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Thai Beef Massaman

  • Prep 30 min
  • Total 30 min
  • Servings 6
  • Pinterest
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This easy version of massaman saves hours on the authentic version and only compromises a small amount in the taste category. MORE + LESS -

Dan Whalen
November 3, 2014


pound carrots
pounds thin sliced beef
inches ginger
cloves garlic
Stems from one bunch of cilantro
teaspoon red pepper flakes
teaspoon garam masala
1 1/4
cup peanuts
cup soy sauce
1 1/2
cans coconut milk
Chopped cilantro leaves
cups jasmine rice


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  • 1
    Chop the carrots and potatoes into thick matchsticks. Roast at 450°F until tender.
  • 2
    In a food processor or blender, make a paste out of the shallots, ginger, garlic, cilantro stems, red pepper flakes, garam masala, and 3/4 cups of the peanuts. You probably want to start the peanuts in the blender first to break them down before adding the rest of the ingredients.
  • 3
    In a hot pan, add the beef. Stir and cook until browned.
  • 4
    Add the curry paste and remaining peanuts. Cook 5 minutes.
  • 5
    Add the coconut milk and Soy Sauce. Cook 15 minutes.
  • 6
    Add the potatoes and carrots to the pot and stir to combine. Stir gently so the potatoes don't break up into the sauce.
  • 7
    Cook until warmed throughly and serve over jasmine rice.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Thai food is such a joy to cook, and it really feels like an accomplishment when you’re finished! The first few times you make Thai, it will feel a bit intimidating and the food will come out great but not amazing.

After you get your bearings in the Thai kitchen, things start getting really easy and the food starts tasting better than the restaurant!

This Thai Beef Massaman recipe takes a few shortcuts on the authentic version, but doesn't make any compromises on taste! Serve this at your next dinner party and impress your friends with your international food prowess.

First cut the potatoes and carrots to mimic the size of the beef. Toss with oil and a pinch of garam masala and roast until tender.

When making the curry paste, start by putting the peanuts in the blender to break them down.

For this recipe, you need to use the stems AND leaves of one bunch of cilantro.

The flavorful paste ingredients.

It is common to see shaved steak at the grocery store these days. It is commonly sold as Philly cheesesteak or sandwich steak.

Cook this up in a hot pan. Don’t worry about crowding the pan, you don’t need to sear the steak, just get it cooked.

Add in the paste and remaining peanuts. At this point the kitchen will smell amazing!

The roasted carrots and potatoes go in last. Carrots are not common in massaman, but it was a really nice addition!

This dish is much easier than the authentic version, but tastes better than most restaurant versions!

So tasty – deep savory flavors with a slight hint of spiciness.

Dan Whalen never wastes a cilantro stem. Check out his blog at The Food in My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!

What ethnic food should we feature next?

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