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Thai Massaman Curry with Beef and Potatoes

This one-pot Thai Massaman curry with beef and potatoes has a gorgeous golden color and mellow flavor. It's also incredibly easy to make in the Dutch oven.
Course Stew
Cuisine Thai
Keyword beef curry, coconut milk, dairy-free, easy recipe, Gluten-free, Massaman curry, one-pot, oven roasted, Thai curry, Yukon gold potatoes
Prep Time 20 minutes
Cook Time 6 hours
Servings 8 servings
Author Beth


  • 2 lbs. beef chuck trimmed and cut into cubes
  • 24 ounces Yukon gold potatoes cut into bite-sized pieces
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 2 cans 14.5 ounces each full-fat coconut milk
  • ¼ cup water just to rinse the last traces of coconut milk from the cans, optional
  • ¼ cup Thai Massaman curry paste for mild curry; increase to 6 tablespoons for medium heat
  • 2 tablespoons fish sauce
  • 1 teaspoon pink sea salt or to taste
  • 1/2 cup minced cilantro plus sprigs for garnish


  • Preheat the oven to 275 degrees F. 
  • Layer the vegetables and the meat into the Dutch oven in this order: potatoes, beef, onions, bell pepper. 
  • Using a small bowl, stir the curry paste into part of the coconut milk to dissolve it. Add more coconut milk and stir. Pour over the meat and vegetables. Use a little more coconut milk to get the last of the curry paste out of the bowl. Pour the second can of coconut milk evenly over the other ingredients. Sprinkle the fish sauce over everything, and sprinkle with salt. 
  • Cover the Dutch oven with foil and seal as tightly as you can. Place the lid of the Dutch oven on top of that. 
  • Place in the oven and roast for 6 or 7 hours.
  • After roasting, stir the curry and test for salt and spiciness. You can add a little curry paste dissolved in water if you want it spicier. Stir in most of the minced cilantro. 
  • Serve as-is or over rice. Garnish with additional sprigs or leaves of cilantro. 


Liberally adapted from this recipe