Low Carb Massaman Beef Curry

Massaman Beef Curry Bowl RS CC 2

Massaman Beef Curry.

  • Servings: 6
  • Difficulty: Medium
  • Print

Massaman curry with big chunks of tender beef and delicious potato has to be one of my favourite curries. The combination of sweet, sour and an amazing fragrance is just delicious. To make the perfect curried beef and when it comes to cooking meat till it’s succulent and tender, you cannot go past a Pressure Cooker for quick results. This recipe is a delicious, fragrant Thai Massaman Curry that is perfect for a cold night, to warm you up from the inside out. This dish is best eaten the day after cooking but can also be frozen for up to four weeks. Serve with Cauliflower rice or with steamed vegetables.

I have a Ronson Pressure Cooker which has a very handy sauté setting. This allows me to heat up the pressure cooker and brown the onions, the beef pieces and cookout the curry paste before adding the other ingredients which helps to develop the flavour. Using the sauté setting I can also bring all the ingredients to the boil quickly before putting on the lid and bringing the cooker up to pressure. Cuts of meat that require a long cooking time, are usually cheaper than other cuts and provide a much better flavour to the finished dish.

TIP – Here is a tip with this curry and why it’s a great one to make and keep on standby to eat over the next few days. I know that the photo above shows a layer of oil that will form on the top of the curry. Curry’s always taste better the next day. Being kept overnight in the refrigerator allows extra time to develop the flavours and also allows you to remove the solid fat layer the next day before re-heating. If your not concerned about it being low carb, add 2tbsp of brown sugar or palm sugar with the other ingredients before cooking. Taste the sauce before reducing to ensure you have the right balance of sour (lime juice) and salty (fish sauce). Enjoy!!

Credit: foodfactsforhealthyeating.com


  • 2 tbsp rice bran oil
  • 1 brown onion sliced thinly
  • 700g gravy beef or chuck steak cut into large 2 inch cube
  • 4 tbsp Massaman curry paste
  • 400ml can of coconut cream
  • 3 small or 1 medium sweet potato, skin on and cut into large 1 ½ inch dice
  • 2 tbsp fish sauce
  • 1 limes juiced
  • ¼ cup crushed peanuts, extra to serve
  • ¼ cup chopped fresh coriander to serve

Massaman Beef Curry Ing RS CC


  1. Pre-heat the pressure cooker to the sauté setting and add the rice bran oil along with the onions. Sauté till the onion is soft and then add the Massaman curry paste. Stir until the paste is fragrant.
  2. Add the beef and stir to ensure all the surfaces have been browned.
  3. Add all the other ingredients apart for the fresh coriander straight to the pan and bring to the boil on the sauté setting. Place the lid securely on the cooker and if you have a Curry setting on your pressure cooker, cook on this setting for 35 minutes. Alternatively, if you don’t have a pressure cooker, fry all the onion, curry paste and beef ingredients in a frying pan as per the instructions above. Add these prepared ingredients with the remaining ingredients (except the fresh coriander) to an oven proof dish with a secure lid. Bake in an oven with the lid on at 160c for 1 ½ hours. Rmove the lid for the last 20 minutes of cooking. Remove from the oven and check that the meat is tender.  
  4. Once the time has finished in the pressure cooker, remove the lid carefully making sure you release all the pressure before you try to remove the lid and being careful with the steam as it can cause serious burns. Gently remove all the meat, sweet potato and onions using a slotted spoon whilst retaining as much liquid as possible.
  5. To thicken the sauce without using corn starch or flour, we need to boil or reduce the sauce down by at least half. Set your pressure cooker to saute again and simmer the curry sauce for at least 15-20 minutes or until the liquid is reduced by half. Stir occasionally to ensure there is no sticking to the base of the pan.
  6. Add the meat and potato back to the reduced sauce to heat through. 
  7. Serve with cauliflower rice or steamed vegetables sprinkled with extra chopped peanuts and fresh coriander.


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