Massaman Beef Bowl
Estimated $13.08 recipe · $6.54 per serving (US / USD)
Mild, warming Thai massaman curry with slow-tender beef, potato, and coconut — rich and deeply comforting.
The recipe
Massaman Beef Bowl
Mild, warming Thai massaman curry with slow-tender beef, potato, and coconut — rich and deeply comforting.
Ingredients
- 350g beef chuck or braising steak, cut into 3cm chunks
- 160g jasmine rice
- 400ml light coconut milk
- 2 tbsp massaman curry paste
- 200g baby potatoes, halved
- 1 onion, cut into wedges
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Juice of 1/2 lime
- 2 tbsp roasted peanuts, roughly crushed (optional)
- 1 tsp vegetable oil
Estimated recipe cost
$13.08 for 2 servings · $6.54 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 350g beef chuck or braising steak, cut into 3cm chunksPlanning assumption · $10.00 / 454 g · Uses 350g | $7.72 |
| 160g jasmine riceRetail benchmark · $3.75 / 907 g · Retail reference · Uses 160g | $0.66 |
| 400ml light coconut milkPlanning assumption · $2.00 / 400 ml · Uses 400ml | $2.00 |
| 2 tbsp massaman curry pastePlanning assumption · $4.00 / 114 g · 1 tbsp ≈ 15g | $1.05 |
| 200g baby potatoes, halvedPlanning assumption · $3.00 / 2268 g · Uses 200g | $0.26 |
| 1 onion, cut into wedgesRetail benchmark · $2.84 / 1361 g · Retail reference · Assumes 150 g per item | $0.31 |
| 1 tbsp fish saucePlanning assumption · $3.00 / 200 ml · 1 tbsp ≈ 15ml | $0.23 |
| 1 tsp brown sugarPlanning assumption · $3.00 / 1814 g · 1 tsp ≈ 4g | $0.01 |
| Juice of 1/2 limePlanning assumption · $0.30 / 1 each · Count stated in recipe | $0.30 |
| 2 tbsp roasted peanuts, roughly crushed (optional)Planning assumption · $4.00 / 227 g · 1 tbsp ≈ 15g | $0.53 |
| 1 tsp vegetable oilPlanning assumption · $3.76 / 1420 ml · 1 tsp ≈ 5ml | $0.01 |
| Estimated total | $13.08 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Heat the oil in a heavy saucepan or casserole over medium-high heat. Pat the beef dry and season with salt. Brown in batches for 2–3 min per side until well coloured all over — don't rush this, it's where most of the flavour comes from. Set aside.
- In the same pan, add the massaman paste and fry for 60 seconds until fragrant. Pour in the coconut milk and stir to combine, scraping up any browned bits from the base.
- Return the beef to the pan. Add the potatoes, onion wedges, fish sauce, and sugar. Bring to a gentle simmer, cover, and cook on low heat for 30–35 min until the beef is tender and the potatoes are cooked through.
- Cook the rice while the curry simmers: rinse until clear, add 320ml water and a pinch of salt, boil, cover, lowest heat 12 min, then steam off heat 5 min.
- Taste the curry and finish with lime juice. Adjust fish sauce and sugar to balance. Serve over rice, scattered with crushed peanuts if using.
Recipe notes
This gets even better the next day once the beef soaks up more sauce — make extra and refrigerate. Beef cheek works brilliantly here too if you can find it.
Estimated nutrition per serving
670 kcal · 44g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.