Massaman Beef Curry

• Stewing beef(800 g)
• Jasmine Rice(300 g)
• Onion(1)
• Potato(3)
• Carrot(2)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Massaman curry paste(3 tbsp)
• Coconut milk(400 ml)
• Beef Broth(400 ml)
• Fish sauce(1 tbsp)
• Brown sugar(1 tbsp)
• Tamarind paste(1 tbsp)
• Cinnamon(½ tsp)
• Cardamom(3)
• Bay leaf(1)
• Roasted peanuts(60 g)
• Rapeseed Oil(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Coriander(10 g)optional
• Lime(1)optional

Method

1. 1

   Cut the {Stewing beef} into irregular bite-size pieces. Peel and chop the {Onion}, {Potato}, and {Carrot}. Finely chop the {Garlic} and grate the {Ginger}. Roughly chop the {Roasted peanuts}.

   ~15 min

2. 2

   Heat the {Vegetable oil} in a large pot over medium-high heat. Season the {Stewing beef} with the {Salt} and {Black pepper}, then brown it for 6–8 minutes, stirring occasionally. Add the {Onion} and cook for 4 minutes until softened. Stir in the {Garlic}, {Ginger}, and {Massaman curry paste} for 1 minute until fragrant.

   ~13 min

3. 3

   Pour in the {Coconut milk} and {Beef Stock}, scraping up any browned bits. Stir in the {Fish sauce}, {Brown sugar}, {Tamarind paste}, {Cinnamon}, {Cardamom pod}, and {Bay leaf}. Bring to a gentle simmer.

   ~5 min

4. 4

   Cover and simmer for 35 minutes, stirring once or twice, until the beef is starting to turn tender.

   ~35 min

5. 5

   Add the {Potato}, {Carrot}, and {Roasted peanuts}. Simmer uncovered for 12 minutes, or until the vegetables are tender and the sauce has reduced to a thick, glossy curry. Remove the {Cardamom pod} and {Bay leaf}.

   ~12 min

6. 6

   Meanwhile, rinse the {Jasmine Rice}. Add it to a saucepan with 600ml water, bring to a boil, then cover and cook on low for 12 minutes. Rest off the heat for 5 minutes, then fluff.

   ~17 min

7. 7

   Spoon the rice into bowls and ladle over the curry. Finish with the {Fresh cilantro} and serve with {Lime} wedges for squeezing, if using.

   ~3 min