Massaman Beef Curry Paste and Curry


We just returned from a beautiful 4 day weekend in Phuket Thailand. Both Tom and I have been to Phuket before and really wanted to avoid the touristy areas and just relax with the kids by the beach, we were lucky enough to find a stunning beachfront pool villa in a local area and do just that.

We found one beach bar and restaurant that we went back to every day, the food was fresh and amazing and the chef let me in on a few secret ingredients for some local Thai dishes! Today I made this Massaman curry paste from scratch and then a Massaman Beef curry.

I always use my slow cooker for curries, the flavours soak in to the meat and the meat becomes soft and tender, If you don’t have a slow cooker you should get one! It’s such an easy way to cook, throw everything in the slow cooker in the morning and by dinner time it is cooked to perfection!

What you’ll need for the Massaman curry paste

2 sticks lemongrass
6 garlic cloves
15 dried small red chillies (soaked for 2 hours)
1 large red chilli
1 tbsp coriander seeds
1 tsp cumin
1 tbsp ground cinnamon
2 chopped spring onions
4 cloves
6 peppercorns
1 tsp shrimp paste
1 inch chopped fresh galangal

What you’ll need for the curry (Makes enough for 4)

600 grams of diced beef (you can use lamb or chicken if you prefer)
3 tbsp Massaman Paste
1 cinnamon stick
1 tbsp fish sauce
1 tbsp tamarind paste
3 cardamon pods
2 bay leaves
1 tbsp brown sugar
1/2 cup peanuts
2 cups chicken stock
1 1/2 cups coconut milk
3 potatoes
2 sweet potatoes
3 carrots
Brown rice to serve

How to

For the curry paste

– Grind all spice ingredients together using a mortar and pestle or food processor
– Roughly chop all other ingredients and add to a food processor and blend until becomes a paste
– Store in the fridge for up to 2 weeks

For the curry

– Peel and chop all vegetables into cubes
– Add all ingredients into the slow cooker and cook on auto until ready to eat (I cooked mine for 8 hours)
– Serve with brown rice and enjoy!


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