food and drink recipes

Fish’s Beef Massaman Curry

Fish’s Beef Massaman curry stems from the central region of Thailand, however it has strong influences from India. Fish in her blog Noir Cookery, mentions that the essence of any good curry is the spice base, or curry paste. She also mentions that you can either buy your own pre made paste (as commonly done in Thailand), or how to make your own paste. For this recipe we will show you how to make this curry with a pre made paste. However if you would like to make the paste from scratch, please see more details on Fish’s blog on how to make fresh Massaman Curry Paste.

Recipe Servings: 2

Prep Time: 10 minutes

Cook Time: 3 – 4 hours

Difficulty Level: Easy


  • 1 sachet of Massaman Curry Paste (otherwise 1 heaped tbsp)
  • 400ml of Coconut Milk (this is generally 1 tin)
  • 250g of Beef Shin or any stewing cuts. (Fish prefers shin because it has a nice flavour and breaks down beautifully)
  • 2 tbsp of unsalted Peanuts or Cashew Nuts
  • 5 New Potatoes (or any waxy potatoes)
  • Fish sauce (or salt)
  • Sugar
  • 120g of any kind of rice of your preference (Best served with Thai Jasmine Rice)

Cooking Instructions

  1. In the pan with a bit of oil, brown the meat. This is done to get additional flavour and not to cook the beef. Therefore do not worry too much about cooking the beef all the way through. Remove the beef chunks from the pan when they are nicely caramelised then set aside.
  2. In the same pan on high heat, add about 2 tbsp of coconut cream, (this is the white cream floating on top of the milk in the can) and the curry paste then cook until you can start to see the coconut oil separating from the milk. This should take about 3-5 minutes.
  3. Add the beef chunks back into the pan and pour in the remaining coconut milk. Mix altogether.
  4. Bring the curry to boil, then reduce the heat down to medium-low heat. Slowly cook the beef until tender. For 1.5” chunks, it should roughly take 3-4 hours.
  5. Add water if the curry is reduced down too much.
  6. Add the potatoes and peanuts then cook for another 20 minutes, or until the potatoes are soft.
  7. Season with a bit of fish sauce and sugar to taste.
  8. Best served with Thai Jasmine Rice but also traditionally served with white toast.

We hope you enjoy the meal! You will hear more from Fish in the near future from our interview together. More details to follow soon. However, in the meantime if you would like to see more recipes from Fish you can check out her blog Noir Cookery.

Do you have a Food or Drink recipe you would like to recommend? If so, I would be delighted to share it. Please send your recipe ideas to:



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