Rich, Warming Beef Massaman Curry with Potatoes & Peanuts: A Thai-Inspired Comfort Classic
If you’ve ever craved a dish that wraps you in a blanket of warmth, deep flavor, and just the right touch of exotic spice, this Beef Massaman Curry with Potatoes & Peanuts is the recipe to make next. Hailing from Southern Thailand with influences from Indian and Persian cuisines, Massaman curry is an incredibly aromatic, slightly sweet, and deeply savory dish that never fails to impress.
Whether you’re an adventurous home cook or just someone looking to branch out into globally-inspired comfort food, this beef Massaman curry is a must-try. It’s perfect for cool nights, cozy weekends, and even as a standout dinner party main course. What sets this recipe apart? A tender, slow-simmered beef stew enriched with creamy coconut milk, earthy spices, and the delightful crunch of roasted peanuts—all served over fragrant jasmine rice.
Why You’ll Love This Recipe
This recipe is made for:
- Home cooks who love rich, hearty stews but want to add a Thai twist.
- Busy foodies looking for a dish that can simmer quietly while they unwind.
- Fans of meal-prep-friendly dishes—this curry only gets better with time.
- Anyone who enjoys balance in their food: sweet, salty, spicy, and creamy in one bite.
From its melt-in-your-mouth beef to the harmonious blend of coconut milk, curry paste, and warm spices, this dish delivers a restaurant-quality result with a relatively simple process.
Ingredients You’ll Need
For the Curry:
- 1.5 lb beef chuck, cut into bite-sized cubes 🐄
- 2 tbsp Massaman curry paste (store-bought or homemade)
- 1 can (13.5 oz) coconut milk 🥥
- 1 cup beef broth or water
- 2 medium potatoes, peeled and cubed 🥔
- 1 onion, sliced
- ½ cup roasted peanuts (unsalted) 🥜
- 1–2 tbsp fish sauce (to taste)
- 1 tbsp brown sugar or palm sugar
- 1–2 tbsp vegetable oil
- 1 cinnamon stick (optional)
- 2–3 bay leaves (optional)
To Serve:
- Steamed jasmine rice 🍚
- Fresh cilantro or Thai basil 🌿
- Lime wedges for brightness 🍋 (optional)
Kitchen Equipment Needed
- Heavy-bottomed pot or deep skillet with lid
- Sharp knife & cutting board
- Measuring spoons & cups
- Wooden spoon or spatula
- Rice cooker or pot for rice
- Ladle for serving
Step-by-Step Instructions
1️⃣ Sear the Beef
In a large, heavy-bottomed pot, heat 1–2 tablespoons of vegetable oil over medium-high heat. Sear the beef cubes in batches until browned on all sides. Browning develops that crucial umami base. Set the beef aside.
2️⃣ Sauté the Curry Paste
In the same pot, add a touch more oil if needed. Fry the Massaman curry paste for 1–2 minutes until it becomes fragrant. Stir in half the coconut milk and simmer until you see the oil begin to separate. This technique intensifies the curry’s flavor and creates a silky texture.
3️⃣ Build the Flavor
Return the seared beef to the pot. Add the remaining coconut milk, beef broth, sliced onion, sugar, cinnamon stick, and bay leaves. Stir to combine, cover, and simmer on low heat for 1 to 1.5 hours, or until the beef is fall-apart tender.
4️⃣ Add Potatoes & Peanuts
Toss in the cubed potatoes and roasted peanuts. Simmer for another 20–30 minutes until the potatoes are soft and the curry has thickened slightly. Finish by seasoning with fish sauce to taste—this adds a deep, salty umami kick. Adjust with more sugar or a splash of water if needed.
5️⃣ Serve & Garnish
Spoon generous portions of the curry over hot jasmine rice. Garnish with fresh cilantro or Thai basil, and finish with a squeeze of lime for brightness.
Recipe Tips & Shortcuts
- Time-saver: Use a pressure cooker or Instant Pot to speed up the simmering process—30 minutes under pressure can get the beef ultra-tender.
- Make it vegetarian: Swap beef for tofu or chickpeas and use veggie broth. Add extra potatoes and veggies like carrots or sweet potatoes.
- Boost the spice: Add fresh Thai chilies or a pinch of cayenne if you prefer heat.
- Nut-free version: Omit the peanuts or replace them with toasted sunflower seeds for crunch.
Storing Leftovers
This curry stores beautifully and actually tastes better the next day!
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the stovetop.
- Reheating Tip: Add a splash of water or coconut milk when reheating to refresh the sauce.
Food & Drink Pairings
Best Rice: Jasmine rice is the gold standard, but basmati or even brown rice work well.
Bread Option: Try roti, naan, or crusty bread to scoop up the curry.
Drink Pairings:
- Thai iced tea or coconut water for a refreshing non-alcoholic option
- Riesling or Gewürztraminer (white wine with a touch of sweetness)
- Light lager or wheat beer to contrast the richness of the curry
FAQs About Beef Massaman Curry
Can I make this in advance?
Absolutely. In fact, the flavors meld beautifully overnight. Make it a day ahead and reheat before serving for even better depth.
Is Massaman curry spicy?
It’s considered one of the milder Thai curries. The paste is aromatic with warming spices like cardamom and cinnamon rather than intense heat. You can always spice it up to suit your preference.
Can I use a different cut of beef?
Yes! Beef chuck is ideal for stewing, but brisket or even short ribs can work well. If you’re in a rush, pre-cooked shredded beef can be stirred in toward the end—just reduce the simmering time.
What’s the best Massaman curry paste to use?
Mae Ploy and Maesri are widely available and authentic-tasting. Homemade paste is incredible if you have the time and ingredients.
Is it gluten-free?
Yes, as long as your curry paste and fish sauce are gluten-free. Always check labels.
Final Thoughts
Beef Massaman Curry with Potatoes & Peanuts is the ultimate fusion of richness, warmth, and flavor. It’s luxurious yet simple, exotic yet deeply comforting—perfect for family dinners, cozy nights in, or impressing friends with a bold, flavorful meal.
