Beef Massaman Curry

A mild curry with a slight sweetness. Serve with rice and naan bread for a tasty meal.

Prepare Ahead

Use salt and pepper to season.


  1. 1 To make the curry paste place the garlic cloves, shallots, green chilli, red chilli, ginger, ground coriander, ground cumin, coriander seeds, coconut oil, fish sauce, cornflour and a handful of coriander leaves into a food processor and blitz to combine into a smooth paste.

  2. 2 Place the curry paste into a large saucepan and fry over a medium heat for 3 minutes.

  3. 3 Add the diced beef skirt and cook for a further 2 minutes.

  4. 4 Add the coconut milk, cinnamon sticks and lemongrass. Bring to the boil, then reduce to a simmer. Place a lid on the pan and simmer for 1 hour.

  5. 5 After an hour, add the baby potatoes. Cook uncovered for a further 20 minutes (then test the potatoes are cooked).

  6. 6 Once cooked remove the cinnamon sticks and lemongrass and discard. Season and stir in the yoghurt.


  • 5 cloves garlic
  • 2 whole shallots
  • 1 whole green chilli
  • 1 whole red chilli
  • 25g ginger, peeled
  • 1 tsp ground corriander
  • 1 tsp ground cumin
  • 1 tsp coriander seeds
  • 1 tbsp coconut oil
  • 1 tbsp fish sauce
  • 1 tbsp cornflour
  • 1 handful coriander leaves
  • 500g beef skirt, diced
  • 400ml coconut milk
  • 2 sticks cinnamon
  • 2 sticks lemongrass, slightly crushed
  • 200g baby potatoes, halved
  • 2 tbsp yogurt
  • 4 wedges lime, coriander leaves, sliced red chilli to garnish

Serves 4

Total time required 1 hr 35 mins

  • Preparation time: 10 mins
  • Cooking time: 1 hr 25 mins