Recipe: Quick Massaman Curry #meatmatters

Wassermann curry 800x400

Photo credit: Nadine Hill

This week I created a delicious Massaman Curry inspired by our family holiday to Thailand last year. I love holidays for the exposure to new tastes and ideas when it comes to food. It is far too easy to get into a rut when meal planning, of the same old tried and true dishes so I do like to find new recipes to keep things interesting.

I found the Quick Massaman Curry recipe on the Simply Beef and Lamb website and it really was both quick and easy to make and it tasted delicious.

Here’s how I made the Massaman Curry:

Massaman Curry Ingredients

Photo credit: Nadine Hill


  • 400g Lean beef or lamb strips (I used beef)
  • 1 Tbsp olive oil
  • 1 onion, roughly chopped
  • 2 Tbsp Massaman Curry Paste (I used a Blue Dragon pot that contained the right amount)
  • 400ml can of coconut milk
  • 2 Tbsp crunchy peanut butter
  • 150ml beef or lamb stock (I used lamb stock)
  • 1 Tbsp fish sauce
  • 450g small new potatoes, unpeeled and cut into quarters
  • Salt & pepper to season
  • 25g roughly chopped roasted unsalted peanuts to garnish
  • Handful of freshly chopped coriander to garnish (optional)


  • Par boil the new potatoes to soften. Remove from heat when you can easily insert a knife
  • Heat the oil in a large non-stick pan, add the onion and cook for 2-3 minutes
  • Stir in the curry paste and cook for 1-2 minutes. Add the beef or lamb strips and cook for 2-3 minutes
  • Add the coconut milk. peanut butter, stock and fish sauce. Bring to the boil
  • Drain then add the potatoes to the main pan, reduce the heat, cover and simmer for 20 minutes. Season to taste
  • Meanwhile, cook white rice according to the packet instructions
  • Serve the Massaman Curry with the rice. Sprinkle chopped peanuts over the dish before serving

I often feature food including recipes on my blog JuggleMum, here is my food category so you can see more!

I liked the Massaman Curry recipe because it was easy to prepare and healthy too. I like Thai food for its fragrance and lightness – it is full of flavour and I will definitely make this dish again. It wasn’t as complicated as I thought it might be! Beef and lamb are naturally rich in protein so dishes containing these meats are filling and with beef being a great source of iron, helping to reduce tiredness and fatigue, this dish makes a brilliant midweek dinner when you want something quick and easy to make.

This post is for the #MeatMatters Challenge sponsored by Simply Beef and Lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here:

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About Nadine Hill

Nadine is a busy mum (“Is there any other kind?!”) who writes the award winning family lifestyle blog, JuggleMum. Working from home at a portfolio career which includes being responsible for editorial content at BritMums, running a small business and spreading herself all over social media, she would love to wear silk pyjamas all day but is most often found in lycra. Self employed for 14 years she’s been around the freelancing block a few times, as her social media name @Businessmum suggests.
Immensely grateful to be doing what she loves, Nadine’s most important job is ‘Mum’ to her teen and tween who keep her up to date with Snapchat, Fortnite and how to do ‘brows on fleek’.
You can find Nadine on Twitter and Instagram as @Businessmum

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