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Gaeng Masaman Nua Beef Curry   HT  MC  Thai 100mins


Serves 4   Hot   Beef  Vegetables  Spices   Herbs  Main Course  Curries  Dairy Free Thailand Asia  Asian



2 tbsp Curry paste 

360ml/12fl.oz. Coconut milk 

1 tbsp Peanut oil 

1 tbsp Garlic, finely chopped

1 tbsp Galangal, finely chopped

1 tbsp Lemon Grass, finely chopped

1 tbsp Thai Basil, chopped

675g/1 lb Stewing Beef, cut into 2.5cm/ 1" cubes

1 tbsp Lime Zest, shredded 

1 tbsp Kaffir Lime Leaves, shredded 

Fish Sauce to taste 

2 teasp Chilli paste (more if you like it hot)

350g/12oz Potatoes, cut into 2.5cm/1" cubes 

175g/6oz Onions, sliced




1. Place the curry paste with 2 tablespoons of the 'cream' form the coconut milk in a small saucepan and heat until the oil starts to separate. 


2. Meanwhile, in a separate large saucepan, heat the peanut oil, garlic, galangal and lemon grass until hot and stir fry 1 minute.

3. Add the beef and stir fry for  5 minutes until lightly browned on all sides then add the curry paste/coconut cream mixture together with  the rest of the coconut milk, lime zest, lime leaves, basil, fish sauce and chili paste and mix well.


4. Bring to a boil then reduce the heat and simmer for about 45 minutes  until beef is tender.


5. Once the beef is just tender, add the potatoes and onions, mix well and continue to simmer for a further 30 minutes or until potatoes are cooked. Serve hot.


More Beef Recipes  |  Beef Cuts  |  General Beef/Veal Preparations  |  More Thai Recipes




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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