Massaman Curry


  • 2 tbsp olive oil
  • 650g lean beef (see notes for vegetarian adaptation)
  • 400mL canned coconut milk
  • 2 tbsp massaman curry paste
  • 250mL salt reduced beef stock (see notes for vegetarian adaptation)
  • 1/2 cup unsalted peanuts
  • 2 potatoes (medium)
  • 1/2 tsp cinnamon
  • 2 bay leaves
  • 1 tsp cardamon
  • 2 tbsp brown sugar
  • 1 tbsp tamarind paste
  • 1 tbsp fish sauce
  • steamed green veg
  • steamed brown rice


  • Prep Ingredients: Dice the potatoes.
  • Heat oil in a large saucepan or crockpot over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate.
  • Add 2 tablespoons coconut milk to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.
  • Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon, bay leaves, cardamom, sugar, tamarind paste and fish sauce. Stir to combine.
  • Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender.
  • Serve with rice and a side of steamed greens.

Place all ingredients into the slow cooker (optional: browning meat first) and leave on low for 8hrs.

Follow steps 1-3, then seal cooker and cook on high for 30-40mins.

LCHF adaptation:
Omit or reduce the potatoes.
Serve on it’s own or with cauli rice.

Vegetarian/ Vegan adaptation:
Use 400g firm tofu instead of beef.
Use vegetable stock instead of beef stock.
Use soy sauce instead of fish sauce – optional.
For the method: Follow steps 1-3, then reduce heat to low, cover and simmer until vegetables are tender (this should take around 10 minutes).