Clem's Thai Masamam Beef Curry
 
 

This is a dish from Southern Thailand where Muslims predominate. The term masaman (แกงมัสมั่น))originates from the Persian word mosalman which means Muslim. Hence this dish is never done with pork but rather chicken or beef. The spices used, cloves, cardamon, cinnamon, star anise, cumin bay leaves, coriander, nutmeg and mace, betrays the dish's origin as Middle Eastern (Persia) and India. To these spices were added the more South East Asian ingredients such as shrimp paste, lemongrass, and galangal.

I made the beef version of this dish and in method (and even ingredients), it is similar to Malaysian or Indonesian beef rendang (basically a stew or casserole of dryness as desired). Instead of the additional work of preparing the masaman paste, I used a store-bought one (see below). It is easy to make this dish - just leave simmering for some three or so hours.

 


Clem's Thai Masaman Beef Curry

 

1. Ingredients
 

  • Gravy, Chuck or Shin beef.
    1.2 kg before trimming.
    Beef Shin is best for stews because they have a lot of tissue that turns gelatinous after slow, long heating.
     
  • Masaman curry paste.
    I used 400 g of Maesri brand paste (you can use less for a less spicy/rich curry).

     
  • 1 - 2 large Red Onions (quartered).
     
  • 500 to 750 mL of coconut milk.
    I used only 500 mL.
     
  • 6 - 8 medium-sized potatoes
     
  • A handful of roasted peanuts (well-crushed).
    Or do as I did and use 1 heaped teaspoon of peanut paste.
     
  • Condiments.
     

 

2. Method

 

  • Fry the massaman paste with some 200 mL of coconut milk for 5 minutes.
     
  • Add the beef and continue to fry.
     
  • Now add the rest of the coconut milk.
     
  • Simmer on low heat for some 3 hours (or less as desired) to softened up the beef.
     
  • In the last 30 minutes, add the quartered onions and some skinned and quartered potatoes.
     
  • Your dish is finished when the beef is tender to your liking and the potatoes soft enough.
    You may wish (as I did) to smash up some of the potatoes in the gravy to make for a thicker looking curry.
     
  • You have made Thai Massaman Beef Curry.
     

 

ENJOY!

 

 

All my cooking (some without recipes) can be found here (click on each photo to go to that dish's page):

 

http://clemkuek.com/photoalbum/photo696.html

 

Video presentations can be found here:

Clem cooks

 

 

www.clemkuek.com

 

22 October 2025
 

 



Created by Clem Kuek