Thai
Gaeng Massaman Nuea
A Southern Thai beef massaman curry with tender beef, potatoes, roasted peanuts, and a coconut gravy balanced with palm sugar, tamarind, and fish sauce. It is slow-simmered so the warm spices settle into the beef and the curry turns rich and glossy.
Watch it madeAswani Zachariah · 1:01
Ingredients
- Beef brisket or shin, cut into 4 cm pieces350g
- Coconut milk, divided400ml
- Massaman curry paste3 tbsp
- Waxy potato, peeled and cut into chunks250g
- Small shallots, peeled, or yellow onion wedges100g
- Roasted unsalted peanuts1/3 cup
- Fish sauce1 1/2 tbsp
- Palm sugar, shaved1 1/2 tbsp
- Tamarind water2 tbsp
- Cinnamon stick1 small
- Green cardamom pods, lightly crushed3
- Bay leaves2
- Water or light beef stock1 cup
- Vegetable oil, only if needed1 tbsp
- Steamed jasmine rice, for serving2 cups
Method
- Spoon about 1/2 cup thick coconut cream from the top of the coconut milk into a heavy pot and simmer over medium heat, stirring often, until it reduces and the coconut oil begins to separate.
- Add the massaman curry paste and fry it in the split coconut cream for 3 to 5 minutes until fragrant, darkened, and glossy; add a little vegetable oil only if the coconut cream will not split.
- Add the beef and stir until every piece is coated in the fried paste and lightly sealed.
- Pour in the remaining coconut milk and the water or stock, then add the cinnamon stick, cardamom pods, and bay leaves.
- Bring just to a gentle simmer, cover partly, and cook for 60 to 75 minutes until the beef is almost tender, stirring occasionally and adding a splash of water if the curry gets too thick.
- Add the potato chunks, shallots, and roasted peanuts, then simmer uncovered for 20 to 25 minutes until the potatoes are tender and the beef is soft.
- Season with fish sauce, palm sugar, and tamarind water, then simmer for 5 minutes so the curry tastes rounded, lightly sweet, salty, tangy, and warmly spiced.
- Rest the curry off the heat for 10 minutes, then skim excess oil if desired and remove the whole spices before serving.
- Serve hot with steamed jasmine rice, spooning plenty of coconut gravy, beef, potatoes, shallots, and peanuts into each bowl.
Common questions
Can I substitute the beef brisket or shin with another cut?
Yes. Chuck is the closest substitute and stays tender with long simmering. Short ribs also work but are richer. Avoid lean cuts like sirloin or they’ll dry out before the curry finishes cooking.
How long does Massaman beef curry take to cook until the beef is tender?
Plan for about 1 hour 20 minutes to 1 hour 40 minutes total simmering after the paste is fried. Tougher beef may need a bit longer; keep it at a gentle simmer, not a hard boil.
What are the most common mistakes when making Gaeng Massaman Nuea?
The biggest mistakes are not frying the paste in coconut cream long enough, boiling the curry too hard, and adding the potatoes too early. Also taste near the end—massaman should be balanced, not overly salty or overly sweet.
How should I store leftover massaman beef curry?
Cool it quickly, then refrigerate in a covered container for up to 4 days. It also freezes well for about 2 months. The sauce may thicken after chilling; loosen it with a splash of water when reheating.
What should I serve with Thai Massaman beef curry?
Serve it with steamed jasmine rice to soak up the sauce. Plain cucumber salad or quick-pickled vegetables are good on the side. A little extra roasted peanut or fresh herbs works well, but keep accompaniments simple.