Beef Massaman Curry

• Stewing beef(700 g)
• Potato(400 g)
• Onion(1½)
• Garlic(4 cloves)
• Ginger(20 g)
• Massaman curry paste(120 g)
• Coconut milk(800 ml)
• Fish sauce(2 tbsp)
• Brown sugar(20 g)
• Tamarind paste(20 g)
• Cinnamon(1)
• Bay leaf(2)
• Cardamom(4)
• Roasted peanuts(80 g)
• Rapeseed Oil(2 tbsp)
• Salt(1 tsp)
• Steamed Rice(260 g)
• Coriander(10 g)optional
• Lime(1)optional

Method

1. 1

   Cut {Stewing beef} into irregular 4 cm chunks. Thinly slice {Onion}. Finely chop {Garlic} and {Ginger}. Peel {Potato} and cut into 3 cm chunks. Roughly chop {Fresh cilantro}; cut {Lime} into wedges.

   ~15 min

2. 2

   Rinse {White rice} until the water runs mostly clear. Add to a pot with {Water} and {Salt}. Bring to a boil, cover, and cook on low until tender. Turn off the heat and keep covered.

   ~18 min

3. 3

   Heat {Vegetable oil} in a heavy pot over medium-high heat. Season {Stewing beef} with {Salt}, then brown in 2 batches until well-colored (don’t crowd the pot).

   ~10 min

4. 4

   Lower heat to medium. Add {Onion} and cook until softened. Stir in {Garlic} and {Ginger} for 1 minute, then fry {Massaman curry paste} for 2 minutes until darkened and fragrant.

   ~8 min

5. 5

   Pour in {Coconut milk} and {Water}, scraping up any browned bits. Add {Bay leaf}, {Cardamom pod}, {Cinnamon}, {Brown sugar}, {Fish sauce}, and {Tamarind paste}. Return {Stewing beef} (and any juices) to the pot and bring to a gentle simmer.

   ~4 min

6. 6

   Cover and simmer gently until the beef is nearly tender, stirring occasionally to prevent sticking.

   ~45 min

7. 7

   Add {Potato}, cover again, and simmer until the potatoes are soft and the sauce is thick and glossy. If the sauce reduces too quickly, loosen with a splash of {Water}.

   ~20 min

8. 8

   Turn off the heat. Stir in half the {Roasted peanuts}. Squeeze in {Lime} juice to brighten, then adjust seasoning with more {Salt} if needed. Serve over the warm rice and top with remaining {Roasted peanuts} and {Fresh cilantro}.

   ~5 min