Sweet Potato Massaman Curry

Sweet Potato Massaman Curry
Sweet Potato Massaman Curry

Slow Cooked Massaman Beef Curry

November 27, 2019

  • Prep: 30 mins
  • Cook: 3 hrs 45 mins


11/2kg beef chuck steak, trimmed, cut into 4cm pieces

2 tbs olive oil

1 large brown onion, finely chopped

¼ tsp ground cinnamon

¼ cup desiccated coconut

1/3 cup (114g can) Massaman curry paste

400ml can coconut milk

½ cup beef stock

1kg sweet potato, peeled, chopped into 5cm chunks

1 tbs fish sauce

1 tbs lime juice

1 tbs finely grated palm sugar or brown sugar

3 tbs roasted salted peanuts, chopped

Steamed jasmine rice, to serve


1Preheat oven 130°C fan forced. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof casserole dish over a high heat. Add one third of the beef. Cook, stirring occasionally, for about 3 minutes, or until browned. Remove to a plate. Repeat twice with oil and remaining beef.

2Reduce heat to medium. Add remaining 2 tsp oil and the onion. Cook, stirring occasionally 3 minutes until soft. Add cinnamon, coconut and curry paste. Cook, stirring 1 minute. Add the coconut milk and stock. Return the beef and any juices, bring to simmer. Press a piece baking paper onto the surface and cover with lid. Transfer to the oven. Cook for 2 hours.

3Stir in the sweet potato. Cover with paper and lid and cook, in oven a further 11/2 hours until sweet potato is tender. Combine fish sauce, lime juice and sugar and stir into the curry. Scatter over the peanuts. Serve with rice.


1 If you don’t have a cast iron casserole dish suitable for both stove top and oven, cook step 1-2 in a frying pan then transfer to an ovenproof dish to cook in the oven.

2Curry will keep 3-4 days in a ceramic or glass dish in the fridge.