skinnymixer's Massaman Beef Curry
skinnymixer's Massaman Beef Curry

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skinnymixer's Massaman Beef Curry

skinnymixer's Massaman Beef Curry

skinnymixer's Massaman Beef Curry

This Massaman Beef Curry is a Thermomix Recipe and is a healthier alternative to the sugar filled takeaway.
5 from 1 vote
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Course: Dinner
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 1 day
Total Time: 1 day 15 minutes
Servings: 6
Calories: 404kcal


Paste ingredients

  • 5 long red chillis - deseeded and chopped roughly
  • 2 stalk lemongrass - white only, around 8 cm or 3" each, chopped roughly
  • 7 cloves garlic - unpeeled
  • 5 shallots - unpeeled and halved (small brown ones)
  • 2 whole cloves
  • 5 whole green cardamom pods
  • ½ stick cinnamon - or ¼ tsp ground cinnamon
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 pinch mace - or nutmeg
  • 80 g oil of choice
  • 5 coriander roots and stems
  • 20 g fresh galangal - sliced into coins (or ginger)
  • 2 whole kaffir lime leaves
  • ½ tsp salt

Curry ingredients

  • 4 medjool dates - deseeded
  • 25 g tamarind purée
  • 120 g brown onion - peeled and halved
  • 60 g skinnymixer's Massaman Curry Paste
  • 2 x 270ml | 9.2 fl oz tins Ayam coconut cream
  • 800 g gravy beef - cubed large
  • 4 kaffir lime leaves
  • 1 stalk lemongrass - white only, whole
  • 1/2 tbsp vegetable stock concentrate
  • 400 g waxy potatoes - peeled and 3 cm or 1.2" dice
  • 1 stick cinnamon stick
  • 2 bay leaves
  • 5 cardamom pods - bruised
  • 25 g fish sauce - or soy sauce, tamari, liquid aminos
  • 1 small handful thai basil leaves - chopped roughly
  • 1 handful roasted - unsalted peanuts (for serving) [optional]


Paste directions

  • Preheat oven to 180°C or 350°F. Add chillies, lemongrass, unpeeled garlic cloves and shallots onto a baking tray. Bake 10 min or until garlic and shallots are soft. Peel when finished.
  • Meanwhile, add whole cloves, cardamom pods, cinnamon stick, cumin seeds,coriander seeds and mace to mixer bowl. Dry fry 5 min/100°C or 212°F/speed 1/MC off.
  • Mill 1 min/speed 8/MC on.
  • Add oil, roasted garlic, chilli, shallots, lemongrass, coriander roots and stems, galangal, lime leaves and salt. Pulverise for 30 sec/speed 9/MC on. Scrape bowl down, add 30 g or 1 oz water and repeat only the pulverising (not the water content) 30 sec/speed 7/MC on twice.
  • Remove to a sterilised jar or portion into 60 g or 2.1 oz lots.

Curry directions

  • Without washing the bowl from making the curry paste, add dates and tamarind to mixer bowl. Chop 2 sec/speed 9/MC on. Scrape bowl down and repeat once.
  • Add onion to mixer bowl. Chop 3 sec/speed 6/MC on. Scrape bowl down.
  • Add massaman curry paste and 100 g or 3.5 oz coconut cream to mixer bowl. Cook 5 min/100°C or 212°F/speed 2/MC off.
  • Add beef, remaining coconut cream, kaffir lime leaves, lemongrass, vegetable stock concentrate, cinnamon stick, bay leaf, cardamom pods and fish sauce to mixer bowl. Cook 60 min/100°C or 212°F/slowest speed/reverse/MC on.
  • Check seasoning and adjust to taste. Cook 20 min/100°C or 212°F/slowest speed/reverse/MC off.
  • Add potato to mixer bowl. Cook 20 min/100°C or 212°F/slowest speed/reverse/MC off. Tip: Put simmering basket on top of the mixer to avoid food splatter!
  • Remove whole spices, stir through thai basil leaves and garnish with a few strands of thinly sliced kaffir lime leaves and peanuts.


