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Coles

Impress your family with this irresistible beef massaman curry. Hearty and full of flavour, it’s an Asian-inspired classic you’ll be making on repeat.

  • Serves8
  • Cook time6 hour 15 minutes
  • Prep time20 minutes
Beef massaman curry in a bowl with rice

Ingredients

  • 1 tsp peanut oil
  • 800g Coles Australian Gravy Beef, cut into 4cm pieces
  • 1 brown onion, cut into wedges
  • 400ml can coconut milk
  • 270ml can coconut cream
  • 3 star anise
  • 2 cinnamon sticks
  • 2 large brushed potatoes, washed, peeled, quartered
  • 2 tbs brown sugar
  • 2 tbs lime juice
  • 1 tbs fish sauce
  • ½ cup (70g) roasted peanuts
  • Coriander leaves, to serve
  • Thinly sliced chilli, to serve
  • Steamed jasmine rice, to serve
  • Naan bread (optional), to serve

Massaman curry paste

  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • 1 red onion, finely chopped
  • 3 long red chillies, seeded (optional), chopped
  • 4 garlic cloves
  • 1 stem lemongrass, pale section only, finely chopped
  • 1 tbs finely grated fresh ginger
  • 4 coriander roots, washed, chopped
  • ½ tsp sea salt flakes

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the curry paste, place the ground coriander, cumin, cardamom and cinnamon in a saucepan over medium heat. Cook for 1 min or until aromatic. Transfer to a food processor. Add onion, chilli, garlic, lemongrass, ginger, coriander roots, salt and 2 tbs water. Process until smooth.
  2. Step 2

    Heat the oil in a large frying pan over high heat. Cook beef in 4 batches, turning, for 3 mins or until browned all over. Transfer to a plate. Add the onion to the pan with the curry paste and cook, stirring, for 2 mins or until fragrant.
  3. Step 3

    Place the curry paste mixture, beef, coconut milk, coconut cream, star anise, cinnamon, potato and 1 cup (250ml) water in a slow cooker. Cook on high for 6 hours (or on low for 8 hours) or until beef is very tender.
  4. Step 4

    Stir in the sugar, lime juice and fish sauce. Stir in peanuts.
  5. Step 5

    Spoon the curry among serving bowls.

Recipe tip

Top with coriander and chilli. Serve with rice and naan bread, if desired.

    Beef massaman curry

    Beef massaman curry
    • Serves8
    • Cook time6 hour 15 minutes
    • Prep time20 minutes
    Ingredients
    • 1 tsp peanut oil
    • 800g Coles Australian Gravy Beef, cut into 4cm pieces
    • 1 brown onion, cut into wedges
    • 400ml can coconut milk
    • 270ml can coconut cream
    • 3 star anise
    • 2 cinnamon sticks
    • 2 large brushed potatoes, washed, peeled, quartered
    • 2 tbs brown sugar
    • 2 tbs lime juice
    • 1 tbs fish sauce
    • ½ cup (70g) roasted peanuts
    • Coriander leaves, to serve
    • Thinly sliced chilli, to serve
    • Steamed jasmine rice, to serve
    • Naan bread (optional), to serve

    Massaman curry paste

    • 2 tsp ground coriander
    • 1 tsp ground cumin
    • ½ tsp ground cardamom
    • ½ tsp ground cinnamon
    • 1 red onion, finely chopped
    • 3 long red chillies, seeded (optional), chopped
    • 4 garlic cloves
    • 1 stem lemongrass, pale section only, finely chopped
    • 1 tbs finely grated fresh ginger
    • 4 coriander roots, washed, chopped
    • ½ tsp sea salt flakes
      Description

      Impress your family with this irresistible beef massaman curry. Hearty and full of flavour, it’s an Asian-inspired classic you’ll be making on repeat.

      Method
      1. Step 1

        To make the curry paste, place the ground coriander, cumin, cardamom and cinnamon in a saucepan over medium heat. Cook for 1 min or until aromatic. Transfer to a food processor. Add onion, chilli, garlic, lemongrass, ginger, coriander roots, salt and 2 tbs water. Process until smooth.
      2. Step 2

        Heat the oil in a large frying pan over high heat. Cook beef in 4 batches, turning, for 3 mins or until browned all over. Transfer to a plate. Add the onion to the pan with the curry paste and cook, stirring, for 2 mins or until fragrant.
      3. Step 3

        Place the curry paste mixture, beef, coconut milk, coconut cream, star anise, cinnamon, potato and 1 cup (250ml) water in a slow cooker. Cook on high for 6 hours (or on low for 8 hours) or until beef is very tender.
      4. Step 4

        Stir in the sugar, lime juice and fish sauce. Stir in peanuts.
      5. Step 5

        Spoon the curry among serving bowls.