Massaman Curry Beef

Serves 4

Ingredients

• 1.5 lb beef chuck or stew meat
• 1 (13.5 oz) can full-fat coconut milk
• 3 tbsp massaman curry paste
• 2 medium (about 1 lb total) potatoes (Yukon gold or russet)
• 1 large onion
• 1/3 cup roasted unsalted peanuts
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 1 tbsp tamarind paste or lime juice
• 1/2 cup water or beef broth
• 2 tbsp vegetable oil
• 2 bay leaves
• 1 (3-inch piece) cinnamon stick
• 2 pods star anise
• 3 garlic cloves, minced
• for garnish fresh cilantro or Thai basil

Instructions

1. 1Cut the beef into 1.5-inch cubes and pat dry with paper towels. Peel and cut the potatoes into large 1.5-inch chunks. Cut the onion into large wedges.
2. 2Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if needed, brown the beef cubes on all sides, about 5-7 minutes total. Remove beef and set aside.
3. 3In the same pot, reduce heat to medium. Add the massaman curry paste, minced garlic, cinnamon stick, star anise, and bay leaves. Stir-fry for 1-2 minutes until fragrant.
4. 4Pour in half the can of coconut milk. Stir well to combine with the paste and cook for 2 minutes until it starts to separate and become oily.
5. 5Return the browned beef to the pot. Add the remaining coconut milk, water or broth, fish sauce, sugar, and tamarind paste. Stir to combine and bring to a gentle simmer.
6. 6Cover and simmer on low heat for 45 minutes, stirring occasionally.
7. 7Add the potato chunks, onion wedges, and roasted peanuts. Continue simmering uncovered for another 20-25 minutes until the beef is very tender, potatoes are cooked through, and the sauce has thickened to a rich gravy consistency. If it gets too thick, add a splash of water.
8. 8Taste and adjust seasoning with additional fish sauce or sugar if needed. Remove whole spices (bay leaves, cinnamon, star anise).
9. 9Serve hot over steamed jasmine rice. Garnish with fresh cilantro or Thai basil leaves and extra peanuts if desired.