Speedy Thai Beef Massaman Curry

thai massaman curry

A tasty alternative to your Friday night takeaway, this speedy Thai beef massaman curry takes just 30 minutes to prepare.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 people


Heat a 1 tbsp of oil in a large saucepan, add the curry paste, onion, cardamom pods and potato.

Cook, stirring occasionally, for 2-3 minutes until fragrant.

Stir through the coconut milk and simmer for 15 minutes, stirring occasionally, until the sauce is thickened and the potato is cooked through.

While the potato is cooking, heat the remaining oil in a large frying pan and fry the steaks for 2 mins each side.

Remove from the pan and allow to rest while the potato and curry sauce finish cooking.

Just before the curry is ready, trim any excess fat from the steak and slice into bite-sized pieces.

Stir the steak and resting juices through the curry.

Scatter with the sliced chilli and garnish with the coriander leaves, if using.

Serve with basmati rice.


  • 1 tbsp olive oil, plus 1 tsp
  • 3 tbsp Tesco Massaman curry paste
  • 150g Tesco diced onion
  • 3 cardamom pods
  • 2 baking potatoes, scrubbed and cut into 1cm cubes (no need to peel)
  • 1 x 400ml tin coconut milk
  • 360g Tesco Sirloin steak
  • 1 red chilli, deseeded and sliced
  • coriander, leaves only, to garnish (optional)
  • basmati rice, to serve