Slow-Cooked Massaman Beef Curry with Potatoes and Peanuts

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A rich and mildly spiced Thai Massaman curry featuring tender beef chunks simmered slowly with potatoes, peanuts, and a creamy coconut curry sauce. This Thai recipe, ready in about 140 minutes, pairs beef chuck, cut into 2-inch cubes, massaman curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600 grams beef chuck, cut into 2-inch cubes
• 3 tbsp massaman curry paste
• 400 ml coconut milk
• 300 grams potatoes, peeled and cubed
• 1/4 cup roasted peanuts
• 1 medium onion, sliced
• 2 tbsp vegetable oil
• 1 tbsp palm sugar
• 2 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 cup water

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 3 tbsp massaman curry paste and cook for 1 minute until aromatic.
2. Step 2: Add 600 grams beef chuck cubes and brown on all sides for 5-7 minutes.
3. Step 3: Pour in 400 ml coconut milk and 1 cup water, stirring to combine. Bring to a gentle simmer.
4. Step 4: Add 300 grams peeled and cubed potatoes, 1 sliced medium onion, 1 tbsp palm sugar, 2 tbsp fish sauce, and 1 tbsp tamarind paste to the pot. Cover and simmer on low heat for 1.5 to 2 hours until the beef is tender and the sauce thickens.
5. Step 5: Stir in 1/4 cup roasted peanuts during the last 5 minutes of cooking. Serve hot with steamed rice.