Massaman Curry Recipe: A Rich, Aromatic Thai Classic Massaman curry is known throughout the world, but most traditional Massaman curry recipes I’ve encountered are highly time-consuming and complex. Don’t let that put you off, as the rewards are great for those who want to make this Muslim-Thai curry at home. With its slow-cooked, tender meat and deeply spiced coconut sauce, this dish is a perfect balance of sweet, savoury, and aromatic flavours.
At its core, my version has a curry paste that requires dry toasting the aromatic ingredients and uses a variety of dried spices to bring deep layers of flavour. The combination of cinnamon, cloves, star anise, cardamom, and nutmeg creates an unmistakably rich and fragrant base. If you don’t have time to make the Massaman curry paste from scratch, a high-quality shop-bought paste works just as well, offering a quicker yet still flavourful alternative.
Serve this Massaman curry recipe with steamed jasmine rice or flaky roti to soak up the luxurious sauce, and garnish with crushed peanuts, fresh coriander, and a squeeze of lime for the perfect finishing touch. Whether you’re cooking for a comforting weeknight meal or a special occasion, this dish delivers authentic Thai flavours with minimal effort.
Serves: 4
Cook time: 2 hours
Ingredients
Curry Paste Ingredients
Whole Spices (to be toasted and ground)
To develop their full aroma, briefly toast the whole spices in a dry pan until fragrant. Then grind to a fine powder before blending with the other ingredients to create a smooth, deeply flavoured Massaman curry paste.
Beef Short Ribs
For the best depth of flavour, briefly toast the whole spices before adding them to the dish. The combination of aromatic spices, rich coconut milk, and tender beef short ribs creates a beautifully balanced and deeply flavourful Massaman curry.
Gaeng Massaman Ingredients
- 4 tbsp Massaman curry paste
- 2 tbsp reserved coconut oil/beef fat – from searing short ribs
- 160ml coconut cream
- 2–3 tbsp palm sugar
- 2 tbsp fish sauce
- 250ml coconut milk
- 150ml braising liquor – from braising short ribs
- 1–2 tbsp tamarind concentrate
- Braised beef short ribs – cut into bite-size pieces
- 8 medium Jersey Royal potatoes
- 400ml coconut milk or water – for potato poaching
- 2 tbsp large sultanas
- 1 small shallot – peeled and very thinly sliced with the grain
- vegetable oil – for deep frying
For the best flavour and texture, poach the potatoes until tender, fry the shallots until crispy, and gently reheat the braised beef short ribs in the fragrant Massaman curry sauce before serving.
Method
Curry Paste Directions
- Add the lemongrass, galangal, ginger, coriander root, shallot, and garlic to a large pan or wok. Dry-toast over medium heat for about 10 minutes, stirring frequently. This helps to develop colour, reduce moisture, and concentrate the flavours, adding a roasted, smoky depth to the paste.
- Separately, toast all the dry spices in a dry pan until fragrant, then grind them into a fine powder using a spice grinder or mortar and pestle.
- Transfer all the ingredients to a large granite pestle and mortar and pound until the mixture becomes very smooth. This traditional method extracts the maximum flavour, but a blender or food processor can be used for a quicker alternative.
Beef Short Ribs Directions
- Roll the beef short ribs in fish sauce, ensuring they are well coated. Heat the coconut oil in a hot pan and sear the short ribs on all sides until a deep, golden crust forms. This enhances the flavour and texture of the meat. Reserve the rendered fat and oil for later use when cooking the Massaman curry paste.
- In a separate pan, bring the coconut milk to a boil, then set it aside.
- Place the seared beef short ribs in a tight-fitting oven dish, then pour over the coconut milk. Add the spices and remaining ingredients, ensuring the beef is well submerged. Cover with a cartouche (a piece of parchment paper) and a lid to retain moisture.
- Transfer to a preheated oven at 160°C and braise for 2 hours. After this time, check for doneness – the ideal texture is soft and yielding from the bone but not falling apart, as the meat will later be sliced for the finished Massaman curry. If needed, continue cooking until the perfect texture is achieved.
- Strain the braising liquor and set it aside for later use in the curry sauce. If desired, reserve the whole dried spices to add to the final curry for presentation and extra depth of flavour.
Gaeng Massaman Directions
- Add the Jersey Royal potatoes to a pan and cover with coconut milk or water. Bring to a boil, then reduce to a simmer and cook until tender. Set aside for later.
- In a small pan, heat the vegetable oil to around 150°C. Working in batches, add the thinly sliced shallots, stirring constantly to ensure even cooking. Fry until golden and crispy, then remove from the oil and drain well on absorbent paper. Repeat until all the shallots are fried.
- In a heavy-based pan, combine the thick coconut cream and the reserved coconut oil/rendered beef fat over medium heat. Warm for about 2 minutes, until an oily sheen forms on the surface of the cream.
- Add the Massaman curry paste, stirring to fully incorporate it into the cream. Continue frying until the paste darkens and becomes fragrant – this indicates that the rawness has been cooked out, about 5 minutes.
- Stir in the palm sugar and fish sauce, allowing them to meld into the paste. Then, add the remaining coconut milk and beef braising stock. Bring to a boil, then reduce to a simmer and cook for another 4 minutes, until the sauce develops a rich, glossy sheen on the surface.
- At this stage, the sauce should be medium-thick, deeply aromatic, and rich in complex, spiced flavour. Taste and adjust the seasoning as needed.
- Add the braised beef short ribs, sultanas, and poached Jersey Royal potatoes, stirring gently to warm everything through. Remove from the heat and let the curry sit for a minute, allowing the flavours to develop further. Taste again, then add tamarind concentrate to balance the seasoning and introduce a light, fresh finish – achieving the signature sweet, sour, and salty balance of Massaman curry.
Serve hot, garnished with a splash of coconut cream and crispy fried shallots. Enjoy with steamed jasmine rice for the perfect accompaniment.
