Massaman Beef Curry


  • 700 gr cubed chuck beef or stewing steak
  • 4 tbls Massaman curry paste (Valcom brand)
  • 10 green cardamom seeds
  • 2 cinnamon sticks
  • 3 star anise
  • 8 small shallot onions, peeled
  • 2 cans coconut cream
  • ½ cup water
  • 1 tbls fish sauce
  • 350 gr frozen McCain Simply Mash potato chunks
  • ½ tbls tamarind paste
  • 2 tbls palm sugar
  • 4 tbls unsalted roasted peanuts
  • 3 tbls canola oil
  • 1/4 tsp salt
  • A handful of fresh Thai basil leaves


  1. Coat the beef in 1 tbls of oil and the curry paste, stir well and set aside.
  2. In a large pot, heat the remaining oil over a med heat, stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.
  3. Add the beef and brown for 1-2 min. Stir to mix well with the spices.
  4. Add 1 can of coconut cream, 1tbls fish sauce and ½ cup of water until the beef is just covered by the liquid. Stir well then bring to the boil, once boiling turn down the heat cover and simmer for 1 ½ hour.
  5. Add the remaining can of coconut cream, peanuts and ½ the basil leaves, stir well, taste and add a little more fish sauce if you think necessary.
  6. Turn the heat up to med and cook for 10 min then add the simply mash potato chunks and cook for a further 10 min or until the potato is cooked through.
  7. Once the potato is ready, remove the curry from heat, stir in the palm sugar, tamarind paste and remaining basil, stir well and serve with steamed rice.