Matt Sinclair’s Massaman Curry

“This recipe is perfect for batch cooking. Enjoy your meal hot and fresh from the oven then put the rest in the freezer. The key to this dish is a few tablespoons of palm sugar for caramelisation. Serve with fresh, crunchy green beans, broccolini and steamed rice.” - Matt Sinclair.

  • Serves 8
  • Prep Time 10 mins
  • Cooking Time 180mins
Matt Sinclair’s Massaman Curry


  • Serves 8
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  1. Watch the full method HERE.
  2. Pre heat oven to 160c. Place a large heavy based saucepan on a medium high heat. Once hot, add oil and fry off curry paste for 6-8 minutes until lightly caramelised and smelling sweet.
  3. Add beef and coat in the curry paste. Continue to fry off and seal the beef for a further 5-6 minutes.
  4. Sprinkle in palm sugar and cook for approximately 3-5 minutes to caramelise and deepen in colour. Once it has reached a deep red colour, add in fish sauce, tamarind, coconut cream, water, peanuts, shallots and a big pinch of salt. Add the potatoes and let it submerge into the liquid.
  5. Stir all ingredients together, bring to a simmer. Once simmering, place lid on and put in the oven at 160c for approximately 3 hours.
  6. After 3 hours, check tenderness of Beef – you should be able to cut with a spoon. Taste and adjust seasoning to suit. The taste should be mild spicy with a sweet, sour, salty balance.


  1. Use a pot or microwave to steam greens, season with salt.
  2. Garnish curry with coconut cream, shallot, peanuts and fresh coriander.
  3. Serve with steamed rice.