Massaman Curry (Gaeng Massaman)

มัสมั่น

Ingredients

1kg beef chuck or brisket, cut into 1.5-inch cubes 5 tbsp Massaman curry paste 400ml can coconut milk (full-fat) 2 cups beef stock or water 3 potatoes, peeled and cut into chunks 1 large onion, cut into wedges 1/2 cup roasted peanuts 4 cardamom pods, lightly crushed 1 cinnamon stick (about 2 inches) 3 bay leaves 3 tbsp fish sauce 2 tbsp tamarind paste 2 tbsp palm sugar 1 tbsp vegetable oil Juice of 1 lime Fresh cilantro for garnish

Detail Steps and Procedure

1. **Prepare beef:** Pat beef cubes dry with paper towels. Season lightly with salt and pepper.2. **Sear beef:** Heat 1 tablespoon oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides (about 3-4 minutes per batch). Remove and set aside.3. **Fry curry paste:** In the same pot, add a little more oil if needed. Reduce heat to medium. Add Massaman curry paste and fry for 2-3 minutes, stirring constantly, until fragrant.4. **Add coconut milk:** Pour in about 1/2 cup of the thick coconut cream from the top of the can. Cook, stirring, for 2-3 minutes until the oil starts to separate.5. **Return beef and add aromatics:** Return beef and any accumulated juices to the pot. Add cardamom pods, cinnamon stick, and bay leaves. Stir to coat beef with the curry mixture.6. **Simmer beef:** Pour in remaining coconut milk and beef stock. Bring to a gentle simmer. Cover and cook on low heat for 60-70 minutes until beef is tender but not falling apart.7. **Add vegetables:** Add potatoes and onion wedges. Continue simmering uncovered for 20-25 minutes until potatoes are tender.8. **Season:** Stir in fish sauce, tamarind paste, and palm sugar. Simmer for another 5 minutes to allow flavors to meld. Add roasted peanuts.9. **Finish:** Remove from heat. Stir in lime juice. Taste and adjust seasoning if needed.10. **Serve:** Remove whole spices if desired. Garnish with fresh cilantro. Serve hot with jasmine rice.

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