted very like this. Well done!

Tricia - 17th September 2020

Another favourite

Tricia - 17th September 2020

Another favourite

Richard - 16th September 2020

Let it cook on low for as long as possible!

Richard - 16th September 2020

Let it cook on low for as long as possible!

Diana - 15th September 2020

The peanuts were unnecessary and I would cooked the green beans for a bit longer, they were too crunchy.

Karen - 15th September 2020

Slow cooked this as we had some stewing steak to use up and it was delicious

Karen - 15th September 2020

Slow cooked this as we had some stewing steak to use up and it was delicious

Jonathon - 14th September 2020

Did it in the slow cooker so the beef fell apart

Jonathon - 14th September 2020

Did it in the slow cooker so the beef fell apart

Helen - 13th September 2020

I would use less potatoes next time

Helen - 13th September 2020

I would use less potatoes next time

Claire - 12th September 2020

Used stewing steak and chucked all ingredients in the slow cooker. Warmed the coconut milk with the spices then added that. Low for 6 hours and it was fabulous.

Claire - 12th September 2020

Used stewing steak and chucked all ingredients in the slow cooker. Warmed the coconut milk with the spices then added that. Low for 6 hours and it was fabulous.

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