Recipe: Matt's Massaman Curry

Recipe: Matt Sinclair's Massaman Curry


FORGET ordering take-away.


FORGET ordering take-away. MasterChef Alumni and owner of Sum Yung Guys, Matt Sinclair has partnered with Australian Beef to share a flavourful Massaman Beef curry recipe.

Serves: 4 (for 2 meals)

Preparation: 10 mins

Cooking: 3 hours


  • 1.5kg chuck steak cubed
  • 3 tbsp vegetable oil (any neutral oil)
  • 2 tins of Massaman curry paste
  • 500g potatoes cubed
  • 500ml coconut cream (reserve 2 tbsp
  • for garnish)
  • 500ml water or stock
  • 80g whole lightly roasted peanuts (plus
  • extra for garnish)
  • 20g crispy shallots (plus extra for garnish) 3 tbsp palm sugar
  • 3 tbsp fish sauce
  • 2 tbsp tamarind puree
  • Salt
  • Coriander
  • 500g mixed greens (such as broccolini and beans)
  • Steamed rice


1. Pre heat oven to 160c.

2. 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.

5. Once it has reached a deep red colour, add in fish sauce, tamarind, coconut cream, water, peanuts, shallots and a big pinch of salt.

6. Add the potatoes and let it submerge into the liquid.

7. Stir all ingredients together, bring to a simmer. Once simmering, place lid on and put in the oven at 160c for approximately 3 hours.

8. 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.


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