Beef Massaman Curry
Beef chuck braised slowly in coconut milk with massaman paste, potatoes, roasted peanuts and tamarind. The balance is mild and sweet-sour rather than fiery, with warm spice underneath.
- 1
Spoon the thick cream from the top of one can of coconut milk into a heavy pot and cook over medium heat for 5 minutes, until the oil separates and pools.
- 2
Add the massaman paste and fry it in that oil for 4 minutes, stirring constantly, until it darkens and smells toasted.
- 3
Add the beef and turn it in the paste for 5 minutes, until coated and lightly browned all over.
- 4
Stir in the remaining coconut milk, fish sauce, palm sugar, tamarind, cinnamon, cardamom, bay leaves and water.
- 5
Bring to a simmer, cover partly, and cook over low heat for 1 1/4 hours, stirring occasionally, until the beef gives easily to a fork.
- 6
Add the potatoes, onion and peanuts and simmer uncovered for 30 minutes more, until the potatoes are tender and the sauce has thickened around them.
- 7
Discard the cinnamon, cardamom pods and bay leaves. Stir in the lime juice and taste, adjusting with fish sauce for salt or palm sugar for sweetness. Serve with jasmine rice.
Ingredients
- 2 (13.5 ounce) cans full-fat coconut milk
- 1/3 cup massaman curry paste
- 2 1/2 pounds beef chuck, cut into 1 1/2-inch cubes
- 3 tablespoons fish sauce
- 3 tablespoons palm sugar, chopped
- 3 tablespoons tamarind concentrate
- 1 (3-inch) cinnamon stick
- 4 cardamom pods, cracked
- 3 bay leaves
- 1 cup water
- 1 1/4 pounds Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 1 onion, cut into thick wedges
- 1/2 cup roasted unsalted peanuts
- 2 tablespoons lime juice
Instructions
- 1
Spoon the thick cream from the top of one can of coconut milk into a heavy pot and cook over medium heat for 5 minutes, until the oil separates and pools.
- 2
Add the massaman paste and fry it in that oil for 4 minutes, stirring constantly, until it darkens and smells toasted.
- 3
Add the beef and turn it in the paste for 5 minutes, until coated and lightly browned all over.
- 4
Stir in the remaining coconut milk, fish sauce, palm sugar, tamarind, cinnamon, cardamom, bay leaves and water.
- 5
Bring to a simmer, cover partly, and cook over low heat for 1 1/4 hours, stirring occasionally, until the beef gives easily to a fork.
- 6
Add the potatoes, onion and peanuts and simmer uncovered for 30 minutes more, until the potatoes are tender and the sauce has thickened around them.
- 7
Discard the cinnamon, cardamom pods and bay leaves. Stir in the lime juice and taste, adjusting with fish sauce for salt or palm sugar for sweetness. Serve with jasmine rice.