Thai Beef Massaman Curry
105 mins (prep 15, cooking 90)
17 ingredients
4-6 servings
This recipe is from Brigitte Hafner. When I made it I found I had to add quite a bit of water in the last 15 minutes to stop it getting too dry, just keep an eye on it and stir frequently. I used rump steak as that was all I had, but I marinaded it for 24 hours in a tenderising marinade and it was absolutely amazing. I made this in a nonstick wok so you may like to use more oil if you don't have one of these. Also, I used pre-cooked potatoes to make it a little faster and just reheated them in the curry (but they would taste nicer cooked in).

Categories:  steak , main-dish , beef , meat , thai , <-4-hours , curries , time-to-make , asian ,
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Serving Size (394.42 g)
Servings 4
Amount per Serving
Calories 645.83 Calories from Fat 486.9
% Daily Value *
Total Fat 54.1g 332.9%
Saturated Fat 34.67g 693.34%
Trans Fat 0.0g %
Cholesterol 115.5mg 154.0%
Sodium 615.35mg 102.56%
Total Carbohydrate 7.13g 9.5%
Dietary Fiber 2.96 g 47.34%
Sugars 3.89 g %
Protein 35.38g 283.06%
Vitamin A 127.19IU% Vitamin C 4.81mg%
Calcium 42.33mg% Iron 5.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, curry paste, cinnamon sticks, palm sugar, grated