Beef Massaman Curry

Ingredients

• 700 g Stewing beef
• 400 g Potato
• 200 g Onion
• 4 clove Garlic
• 20 g Ginger
• 120 g Massaman curry paste
• 800 ml Coconut milk
• 250 ml Water
• 30 ml Fish sauce
• 20 g Brown sugar
• 20 g Tamarind paste
• 1 Cinnamon
• 2 Bay leaf
• 4 Cardamom pod
• 80 g Roasted peanuts
• 30 ml Vegetable oil
• 6 g Salt
• 260 g White rice
• 10 g Fresh cilantro(optional)
• 1 Lime(optional)

Method

1. 1

   Peel and cut the potatoes into large chunks (about 3–4cm). Peel and slice the onion into thick wedges. Finely chop the garlic and ginger. Roughly chop the roasted peanuts and fresh cilantro (if using).

2. 2

   Cut the stewing beef into bite-size pieces, about 3cm, trimming any large pieces of fat. Pat dry with paper towels and season lightly with half of the salt.

3. 3

   Rinse the white rice under cold water until the water runs mostly clear. Set aside to cook later while the curry simmers.

4. 4

   Heat the vegetable oil in a large heavy pot over medium-high heat. Add the beef pieces in a single layer and brown on all sides, working in batches if needed, about 6–8 minutes total. Transfer browned beef to a plate.

5. 5

   Lower heat to medium. In the same pot, add the chopped garlic and ginger. Fry for 1 minute, then add the Massaman curry paste and cook, stirring constantly, until fragrant and slightly darkened, about 2 minutes.

6. 6

   Pour in 200ml of the coconut milk and stir, scraping up browned bits from the bottom. Simmer 2 minutes to thicken into a smooth, fragrant sauce base.

7. 7

   Return the browned beef and any juices to the pot. Add the remaining coconut milk, water, cinnamon stick, bay leaves, cardamom pods, fish sauce, brown sugar, tamarind paste, and remaining salt. Stir well and bring to a gentle boil.

8. 8

   Reduce heat to low, cover with a lid slightly ajar, and simmer gently for 35 minutes, stirring occasionally, until the beef is starting to become tender.

9. 9

   While the curry simmers, cook the rinsed white rice according to package instructions in lightly salted water until tender, 12–15 minutes. Keep warm, covered.

10. 10

    After 35 minutes of simmering, add the potato chunks and onion wedges to the curry. Stir, cover again, and simmer on low until the potatoes and beef are very tender and the sauce has thickened, about 25 minutes more.

11. 11

    Remove the lid and check the curry consistency; it should be rich and slightly thick, coating the back of a spoon. If too thin, simmer uncovered 5–10 minutes more. Adjust seasoning with extra fish sauce or brown sugar to taste.

12. 12

    Stir in most of the chopped roasted peanuts, reserving a small handful for garnish. Remove the cinnamon stick, bay leaves, and cardamom pods if you can find them.

13. 13

    Spoon hot white rice into bowls. Ladle the beef Massaman curry over the rice, making sure each serving gets beef, potatoes, and onions. Garnish with remaining chopped peanuts, fresh cilantro, and lime wedges on the side for squeezing.