Name: Beef and Mushroom Massaman Curry with Potatoes and Lime
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Thai
Ingredients: 1.5–2 lbs beef chuck or stewing beef, cut into chunks; 2 cups mushrooms (button or cremini), halved or sliced; 2–3 medium potatoes (Yukon gold or waxy), peeled and cubed; 3 tablespoons Massaman curry paste; 1 can (13.5–14 oz) coconut milk; 1 onion, sliced; 3 cloves garlic, minced; 2 tablespoons fish sauce; 1–2 tablespoons brown sugar or palm sugar; 1 lime (juice, plus extra wedges for serving); 2 tablespoons cooking oil; 1/4 cup roasted peanuts (optional, for garnish); Fresh cilantro (optional)

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Beef and mushroom Massaman curry with potatoes and lime is a rich, comforting Thai-inspired dish that blends tender beef, earthy mushrooms, and creamy potatoes in a deeply spiced coconut curry sauce. Finished with a squeeze of fresh lime, it delivers bold flavors with a subtle tang that I find irresistible.

Why You’ll Love This Recipe

I love how this curry brings together a complex mix of sweet, savory, and tangy notes. The slow-simmered beef becomes melt-in-your-mouth tender, and the mushrooms soak up all that aromatic curry flavor. It’s one of those dishes that feels indulgent but is surprisingly easy to make at home. The potatoes make it extra hearty, and the lime adds the perfect zesty balance at the end. Beef and Mushroom Massaman Curry with Potatoes and Lime

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck or stewing beef (cut into chunks)
Mushrooms (button or cremini, halved or sliced)
Potatoes (waxy or Yukon gold, peeled and cubed)
Massaman curry paste
Coconut milk
Onion (sliced)
Garlic (minced)
Fish sauce
Brown sugar or palm sugar
Lime (for juice and garnish)
Cooking oil
Roasted peanuts (optional for garnish)
Fresh cilantro (optional)

Directions

I heat oil in a large pot or Dutch oven and brown the beef chunks on all sides. I set them aside once they’re seared.
In the same pot, I sauté the onion and garlic until fragrant.
I stir in the Massaman curry paste and let it cook for a minute to release its aroma.
I return the beef to the pot, pour in the coconut milk, and bring it to a simmer.
I add the potatoes and mushrooms, then season with fish sauce and sugar.
I cover and simmer the curry on low heat for about 1.5 to 2 hours, until the beef is tender and the potatoes are cooked through.
Just before serving, I squeeze in fresh lime juice to brighten up the flavors.
I serve it hot, garnished with roasted peanuts and fresh cilantro if I have them on hand.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prepare and about 1 hour 45 minutes to cook, depending on the cut of beef and how tender I like it. It’s a slow-simmer dish, but well worth the wait.

Variations

Sometimes I use chicken thighs instead of beef for a quicker version, or I go fully vegetarian by using just mushrooms and adding chickpeas. I’ve also tried sweet potatoes instead of regular potatoes for a sweeter twist. When I want it spicier, I add some fresh chili or extra curry paste.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, so it tastes even better the next day. I reheat it gently on the stovetop or in the microwave, adding a splash of water or coconut milk if it thickens too much. It also freezes well for up to 2 months. Beef and Mushroom Massaman Curry with Potatoes and Lime

FAQs

What kind of beef is best for this curry?

I usually go with chuck or stewing beef—it holds up well to long simmering and gets super tender.

Can I use store-bought Massaman curry paste?

Yes, I often use store-bought paste for convenience. It works great, and I just adjust the amount depending on how strong I want the flavor.

Is this curry spicy?

Massaman curry is milder than other Thai curries. I find it flavorful with a slight kick, but I can always add chili if I want more heat.

What should I serve with this curry?

I like it with steamed jasmine rice or warm naan to soak up the sauce. It also pairs nicely with a crisp cucumber salad.

Can I make it in a slow cooker?

Absolutely. I brown the beef and sauté the curry paste first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

Conclusion

Beef and mushroom Massaman curry with potatoes and lime is one of my favorite comfort foods. It’s flavorful, hearty, and deeply satisfying—perfect for slow weekends or when I’m craving something rich and aromatic. Once I make it, the kitchen smells amazing, and the meal always hits the spot.