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Beef and Mushroom Massaman Curry

A comforting and rich dish featuring tender beef, earthy mushrooms, and a velvety coconut sauce spiced to perfection.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Curry Base
  • 3 tablespoons Massaman curry paste 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.
Beef & Vegetables
  • 1.5 lb (700 g) beef chuck, cut into cubes Well-marbled for tenderness.
  • 8 oz (225 g) cremini or button mushrooms, halved or quartered Fresh, not canned.
  • 2 medium potatoes, peeled and cut into cubes Yukon Gold or russet, about 10 oz / 300 g.
  • 1 large onion, sliced
  • 2 tablespoons neutral oil Vegetable or canola.
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 lime juice for brightness.
  • 1 stick cinnamon Optional, for authentic warmth.
  • 3 whole cardamom pods Optional.
  • 1/4 cup roasted peanuts, roughly chopped Optional; add at the end.
  • to taste salt and freshly ground black pepper
  • fresh cilantro or Thai basil for garnish
  • lime wedges to serve

Method
 

Brown the Beef
  1. 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.
Sauté the Aromatics and Paste
  1. Add remaining oil and sliced onion to the pot over medium heat. Cook until softened and translucent, about 4 minutes.
  2. Stir in the Massaman curry paste and cook, stirring constantly, until fragrant and oil separates slightly from the paste, about 2–3 minutes.
Build the Sauce
  1. 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.
Combine and Simmer
  1. 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.
Add Potatoes and Mushrooms
  1. Uncover and add the potatoes. Continue simmering until potatoes are tender, about 15 minutes.
  2. Add mushrooms and simmer uncovered another 7–10 minutes until mushrooms are cooked through and the sauce is slightly reduced.
Season and Finish
  1. Stir in fish sauce, palm sugar, and tamarind paste or lime juice. Taste and adjust salt, sweetness, or acidity.
  2. Remove the cinnamon stick and cardamom pods. Fold in roasted peanuts if using and garnish with cilantro.
Rest and Serve
  1. 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.

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. Cool completely, then refrigerate up to 3 days. Freeze in airtight containers for up to 3 months.