Beef and Potato Massaman Curry Recipe

This wonderful rich and tasty beef curry recipe is infused with all the exotic flavours of Thailand.


  • 85g peanuts, unsalted
  • 400ml tin coconut milk
  • 600g stewing or braising steak, cut into bite sized pieces
  • 100g Shemin’s Massaman Curry Paste
  • 450g floury potatoes
  • 1 onion, cut into thin wedges
  • 1tbsp palm or brown sugar (optional)
  • 1tbsp fish sauce (optional)
  • sliced fresh chilli


  1. Preheat the oven to 200°C / 180°C / Gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool, chop roughly. Reduce the oven temperature to 180°C / 160°C / Gas 4.
  2. Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add Shemin’s Massaman Curry Paste and fry for 1 minute, then stir in the beef and fry until well coated and sealed.
  3. Stir in the rest of the coconut with half a can of water, the potatoes, onion, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hours in the oven until the beef is tender.
  4. Sprinkle with sliced chilli and the remaining peanuts. Serve from the dish with jasmine rice.
Serves 6

Products used in this recipe