Thai Beef Mussaman Curry

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  • Prep time: 15 mins
  • Cook time: 2 hour
  • Finished in: 2 hour 15 mins


  • 4 shallots, chopped
  • 2 tablespoons peanut oil
  • 1-2 tabblespoons mussaman curry paste (I buy Coq brand)
  • 2 cm piece cinnamon stick
  • 2 teaspoons palm sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons tamarind water
  • 1 tablespoon grated ginger
  • 600g beef steak
  • 2 x 400g cans coconut cream
  • 1/2 cup peanuts, lightly roasted and chopped


Cook shallots in oil over a gentle heat until tender.  Add curry paste, cinnamon and palm sugar and continue to cook for a few minutes until curry paste is fragrant.
Increase heat and add fish sauce, tamarind, ginger and beef and toss to coat the beef in the spices.
Add coconut cream, cover and cook for 2 hours or until beef is tender. Taste and add salt if needed.
Mix through peanuts to serve.
*  Image shown also has potato in the curry, this is great for extending the meal and for using less meat.  You could also use eggplant.

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One thought on “Thai Beef Mussaman Curry

  1. HI – love your recipes. Feijoa loaf super nice. Wish you could include an image when printing because I quite often go by the appearance rather than text.