Massaman Curry

Ancient Thai recipe with Muslim origins, you can prepare it with beef, chicken or lamb to stay true to the tradition. To make it even richer you can add cinnamon, ginger and cardamom just before the final stir…

Ingredients (for 2)

  • 2 veal (or beef chuck) steaks
  • 2 potatoes
  • 1/2 cup coconut milk
  • 1 tsp curry powder
  • 1/2 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 1 tbsp fish sauce
  • 1/4 onion
  • 1 tbsp cashew nuts
  • 1 tbsp bay leaves
  • chili peppers (as desired)
  • salt


  • Boil the potatoes in salted water (use rock salt) for 40-45 minutes until tender
  • In the meantime, cut the meat into pieces and coarsely chop the onions, chili peppers and cashew nuts
  • Heat the oil in a large skillet and stir fry the onions for a couple of minutes
  • Add the meat, coconut milk, bay leaves, curry powder and a pinch of salt
  • Stir, cover and simmer at low heat for about 30 minutes
  • Add water (or better yet beef stock) if necessary to keep it moist and stir frequently
  • By now the potatoes should be ready, so drain and allow them to cool
  • Peel the potatoes, cut them in large chunks and add them to the meat
  • Finally add the fish sauce, brown sugar, chili peppers and cashew nuts and simmer for another 2-3 minutes
  • Discard the bay leaves before serving

Best Served With

Steamed basmati or jasmine rice and pickles