Beef Massaman Curry
Ingredients
- 800 gBeef chuck (large cubes)
- 800 mlCoconut milk
- 3 tbspThai curry paste massaman
- 400 gPotato (diced)
- 2 pcYellow onion (quartered)
- 50 gPeanut (roasted)
- 2 tbspPeanut oil
- 2 tbsppalm sugar
- 3 tbspfish sauce
- 1 tbsptamarind paste
- 1 pcCinnamon stick
- 2 pcstar anise
- 4 pccardamom (whole)
Method
A glossy, creamy sauce coating melt-in-your-mouth beef. Aromas of cinnamon and cardamom balance the tang of tamarind and the crunch of roasted peanuts.
- 1
Heat peanut oil in a pot. Sear the beef cubes over high heat until a brown, fragrant crust forms on all sides. Set the meat aside.
- 2
Take the thick part of the coconut milk (the cream) and pour it into the pot. Add the massaman curry paste. Fry while stirring until the fat separates and oil rises to the surface.
- 3
Return the meat to the pot with the remaining coconut milk. Add cinnamon, star anise, and cardamom. Cover and simmer on low heat until the meat starts to pull apart.
- 4
Add the potatoes and onions to the sauce. Continue cooking until the potatoes are tender to the core.
- 5
Stir in the palm sugar, fish sauce, and tamarind paste. Add the peanuts. The sauce should coat the spoon, looking brown and creamy.
Frequently asked questions
How do you get this dish right?
- Do not shake the coconut milk can before opening to easily scoop out the thick cream from the top.
- The curry is even better the next day, once the spices have fully penetrated the beef.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container or 3 months in the freezer.
