Food & Wine

Warm up with delicious slow cooked massaman beef curry

Warm up with delicious slow cooked massaman beef curry

Make sure you leave enough time to cook this delicious recipe.

Serves: 6

Prep time: 30 mins

Cooking time: 3 hrs 45 mins


  • 11/2kg beef chuck steak, trimmed, cut into 4cm pieces
  • 2 tbs olive oil
  • 1 large brown onion, finely chopped
  • ¼ tsp ground cinnamon
  • ¼ cup desiccated coconut
  • 1/3 cup (114g can) Massaman curry paste
  • 400ml can coconut milk
  • ½ cup beef stock
  • 1kg sweet potato, peeled, chopped into 5cm chunks
  • 1 tbs fish sauce
  • 1 tbs lime juice
  • 1 tbs finely grated palm sugar or brown sugar
  • 3 tbs roasted salted peanuts, chopped
  • Steamed jasmine rice, to serve

  1. Preheat oven 130°C fan forced. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof casserole dish over a high heat. Add one third of the beef. Cook, stirring occasionally, for about 3 minutes, or until browned. Remove to a plate. Repeat twice with oil and remaining beef.
  2. Reduce heat to medium. Add remaining 2 tsp oil and the onion. Cook, stirring occasionally 3 minutes until soft. Add cinnamon, coconut and curry paste. Cook, stirring 1 minute. Add the coconut milk and stock. Return the beef and any juices, bring to simmer. Press a piece baking paper onto the surface and cover with lid. Transfer to the oven. Cook for 2 hours.
  3. Stir in the sweet potato. Cover with paper and lid and cook, in oven a further 11/2 hours until sweet potato is tender. Combine fish sauce, lime juice and sugar and stir into the curry. Scatter over the peanuts. Serve with rice.
Tip: If you don’t have a cast iron casserole dish suitable for both stove top and oven, cook step 1-2 in a frying pan then transfer to an ovenproof dish to cook in the oven.

Tip: The curry will keep 3-4 days in a ceramic or glass dish in the fridge.

Recipe courtesy of Australian Sweet Potatoes.