close up on a black bowl of Thai beef curry and rice
Print Recipe Pin Recipe
5 from 5 votes

Beef Massaman Curry with Pumpkin Recipe

For a family friendly mild Thai curry check out this slow cooked Beef Massaman Curry with Pumpkin. The beef is coated in curry paste (storebought or homemade) and then cooked long and slow in the oven with coconut milk and broth. The result is tender meat, packed with flavor. The pumpkin is roasted in the oven alongside, making this an easy hands free dish! Serve with rice for a comforting, easy dinner.
Prep Time15 mins
Cook Time2 hrs 40 mins
Total Time2 hrs 55 mins
Course: Main
Cuisine: Thai
Servings: 4 -6 people
Calories: 554kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

  • 1 tbsp oil - see note 1
  • 1.5 lb beef chuck - see note 2
  • 5 tbsp massaman curry paste - see note 3
  • 1 can coconut cream (400ml/13.5floz can)
  • 2 cups beef broth
  • 2 onions - cut into chunks
  • 4 kaffir lime leaves
  • 1/3 cup roasted peanuts - unsalted or salted is fine
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 3 cups pumpkin - cut into 1 inch/2½ cm chunks - see note 4
  • 1 tbsp olive oil
  • salt
  • 1 red chili - deseeded and finely sliced

Instructions

  • Preheat the oven to 320ºF/160ºC.
  • Cut the beef into large bite-sized chunks.
  • Heat the oil in a large dutch oven, then add the beef chunks and the curry paste.
  • Cook for 2-3 minutes.
  • Add the coconut cream, beef broth, chopped onion, kaffir lime leaves, brown sugar, fish sauce and half of the roasted peanuts.
  • Stir well and bring to a simmer.
  • Cover the dish and cook in the oven for 2 hours and 40 minutes.

After 2 hours get the pumpkin in the oven.

  • Lay the pumpkin on a sheet pan and drizzle with oil, season generously with salt.
  • Place the pumpkin in the oven and roast for 40 minutes. By this time the curry will have had its full time.
  • Add the roasted pumpkin to the curry, sprinkle with sliced chili and the remaining roasted peanuts.

Notes

  1. I use coconut oil, but you can use any neutral oil for this curry.
  2. You can also use round steak, blade steak, topside, shoulder steak, rump roast, or gravy beef. You could even use short ribs to make this Beef Massaman Curry!
  3. A good store-bought paste is fine, or you can make your own using my recipe here.
  4. There is no need to peel the pumpkin as the skin will cook and become chewy and delicious in the oven. But feel free to peel it if you prefer.

Nutrition

Calories: 554kcal | Carbohydrates: 16g | Protein: 28g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 78mg | Sodium: 517mg | Potassium: 923mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6921IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 5mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts