Thai Red (Massaman) Curry Recipe


Thai Red is a complex layer of ingredients that come together to create a beautiful curry with great depth of flavour.




  • 1 tbsp tamarind
  • 1 tbsp fish sauce
  • 1/2 cup boiling water
  • 3 tbsp oil
  • 2cm piece of ginger
  • 1 onion chopped
  • 4 cloves garlic
  • 2 tbsp chopped lemongrass/lemon rind
  • 1/2 tbsp blachan (shrimp paste)
  • 2-4 tbsp Thai Beef Curry Masala
  • 1kg braising steak cut into pieces
  • 3.75 cups coconut cream
  • 125g roasted peanuts
  • 2 tbsp brown sugar
  • 2 tbsp lemon juice


  1. Pre-prep: Mix the tamarind, fish sauce and boiling water together, soaking until soft. Squeeze off the pulp and discard, leaving just juice.
  2. Heat the oil in a pan and add the ginger, onion, garlic, lemongrass and blachan (all finely chopped), fry well, stirring occasionally until aromatic.
  3. Blend this mixture to a paste with the Thai Beef Curry Masala until mixture is smooth.
  4. Return the paste to the pan and fry well with a little more oil for a further 2 minutes.
  5. Add the meat and seal on high heat. Add the coconut cream and bring to the boil. Add peanuts and reduce heat to low
  6. Simmer, covered, for 1 hour or until the meat is tender.
  7. Add the tamarind/fish sauce juice, lemon juice and sugar, bring to the boil.
  8. Remove the lid and reduce the gravy until the desired thickness is achieved.
  9. Serve the curry with rice and/or Naan bread.