Massaman Curry

Ingredients

Instructions

1. 1

   Prep all ingredients before starting: cut the beef into even 3 cm cubes for consistent cooking, peel and chunk the potatoes, cut the onion into wedges, lightly crush the cardamom pods, and measure the sauce ingredients. This mise en place matters because the paste cooks quickly once it hits the pan.

2. 2

   Heat a heavy saucepan or Dutch oven over medium heat. Add the neutral oil, then the Massaman curry paste and cook for 1-2 minutes, stirring constantly, until fragrant and slightly darker. Add about 120 ml of the coconut milk and fry the paste until the oil begins to separate slightly; this deepens the curry's flavor without burning the spices.

3. 3

   Add the beef and stir well to coat every piece in the paste. Cook for 3-4 minutes until the exterior loses its raw color. Add the remaining coconut milk, water, fish sauce, tamarind paste, palm sugar, cinnamon stick, cardamom pods, and bay leaf. Bring just to a gentle simmer, not a hard boil, to keep the coconut milk smooth.

4. 4

   Cover partially and simmer over low heat for 25 minutes, stirring once or twice. The beef should be starting to tenderize but not fully soft yet. Keeping the heat low prevents the sauce from catching and allows the spices to mellow into the coconut milk.

5. 5

   Add the potatoes and onion wedges. Continue to simmer, partially covered, for 18-20 minutes until the potatoes are tender when pierced and the beef is tender enough to yield easily when pressed with a spoon. If the curry thickens too much before the beef is ready, add a splash of water.

6. 6

   Stir in the roasted peanuts and lime juice, then taste and adjust the balance: Massaman should be gently sweet, lightly sour, savory, and warmly spiced. Simmer for 1 minute more to blend the flavors.

7. 7

   Turn off the heat and rest the curry for 5 minutes so the fat and spices settle into a rounder sauce. Remove the cinnamon stick, cardamom pods, and bay leaf if desired. Spoon into bowls, scatter with fresh coriander leaves, and serve hot.

Nutrition per serving

Notes

• •For a 60-minute version, cut the beef into relatively small, even cubes and keep the simmer gentle; larger pieces of chuck will need longer.
• •If you want a richer, more traditional finish, use thick coconut milk and do not rush the frying of the curry paste.
• •Serve with steamed jasmine rice; if serving rice, nutrition here does not include it.
• •If your tamarind paste is very concentrated, start with 10 g and adjust to taste.

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