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Introduction

I stumbled on this Beef and Mushroom Massaman Curry on a rainy Sunday when the house smelled like warm spices and slow-simmered broth. I wanted something hearty that hugged the soul a curry that felt like a blanket. I adapted a simple Massaman base and added earthy mushrooms for extra depth; the first spoonful of that velvety coconut sauce with tender beef and sautéed mushrooms convinced me this would become a weeknight favorite. The aroma of cinnamon and roasted peanuts mingling with coconut milk still takes me back to that cozy afternoon.

If you enjoy rich, meaty sauces, you might also like the savory comfort of lamb and beef meatballs in a tomato-mushroom sauce I often turn to for quick dinners: lamb and beef meatballs in spicy tomato mushroom sauce.

What Makes This Recipe Special

Beef and Mushroom Massaman Curry brings together tender beef, chewy mushrooms, and a slightly sweet, gently spiced sauce. It’s:

Comforting and family-approved.
Flexible for weeknights or a leisurely weekend meal.
Balanced with protein, vegetables, and warming spices that feel indulgent without being heavy.

What You’ll Need

For the Curry Base

3 tablespoons Massaman curry paste (store-bought or homemade). Use more for a spicier curry.
1 can (14 oz / 400 ml) full-fat coconut milk gives the sauce its rich body.
1 cup (240 ml) beef stock or water adds depth.

For the Beef & Vegetables

1.5 lb (700 g) beef chuck, cut into 1- to 1.5-inch cubes well-marbled for tenderness.
8 oz (225 g) cremini or button mushrooms, halved or quartered fresh, not canned.
2 medium potatoes (about 10 oz / 300 g), peeled and cut into 1-inch cubes Yukon Gold or russet.
1 large onion, sliced.
2 tablespoons neutral oil (vegetable or canola).

For Flavoring & Finish

2 tablespoons fish sauce (or tamari for gluten-free/vegetarian alternative).
1–2 tablespoons palm sugar or brown sugar (adjust sweetness to taste).
1 tablespoon tamarind paste or 1 tablespoon lime juice for brightness.
1 cinnamon stick and 3 whole cardamom pods (optional, for authentic warmth).
1/4 cup roasted peanuts, roughly chopped (optional; add at the end).
Fresh cilantro or Thai basil for garnish, and lime wedges to serve.
Salt and freshly ground black pepper to taste.

Notes: For a leaner option, use stewing beef trimmed of excess fat. If you can’t find Massaman paste, blend red curry paste with a pinch of ground cinnamon, cloves, and roasted peanuts.

How to make Beef and Mushroom Massaman Curry: Comfort in Every Bite

Step 1: Brown the beef (10–12 minutes).

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Pat the beef dry and sear in batches until browned on all sides, about 3–4 minutes per batch. Remove and set aside. Browning gives deep flavor; don’t overcrowd the pan.

Step 2: Sauté the aromatics and paste (3–4 minutes).

Add remaining oil and sliced onion to the pot over medium heat. Cook until softened and translucent, about 4 minutes. Stir in the Massaman curry paste and cook, stirring constantly, until fragrant and oil separates slightly from the paste, about 2–3 minutes.

Step 3: Build the sauce (2 minutes).

Pour in 1/2 cup of the coconut milk and scrape up any browned bits from the bottom. This deglazes the pot and infuses the sauce with flavor.

Step 4: Combine and simmer (1–1.5 hours).

Return the beef to the pot along with the rest of the coconut milk, beef stock, cinnamon stick, and cardamom. Bring to a gentle simmer, cover, and reduce heat to low. Cook until the beef is fork-tender, about 1 to 1 hour and 15 minutes depending on the cut.

Step 5: Add potatoes and mushrooms (20–25 minutes).

Uncover and add the potatoes. Continue simmering until potatoes are tender, about 15 minutes. Add mushrooms and simmer uncovered another 7–10 minutes until mushrooms are cooked through and the sauce is slightly reduced. The sauce should coat a spoon and have a glossy, slightly thick consistency.

Step 6: Season and finish (2 minutes).

Stir in fish sauce, palm sugar, and tamarind paste or lime juice. Taste and adjust salt, sweetness, or acidity. Remove the cinnamon stick and cardamom pods. Fold in roasted peanuts if using and garnish with cilantro.

Step 7: Rest and serve.

Let the curry sit for 5–10 minutes off the heat to let flavors meld. Serve hot over steamed jasmine rice or with warm roti.

Tips & Recipe Variations

Use a heavy-bottomed pot for even heat and to prevent scorching.
For extra depth, brown a splash of tomato paste with the curry paste.
Vegetarian version: swap beef for firm tofu (pressed and pan-fried) and use vegetable stock and tamari. Add chickpeas for protein.
Low-carb option: replace potatoes with cauliflower florets or turnips.
Make ahead: flavors improve after a day in the refrigerator. Cool completely, then refrigerate up to 3 days.
Freezing: freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
To avoid a watery curry: simmer uncovered for the last 10–15 minutes to concentrate the sauce. If still thin, whisk in a teaspoon of cornstarch dissolved in cold water and simmer 2–3 minutes.

How to Serve

Classic: Serve over steamed jasmine rice so each spoonful captures sauce, beef, and mushroom.
For soaking up sauce: serve with warm roti, naan, or paratha.
Bright sides: a simple cucumber salad or lightly pickled shallots cut through the richness.
Drinks: pair with Thai iced tea, a chilled lager, or a fruity Riesling.
Presentation: spoon the curry into a shallow bowl, sprinkle chopped peanuts and cilantro, and add a lime wedge on the side.
Serving size: serves 4–6 depending on appetite; roughly 1–1.5 cups per serving.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. It actually tastes better the next day after flavors meld. Cool, refrigerate, and reheat gently.

Q: Can I freeze the leftovers?

A: Yes. Freeze in meal-sized portions for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

Q: What can I use instead of Massaman curry paste?

A: Use red curry paste plus a pinch of ground cinnamon, cloves, and 2 tablespoons of crushed roasted peanuts as a shortcut.

Q: How do I prevent the dish from becoming watery?

A: Simmer uncovered for the last 10–15 minutes to reduce liquid. Remove excess fat after chilling if needed.

Q: Can I make this vegetarian or dairy-free?

A: It’s naturally dairy-free. For vegetarian, use tofu or chickpeas and vegetable stock, plus tamari in place of fish sauce.

Conclusion

This Beef and Mushroom Massaman Curry has become one of those dishes I make when I want something that feels like home warm, textured, and rich with layers of spice. I hope you try it and find it as comforting as I do. For another take on beefy Massaman flavors and inspiration, check out this classic version at Beef Massaman Curry – Closet Cooking.

Reader Review

“We made this for a family dinner and everyone went back for seconds deep, creamy sauce, perfectly tender beef, and the mushrooms were a brilliant touch. A new staple in our rotation.”