Massaman Curry

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons massaman curry paste
• 1 can (14 ounces) coconut milk
• 1 cup beef broth
• 3 medium potatoes, peeled and cubed
• 1 large onion, cut into chunks
• 1 cup roasted peanuts
• 3 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 bay leaves
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 2 dried red chilies
• 1 tablespoon lime juice

Instructions

1. Heat oil in a large pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side. Remove and set aside.
2. Add massaman curry paste to the pot and cook for 2 minutes, stirring constantly.
3. Pour in coconut milk and broth, stirring until well combined.
4. Return beef to the pot and add bay leaves, cinnamon, cardamom, cloves, and dried chilies.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes until beef is tender.
6. Add potatoes and onions, and simmer for an additional 15 minutes.
7. Stir in peanuts, tamarind paste, fish sauce, and palm sugar.
8. Simmer for 10 more minutes until potatoes are tender.
9. Remove from heat and stir in lime juice. Taste and adjust seasonings as needed.
10. Serve hot over jasmine rice.

Notes

• Use a heavy-bottomed pot or Dutch oven to prevent sticking and ensure even cooking.
• Prep all ingredients before starting to keep the cooking process smooth.
• Massaman curry paste can be found in Asian markets or made from scratch if preferred.
• The curry tastes even better the next day as flavors develop; store in the refrigerator for up to 3 days.
• For easier peeling of potatoes, cut an X on the bottom before cooking.
• Adjust spice level by adding or reducing the amount of curry paste and dried chilies.