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Our new Thai takeaway makes an awesome massaman curry which inspired me to try making my own.  After looking at a few recipes online, I adapted the curry paste from the Healthy Chef and used a similar approach to the beef rendang recipe to cook the meat and vegetables.

Serves 4

Massaman Beef Curry | ThermomixIngredients

1 large onion, peeled and quartered

600g chuck steak, diced into 4cm pieces

140g coconut milk

200g water

2tbsp Thermomix vegetable stock concentrate

400g sweet potato, cut into 3.5-4cm pieces

100g sweet potato, cut into 1cm pieces

10-20g lime juice

Salt and pepper, to season

2 carrots, peeled and cut into 2cm pieces

2 cups frozen peas

Curry Paste

1/2 tsp dry chilli flakes

6 cloves garlic, peeled

1 shallot, peeled and halved

1 stalk lemongrass, white part only – cut into 2cm pieces

2 tsp ground cardamom

25g light olive oil

2 cloves


1. Put all of the curry paste ingredients into the Thermomix bowl and grind together with the measuring cup (MC) on for 5 seconds/Speed 7

2. Scrape down the sides of the bowl, put onion into the Thermomix bowl and chop with the MC on for 4 seconds/Speed 6

3. Scrape down the sides of the bowl and cook with the MC off for 5 minutes/Varoma/Speed 1

4. Add beef and cook with the MC off for 10 minutes/Varoma/Reverse/Speed soft

5. Add coconut milk, water and stock into the Thermomix bowl and cook with the MC off for 40 minutes/100C/Reverse/Speed soft

6. Add 10g lime juice, salt, pepper and sweet potato, mix with the spatula and taste to check flavour; add more seasoning if required

7. Replace the Thermomix lid, put carrots and peas into the Varoma bowl, assemble the Varoma on the Thermomix and cook for 20 minutes/Varoma/Reverse/Speed soft

Serving Suggestions

1. Serve with steamed rice

[updated: July 12, 2015]