Beef Massaman curry is believed to have been brought to Thailand by Persian sea merchants and judging from the spices used, it most likely was.
You can see the Indian and Persian influences in the choice of spices like cinnamon, cardamom and cloves which aren’t seen in many Thai curries.
I make my own massaman curry paste which really adds an authentic and delicious flavour to the curry. Massaman curry paste is now readily available at most supermarkets so you could just buy some but the end result won’t be as good.
Still go for it though. There are some good quality massaman curry pastes out there. I like this one.
You don’t want to rush this one! The meat is cooked when it’s cooked. So low and slow is the rule.

With the beef and potatoes cooked, saute the onions and peanuts in a little coconut oil in a large wok or pan.

Add the beef to the pan along with about 250ml (1 cup) of the cooking liquid, the coconut milk, and tamarind concentrate.
Love Thai food? Try some of these delicious recipes!
Thai Green Curry
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Hi
could you please say how much massaman paste you put in if you buy it as there is a lot more when you buy it than your home made.
Thanks
John-s
I would say add 2-3 generous tablespoons at first then more to taste. This is less than my home made one as that has a lot more in it.
Thanks
Dan