This curry is best prepared 24 hours in advance and reheated. The flavours need time to develop in order to produce the best taste.
This is not a spicy curry, it is a beautiful balance of sour and sweet. Perfect for hot days or for those with kids 🙂
The Massaman Curry Paste yields roughly 240 g-360 g or 8.5-12.7 oz worth, which is enough for 4-5 curries. Store mixture in a sterilised jar in the fridge for up to a month, or divide into individual portions and freeze for up to a year.
If you use an alternative brand of coconut cream, you may need to top the curry up with water while its cooking. Other brands have less water in them.
You can substitute the potato for sweet potato, or omit the potato entirely for LCHF.
You can get tamarind puree from the Asian section at Woolworths. If you need to substitute, use 20 g or 0.7 oz lime juice.
You can get your Thai herbs and spices from Asian supermarkets - this will save you money.
If you want to use a cut of beef, such as rump steak, add during step 5 so that it doesnt overcook.
The kaffir lime leaf amounts in this recipe refer to single leaves and not doubles.
Bellini Users
Use your blunt blade for this recipe.
At step 3 use speed 9.
Make sure your beef is in large chunks to avoid shredding.
At step 4, step 6 and step 6 use speed 1 in place of reverse speed.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 240g | Calories: 404kcal | Carbohydrates: 17.7g | Protein: 32.4g | Fat: 21.9g | Saturated Fat: 11.8g | Sodium: 905mg | Sugar: 9.9g


skinnymixer's Massaman Curry Paste
skinnymixer’s Massaman Curry Paste


Please remember to leave feedback on my blog if you cook this recipe 🙂 

  1. This paste is to die for and all my family love it!!

    Can I substitute fish (salmon and firm white fish) in this recipe? And how long would the cook time then be?

    We have friends for lunch on Sunday and I wanted to do this.

    Many thanks

  2. 5 stars
    Absolutely perfect! This dish is loved by my whole family. I freeze batches of the paste which makes it a lot easier. Thank you so much, it is fantastic, no complaints at all!

  3. I tried this recipe for the first time last night – perfect thickness of sauce and curry paste turned out well. I was surprised at how fender the beef was too. My only complaint was the curry sauce was too heavily flavoured by kaffir lime leaves which affected the flavour balance – I’d suggest halving the kaffir lime in the sauce. Otherwise another AMAZING skinnymixers recipe – thank you

  4. Once more an amazing curry, thanks Nik. My only complaint is that the recipe states 1h 15mins but the cook time of the curry itself is 100 minutes! Glad we made it on the weekend so we had extra time to wait. Worth it though, so yum

  5. Love this recipe. I always make the paste in advance and freeze. Only complaint I have is the length while my house fills up with delicious smells! Definitely worth the wait.

  6. I’ve prepared the Massaman curry paste in our Thermomix and would like to cook the beef in the slow cooker. I read the “slow cooker” tips and wanted to double check if I should put the coconut cream in at the end? Thanks!

  7. Hi can any one help me with what the beef gravy cubes are…is it just beef gravy? I live in a remote town and only have Woolworths & IGA, I did find some beef gravy granules will that work?
    Thanks Julie

    1. Gravy beef is a type of beef that is usually allow cooked, so a cheaper cut of beef. It is cut into cubes for the recipe, so you are looking for a type of meat that is cubed. Hope that helps!

  8. I have cooked this many times and it is perfect every time. I was just wondering how I would sudstatut the beef for chicken?
    As my anniversary is coming up and on our honeymoon we did a cooking course in Thailand and made a massaman chicken, not many places do it and I was wondering if you could let me know how to alter the recipe to make it a massaman chicken?
    Thank you for the amazing recipes!!!!

  9. I made this yesterday for tonight’s dinner. I was so excited but ended up a little disappointed. I found it to be very runny. I followed the directions but am wondering if 2 tins of coconut cream is too much? Has anyone tried it using on,y one tin? I’m going to have another go and use the slow cooker with less liquid??? Has anyone done this before?

  10. Hi
    I just made the paste and it is rather green looking! I used the book and it says 25gm of coriander roots etc. Online it says only 5 needed! I assume this is where i went wrong?! Hoping the taste is not too off!

  11. Hi there,

    What’s the recipe for the Skinnymixers Massaman Curry Paste? I can’t seem to find it anywhere.


    1. Im assuming maybe you already found it? But its at the top of this recipe (the first lot of ingredients and the first 5 steps)

  12. Delicious as always! I did in the slow cooker this time and was terrific – will do again and again!!

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