Beef Massaman Curry

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.

• Prep time: 20 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 1172
• Protein: 53 g
• Carbs: 51 g
• Fat: 90 g

Ingredients

• 800 g Beef chuck ( large cubes )
• 800 ml Coconut milk
• 3 tbsp Thai curry paste massaman
• 400 g Potato ( diced )
• 2 piece Yellow onion ( quartered )
• 50 g Peanut ( roasted )
• 2 tbsp Peanut oil
• 2 tbsp palm sugar
• 3 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 piece Cinnamon stick
• 2 piece star anise
• 4 piece cardamom ( whole )

Instructions

1. Sear the beef

   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. Fry the curry paste

   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. Simmer the beef

   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 vegetables

   Add the potatoes and onions to the sauce. Continue cooking until the potatoes are tender to the core.

5. Season and finish

   Stir in the palm sugar, fish sauce, and tamarind paste. Add the peanuts. The sauce should coat the spoon, looking brown and creamy.

Chef's tips

• 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.

Storage

Store for up to 3 days in the refrigerator in an airtight container or 3 months in the freezer.