Massaman Beef Curry

Ingredients

• 2 lb beef chuck, cut into 1 1/2-inch cubes
• 28 oz coconut milk
• 1/3 cup massaman curry paste
• 1 cup water
• 1 cinnamon stick
• 4 green cardamom pods
• 2 bay leaves
• 1 lb Yukon Gold potatoes, cut into chunks
• 1 medium yellow onion, cut into wedges
• 1/2 cup roasted unsalted peanuts
• 2 tbsp tamarind paste
• 3 tbsp fish sauce
• 2 tbsp palm sugar

Method

1. Spoon the thick cream off the top of one can of coconut milk into a Dutch oven and cook it over medium heat until it starts to split, about 3 minutes.
2. Add the curry paste and fry, stirring, until fragrant and the oil turns red, 3 to 4 minutes.
3. Add the beef and stir to coat. Pour in the rest of the coconut milk, the water, cinnamon, cardamom and bay leaves.
4. Cover and simmer gently for 1 hour. The beef is safe once it passes 145°F with a 3-minute rest, but chuck needs the long simmer to turn tender.
5. Add the potatoes, onion and peanuts and simmer uncovered until the potatoes are soft and the beef is fork-tender, 25 to 30 minutes.
6. Season with the tamarind, fish sauce and palm sugar so the sauce tastes sweet, salty and a little sour. Serve with jasmine rice.

Notes