30 MIN


Serving amount:
  • Beef rump
  • 1 coconut cream pack
  • 1 ATLAS massaman curry paste turb
  • 1 peanuts sachet
  • 1 fish sauce sachet
  • Roti
  • 1 cucumber
  • 1 lime
  • 1 sweet potato
  • 1 long red chilli
  • 1 coriander bunch

Pantry staples: Cooking oil, salt, brown sugar

Allergens: Wheat, gluten, onion, garlic, fish, nuts (peanut)

Specialised equipment: Peeler, tea towel (optional)

Chef's note: Massaman curry was born in Southern Thailand from the influence of the Indian and Malaysian cuisines. It includes strong flavours such as cinnamon, star anise, cumin and cardamom. 

* Split the lime between this dish and the chicken larb.

* Coriander is to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Wash the vegetables. Peel and cut the sweet potato into 2cm pieces. Thinly slice the cucumber and chilli on the diagonal. Finely chop 1 teaspoon per person of the coriander* roots and stems. Pick 2 teaspoons per person of the coriander leaves. Cut the lime* into wedges. Cut the beef into 2cm cubes.

2. Start the massaman curry

Heat a splash of oil in a saucepan over medium-low heat. Add the curry paste and coriander roots and stems. Cook, stirring, for 5 minutes or until aromatic. Add almost all the coconut cream, 1/4 cup of water per person and most of the peanuts. Increase the heat and bring to a boil.

3. Add the sweet potato

Reduce heat to low and add the sweet potato. Cook, covered, for 10 minutes or until the sweet potato is tender. Check and stir often as the curry may boil over. Taste and add some of the fish sauce and brown sugar to taste. We added 1 teaspoon of each per person. 

4. Sear the beef

Meanwhile, sprinkle a little salt over the beef cubes. Heat a splash of oil in a frying pan over high heat. Add the beef and cook for 5 minutes, turning often, or until all sides are browned and the centre is cooked to your liking. Combine with the curry just before serving.

5. Cook the roti

Heat a splash of cooking oil in a frying pan over medium-high heat. Cook the roti, in batches, for 2 minutes on each side or until golden and puffed. Keep warm in a low oven or by covering with a tea towel.

6. To serve

Divide the massaman curry, roti, chilli to taste and cucumber between serving plates. Drizzle the remaining coconut cream over the curry and sprinkle the coriander leaves and remaining peanuts. Squeeze the lime over the curry to taste.