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Foodnutt – Massaman Curry

Massaman Beef Curry

This Massaman curry is to die for. It packs a real punch in flavour. Recipe can be cooked in a pressure cooker, slow cooker or on the stove in a cast iron pot. We loved making this with just 30 mins in the pressure cooker and the meat just melted in our mouth. This recipe includes the ingredients to make a home made paste but you can also use a jar of Massaman curry paste instead.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Main Course
Cuisine: Thai
Keyword: Beef, Dinner, Massaman Curry, pressure cooker
Servings: 6


  • 4 Pods Cardamom Toasted
  • 1/2 tbsp Cummin Seeds Toasted
  • 1 tsp Ground Nutmeg Toasted
  • 1 tbsp Ground Coriander Toasted
  • 1 tbsp Fresh Ginger
  • 1/2 Stalk Lemon Grass Toasted
  • 5-6 Long Red Chilli Roasted
  • 4 Whole Shallots Roasted
  • 1 Head Garlic Roasted
  • 1 tsp Fish Sauce
  • 1 tbsp Salt
  • 1 kg Diced Beef (Chuck Steak)
  • 4 Potatos Diced
  • 3-4 Carrots Diced
  • 2 cans Coconut Cream
  • 1 cup Peanuts
  • 1 tin Pineapple Diced and drained
  • 1/4 cup Smooth Peanut Butter
  • 1 tbsp Oyster Sauce
  • 1 tsp Tamarind Paste


  • add your dry spices to the motar and pestle or your blend and crush. Then add your ginger, lemongrass, chillis, shallots and garlic one at a time and crush until smooth. Add your salt and combine until smooth.
  • Sear your beef on the stove top or in your pressure cooker.
  • Add the paste and remaining ingredients to the cooker except for your pineapple and combine.
  • Set the pressure cooker to 80kpg for 30 minutes. Alternatively cook in the slow cooker on low for 7-8 hours until meat is tender. You could also cook this on your stove in a cast iron pot for 2-3 hours on a gentle simmer until the meat is tender.

Pair your curry with one of these great reds!